Cheese Type: Curd cheese, Spun paste
Ricotta di Bufala la Nobile has a rich taste of fresh milk and butter. Easily recognizable with its granular, curdled texture, obtained from whey, Ricotta was already produced during the Bronze Age. In its traditional version, Ricotta was usually made from the whey left over of the mozzarella production making it low in calories.
Excellent as a second course or snack, on a toast with some dried figs, or as a dish with Salmon and Tagliatelle pasta.
White wines (Sauvignon Blanc, Cotes du Roussillon, Sancerre)
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