ORGANIC SHEEP RICOTTA SMOKED IN COLD JUNIPER SMOKE AND THEN MARRIED WITH ROSEMARY:

On the tables of our valley there has always been sheep ricotta, produced in the traditional way and eaten very fresh. To preserve it, it was sometimes salted and dried in the sun, but becoming very strong in flavor, so much so that it could only be used grated, mostly on first courses. Thus the production of smoked ricotta was experimented, much more durable, with delicate and aromatic flavours, seasoned, lightly salted and vacuum-packed, without any artificial preservatives. Local herbs enhance the flavor to enchant the most demanding palates: the version with rosemary is among the most popular and goes well both as an appetizer and at the end of a meal, due to its hepatoprotective effect. Depending on the season, the combinations can vary, replace or multiply.