Fresh Ricotta
Ricotta is the fresh product, typical of Sicilian dairy art, creamy and very soft, pearl white...
€4.90
Burrata from Monti Sicani (about 200 gr each)
€3.80
(€3.80 ciascuna)
VAT included
Our Burrata from Monti Sicani is produced exclusively with milk from our cows raised with the best breeding techniques, to guarantee them the best psychophysical well-being. The cows are fed with hay produced exclusively on our farm in an area between the low Madonie and the Sicani Mountains. The Burrata dei Monti Sicani processing does not include the addition of any technological additives or citric acid and/or acidity regulator, but only lactic ferments. Once the milk has curdled, in fact, the acidification of the curd is favored by lactic bacteria, with a slow and natural process, which makes our Burrata from Monti Sicani tasty and very soft. Haven't tried it yet? What are you waiting for? Try it now
Our Burrata from Monti Sicani is soft and with a delicious creamy filling. Legend has it that due to a heavy snowfall, a cheesemaker, stuck in the mountains and therefore forced to work the milk there, enclosed the cream from the surface of the milk and the residues from the curd processing in a mozzarella puff pastry parcel.
716
5 Items
Data sheet
- Packaging
- Vaschetta termosigillata
- Ingredients
- Milk, salt, fresh cream, curd
- Conservation
- Store in the refrigerator at 4 °C, TMC: 3 days
- Intolerances
- Naturally gluten-free product; The following allergens are present in the production plant: MILK and MILK PRODUCTS and SQUASH FRUIT
- Origin
- Italy
- Origin
- Sicily
- Caratteristiche
- Senza glutine
- Caratteristiche
- Fresco
- Peso
- circa 200 gr ciascuna
Specific References
- EAN13
- 8055267940813
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Our Burrata from Monti Sicani is produced exclusively with milk from our cows raised with the best breeding techniques, to guarantee them the best psychophysical well-being. The cows are fed with hay produced exclusively on our farm in an area between the low Madonie and the Sicani Mountains. The Burrata dei Monti Sicani processing does not include the addition of any technological additives or citric acid and/or acidity regulator, but only lactic ferments. Once the milk has curdled, in fact, the acidification of the curd is favored by lactic bacteria, with a slow and natural process, which makes our Burrata from Monti Sicani tasty and very soft. Haven't tried it yet? What are you waiting for? Try it now