After the great success we had with “Sburratino” here is another product made only with fresh Italian milk that will literally surprise those who try it! It can be eaten alone or combined with both savoury and sweet ingredients and dishes. It is not easy to explain its texture and flavour, we can only say that it stands somewhere between Robiola and Ricotta and that it is really very good and tasty.

We cannot give you much advice on how to use it because it goes well with anything and can be used from antipasto to dessert.

Ingredients: fresh Italian cow milk, salt.
Weight: Approximately 2.2 Kg.
Packing: vacuum packed tray.
Shelf life of packed product: 9 days.

Cheese characteristics:
SHAPE: a rectangular soap bar like shape with rounded edges.
EXTERNAL FEATURES: milk white with the signs of the draining mould in which it is contained.
INTERNAL FEATURES: the paste is compact, soft and velvety, slightly lumpy and white.
AROMA: milk, yogurt and fresh cream.
FLAVOUR: lactic, sweet with a touch of salt, the paste is adhesive on the palate at first then it delicately dissolves in the mouth.

Availability: all year, but must be ordered.
Food pairing: whether you eat it as it is or in a salty version, we recommend it as a spread over toasted bread, use it to stuff Vol-au-vents mixing it with chives, oil and pepper, also with hand cut salmon or mixed with sliced truffle, or bottarga (fish roe) as well as using it on pasta mixed with tomato sauce, it is also good with vegetable casseroles.

Served sweet, it is great paired with chestnut cream, candied chestnuts, with sublime hazelnut cream as well as with wild cherry preserve, all these combinations make great spoon desserts to be served cold, that require no cooking, a light, low calorie and very inexpensive dessert!
The perfect cheese for cheesecake or a light tiramisù. 

Wine pairing: cool and not structured white wine.