Weight: 1 slice of 500 gr. about vacuum packed. Description: Typical product of the Sardinian dairy tradition, Ricotta salata is produced with sheep's milk whey and salt and then left to mature for 7-10 days. The techniques underlying its processing have remained the traditional ones held by the shepherds and this allows today to obtain a cheese with a characteristic taste and aroma of the Sardinian territory. It is mainly used grated on pasta, in particular on malloreddus (the typical Sardinian gnocchi), but it is also appreciated on its own as an appetizer or combined with Sardinian desserts. Ingredients: Sheep's milk whey, salt. Allergens: milk. Nutritional values for 100 gr: Energy value 1305 kj / 315 kcal Lipids 27 gr (of which saturated 17 gr) Carbohydrates 0 g (of which sugars 0 g) Protein 18 gr Salt 4 gr Conservation: Store in the refrigerator at + 2/4° C.
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