Pecorino of Filiano “Pecorino” of “Piano della Spina”, cheese of semi-seasoned paste, is obtained by sheep’s whole milk, coming from breeding whose alimentation is mainly constituted from pasture, green forages and excellent quality hay produced in the internal area of the hills of Lucania … Read more

Ricotta of sheep Produced by sheep’s whey, heated 95° C with natural acidity, worked by hand either for filling up the dripping twigs, or for the next steps when it is dry-salting … Read more

Lucanino Lucanino has in the regional production characteristics particularly marked and of unique taste, thanks to the use of milk coming from mountain pastures of Basilicata … Read more

Provola of Lucania Produced by cow’s milk, is a cheese with a semi-cooked roped paste, salted in brine. Elastic paste , of sweet taste and of straw-coloured, ideal natural for the table and excellent grilled … Read more

Caciocavallo Silano DOP Caciocavallo’s name probably comes from the custom, old so much as the same cheese and today still used, of linking the cheese in couples and of hanging them on a beam for the seasoning. The caciocavallo silano is still today worked by hand, according to an old process and protected by tutelage union ... Read more

Ricotta of sheep

rICOTTA DI PECORA Produced by sheep’s whey, heated 95° C with natural acidity, worked by hand
either for filling up the dripping twigs, or for the next steps when it is dry-salting.
The seasoned ricotta of sheep, of frustum conical-shaped is particularly fit for grater, giving the paste intense taste, typical of sheep’s milk.
Product details
Ingredients: sheep’s whey, salt
Nourishing values: kcal 311 kj 1300(medium values for each 100 g of product) Proteins: 15% Fats: 25%
Carbohydrates: 3,5% T.M.C.: 24 months Microbiological values allowed by DPR 54/97
Formalities of preservation: in the fridge from + 4 to 12° C. Weight: from 0,250 kg to 0,350 kg
Wrapping: plastic film
Package: cardboard. Pieces for each package: 30 pieces
Dimensions: height and diameter changeable
External aspect: frustum conical-shaped Smell: typical
Aspect of paste: seasoned, compact and of white or straw-coloured
Rind: smooth, thin of white-coloured or yellow straw-coloured.
Consistency: in flakes

Ocellated: absent
Taste: intense