Ricotta

Creamy but light, with a very fine grain that dissolves in the mouth. Ricotta tastes of freshly drawn milk, with a soft sweetness, and it never imposes itself on whatever it goes with.

From the whey, recooked

Its name means “recooked”: it is made by heating, a second time, the whey left over from making other cheeses. Out of that act of thrift comes one of the most used ingredients in Italian cooking.

Sweet and savoury, from the same tub

It is the filling in ravioli, cannoli and lasagne, but it also works on its own over toast with honey, or mixed with lemon zest in a dessert. Its mildness is what makes it so versatile: it brings creaminess and freshness without taking the lead.

What makes it special

• Clean, milky flavour: naturally sweet, with no salt or acidity.
• Light texture: creamy without being heavy, with a fine grain that gives it body.
• It gets on with everything: it spreads, it mixes and it melts without effort.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• Suggested pairing: young fruity whites, such as a Vermentino or a Pinot Grigio, or a light sparkling wine.
• In warm salads: with sun-dried tomatoes, roast pumpkin, baby spinach or artichokes.
• In light desserts: with citrus zest, vanilla sugar, cinnamon or dark chocolate.
• As a pasta filling: in ravioli, cannelloni or lasagne, mixed with spinach, mushrooms or pumpkin.
• On pizza or focaccia: spooned on after baking, over tomato and basil.

Frequently asked questions

Does it contain lactose?

Yes, as a dairy product. It is not suitable for people with lactose intolerance.

What is ricotta made from?

From whey. Its name means "recooked": the whey left over from making other cheeses is heated a second time.

Is it a sweet or a savoury ingredient?

Both. It fills ravioli and cannelloni, and it also works on toast with honey or in a dessert with citrus zest.

How should it be stored?

Refrigerated, and eaten within a few days of opening.