Ricota, of Italian origin, is produced all over the world under different namings. It is based on whey of milk, which is rich in albumina and lactolobulina (milk protein) and undergoing a process of heat and acidification. With low fat content (nearly nothing) and high digestivity it is considered as a light and dietetic product and represents an important part in the culinary art.

Its flavor is mild (nearly tasteless), milky, saltless and of dry consistence.

Useful as stuffing in the sweet and salty culinary. To compose natural cheese paste or paste with savoured ingredients.

Many consumers use it pure, with salt on bread or biscuits. But all its advantages salients really in the culinary art.