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Cheese

Smoked Ricotta Cheese


PAT - Traditional Agri-Foodstuffs   

 

After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proportions.
The curdled part is gathered and put to drip for some hours in fabric bags. The remaining solid part is placed under some presses for one night.
After being dry salted, ricotta gets smoked with green conifer wood.



Logo PN Dolomiti Bellunesi
PN Dolomiti Bellunesi
(Veneto)

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Preserves, Sweets, Fresh Herbs, Cheese, Fruit, Liquors and Distilled beverages, Honey, Vegetables and Legumes, Autochthonous Breed and Meat, Rice Pasta and Cereals, Cold Cuts


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