Strong Ricotta
CREAMY, INTENSE, IRRESISTIBLE : APULIAN TRADITION WITH A STRONG CHARACTER!
Strong Ricotta (also called “ricotta scante”, “ascuante”, “ashcande” or “sciquante” in the Apulian dialect) is produced by the encounter between sheep’s and cow’s milk.
It is then seasoned, and from this procedure a unique product is born, with a penetrating smell and an intense and strong flavor. Perfect to spread, due to its creamy consistency, it is ideal for enriching bruschetta and appetizers. The qualitative characteristics of Caseificio Montrone’s ricotta forte are reminiscent of a pate to be enjoyed on any occasion.
It can also be an idea to flavor the sauce or to prepare an infinite number of recipes, fill delicious panzerotti or enrich an excellent focaccia. In short, there is something for everyone.
Nutritional information
Average values per 100gr of product| Energy value | 1072 Kcal/100 g - 258 Kj/100 g |
| Fat of which saturated fatty acids | 21,0 g/100 g 12,0 g/100 g |
| Carbohydrates of which sugars | 0,5 g/100 g 0,0 g/100 g |
| Protein | 16,0 g/100 g |
| Salt | 2,5 g/100 g |
Ingredients: Sheep’s Ricotta (Sheep’s MILK WHEY, salt), Cow’s Ricotta (Cow’s MILK WHERUM, salt) naturally fermented, salt and preservative E200.
*Citric acid is widespread in nature and occurs naturally in milk. It is used for the production of ricotta forte, as a substitute for milk enzymes, to enhance the sweet taste of fresh milk.
Allergens: MILK (sheep and cow’s) and derivatives including lactose.
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