Ricotta

Ricotta

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The ricotta for pastry is the perfect product to use in pastry labs. Its intense and deep flavor will make customers fall in love with the desserts made, offering the pleasant sensation of fresh, artisanal ricotta.

Ricotta is a dairy product deeply rooted in Italian pastry tradition since the times of Cicero: in fact, the Romans used this dairy product as a base for some desserts similar to Sicilian cannoli. In modern times, along with these cannoli, other pastries like cassata, millefoglie, and many more are made with ricotta as the base.

Latteria Sorrentina‘s ricotta is carefully crafted with attention to its future use in recipes by professional chefs and pastry makers. It is the ideal product to offer a base for the creativity of chefs and ensure an unbeatable quality-price ratio.

With our sweet and velvety ricotta for pastry, you can create delicious desserts using traditional recipes and allow your customers to savor a product of the highest quality.

cod. 020430

250gr

1500gr

1800gr

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The main processing stages of ricotta for pastry can be summarized in the following steps:

– The whey, which separates from the cheese, is heated to a temperature between 80° and 90°C.
– Once the heating process is complete, agra (an acidic whey obtained from previous processes) is added. The addition of agra serves to reduce and correct the pH.
– The heating is then stopped, allowing the ricotta to solidify.
– Finally, the ricotta is collected using special baskets to remove any remaining liquid.
– Once drained, the product is allowed to dry in cool places. Our ricotta is now ready for use in pastry shops and restaurants!

Would you like to offer your customers a unique ricotta? Order your ricotta and create desserts like never before!

cod. 020430

250gr

1500gr

1800gr

Whey of EU MILK, salt

  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition

The questions most often asked

Why choose pastry ricotta?

The pastry ricotta produced by Latteria Sorrentina, sweet and velvety, is recommended for professional (and non-professional) use in pastry. It is a versatile dairy product both in cooking and pastry, and is used as a base for desserts or to fill Sicilian cannoli.

What are the characteristics of pastry ricotta?

Creamy, soft, and with a delicate taste, ricotta is widely used in pastry. It is used both as a base for desserts and as a filling for Sicilian cannoli. It is also used in millefoglie cake, ricotta and chocolate flavor, ricotta strudel, and Sicilian cassata.

How is pastry ricotta made?

The whey is heated to a temperature ranging from 80°C to 90°C, with the addition of agra, an acidic whey obtained from previous processes, which helps to reduce or correct the pH of the dairy product. To solidify the mixture, the composition is cooled, and only at this point is it processed and the remaining liquid is removed. The ricotta is then stored in cool, dry places to be immediately used in workshops for creating delicious desserts.

Why choose products from Latteria Sorrentina?

The products of Latteria Sorrentina are made by strictly following the guidelines of the Campanian dairy tradition. The milk, 100% Italian, is selected based on its suitable organoleptic properties to ensure unprecedented quality.