Valcolatte Riccotta

Valcolatte Ricotta is a naturally sweet, creamy textured fresh cheese. Ricotta, literally translating to 're-cooked' in Italian, is made from the water left over from mozzarella production where only 100% Italian Friesian cow's milk, from suppliers in the ""milk district"" where Parmigiano Reggiano and Grana Padano were born is used, creating an incredibly rich ricotta with a much more intense flavour.

Delicious Valcolatte Ricotta is made with fresh cream and Italian milk. This cheese is made without acetic acid. The alternative use of starter cultures delivers a Rich, creamy but wonderfully light Ricotta cheese.
The Caseificio (Dairy) Valcolatte brand represents a culmination of dedicated study and refinement. It carries the rich legacy and values of a company with roots dating back to 1914. The company’s origins trace to Stagno Lombardo, Cremona, when Enzo Panizzi secured a dairy contract before departing for World War I, leaving his grandmother Cesira in charge. Upon his return, he found the dairy thriving in Monticelli d’Ongina with a well-stocked warehouse. The Panizzi family, including six children, continued the cheese-making tradition. In 1960, Ciro Panizzi, Enzo’s father, relocated production to Montanaro. With the help of Enzo and Liliana, the company transitioned from Panizzi to Valcolatte, focusing on fresh cheese production of outstanding quality.

Made in Italy, Made with Italian milk, Soft, light and creamy, Perfect for pasta fillings and desserts, Suitable for vegetarians

Made in Italy with Italian milk. Fresh ricotta made from whey (cow's milk), milk, cream and salt. Contains milk. Suitable for vegetarians. Keep refrigerated at 0°C to 4°C and, once opened, keep refrigerated and use within two days. Use by the date shown on the side of the pack. Delicious on its own, in fillings for fresh pasta, or in cakes and desserts.

Italy

Keep refrigerated between 0°C and +4°C. Once opened use within 2 days.
Use by: see side of pack.

Common Uses of Ricotta
Ricotta is a delicious and versatile cheese that can be used in a variety of dishes. It’s commonly used in savoury dishes such as lasagne, stuffed shells, and other Italian dishes, but it can also be used in sweet recipes like cheesecake and cannoli.

Tub

Storage:
The product must be stored in warehouses for fresh products, finished in special containers, avoiding any possible cross-contamination with adjacent products. The storage temperature must not exceed +4°C.
To be consumed by the date stamped on the package (30-day shelf life).

Pasteurised Cow's Milk, Salt (NaCl), Microbial Rennet, Lactic Ferments

Contains Milk

Suitable for Vegetarians

Valcolatte

Valcolatte is an Italian dairy based in Pontenure, in the province of Piacenza in Emilia-Romagna, making fresh cheeses from Italian milk. Its range covers the soft, fresh classics of the Italian table: mozzarella, buffalo mozzarella, burrata, ricotta and mascarpone. The cheeses are made to be eaten fresh, so they travel chilled and reach the shelf with the clean, milky flavour that makes them so good in salads, pasta, pizza and desserts.

Valcolatte SPA,
Via Firenze 16,
Valconasso di Pontenure,
29010 (PC),
Italy.

Italy

The Fresh Pasta Company, London UB2 4SD.
www.thefreshpastacompany.co.uk

Made in Italy by Valcolatte in Emilia-Romagna. Imported and distributed in the UK by The Fresh Pasta Company, London, a maker of fresh pasta and an importer of Italian, Spanish and French speciality foods. The Fresh Pasta Company works directly with its Italian producers and brings their fresh cheeses to UK kitchens chilled, with the care and attention that fresh food needs from the moment it is made to the moment it reaches your fridge.