• Lombardy

• Regional Parks

• Po River Basin - Rivers and Lakes - Urban Areas

Fresh cheese to eat within a short time from the production date. It has a white color and rectangular or pyramidal shape.

• Production Techniques: the whey is heated up to 88°C. Salt, milk, and citric acid are added. Afterwards, the flocculation of ricotta takes place.
• Packaging: one package for each piece for small-size ricotta, and in food paper for ricotta of over 300 grams.
• Production Season: all year round.

The Producers
		Az. Agr. Porta Giuseppe e Michele	Magenta (MI)
		Az. Agr. C.na Selva	Ozzero (MI)