La Morbidosa Ricotta Toscana con Panna

A velvety caress of softness. Obtained from mixed cow’s and sheep’s whey, with the addition of whole cow’s milk, this ricotta is further enriched with fresh pasteurised cream. Its tenderness and creaminess are surprising. Excellent for a creamy tiramisu or an alternative cheesecake, it is also delicious as an ingredient in a savoury pie with seasonal vegetables. To be enjoyed one spoonful after another.