The Ricotta is an essential culinary ingredient of the Italian cooking. In Italian, Ricotta means “recooked” in reference to its manufacturing process. Indeed, the collected cow milk of the first manufacturing of cheese is recooked to obtain the Ricotta. This also explains why the Ricotta has a low fat content. Milky and particularly smooth, with its small touch of freshness and acidity in mouth, it tastes at any time. Do not hesitate to associate it with your salty or sweet preparations. It will be an ideal partner in pastas as Cannellonis, Tortellinis or Lasagnes, in fresh appetizer glass cups associating goat cheese, Ricotta, smoked salmon, avocado, freshly chilled dill and Sichuan pepper or also to prepare fruit cheesecakes.