Ricotta Ricca

Pastry ricotta is the ideal product to use in pastry workshops. Its intense and rich flavor will make customers fall in love with the desserts, offering the delightful sensation of fresh, artisanal ricotta.

Ricotta is a dairy product that has been part of the Italian pastry tradition since the time of Cicero: the Romans themselves used this dairy product as a base for sweets resembling modern Sicilian cannoli. In more recent times, along with cannoli, cassate, millefoglie, and many other pastries are also made with a ricotta base.

Latteria Sorrentina’s cheese is crafted with attention to its later use in professional culinary and pastry recipes. It is the perfect product to support chefs’ creativity while ensuring an unbeatable quality-to-price ratio.

With our sweet and velvety pastry ricotta, you can create delicious desserts following traditional recipes and let your customers enjoy a premium-quality product.

The main processing stages of pastry ricotta can be summarized as follows:

– The whey, which separates from the cheese, is heated to a temperature between 80°C and 90°C.
– Once heating is complete, agra is added — an acidic whey derived from previous processing cycles. This is done to reduce and correct the pH level.
– Heating is then stopped to allow the ricotta to solidify.
– Next, the ricotta is collected using fiscelle (traditional perforated baskets) to remove any remaining liquid whey.
– Once drained, the product is left to dry in cool environments: our ricotta is finally ready for pastry shops and restaurants!

Do you want your customers to taste a ricotta like no other? Order your ricotta today and create desserts on a whole new level!