To obtain a softer, more delicate ricotta, fresh milk is added to the whey. The ricotta, obtained by heating the whey to a temperature of approx. 80°C, is transferred into a thermo-welded mould containing approx. 2 kg of product. Excellent alone or with sugar, chocolate, Alchermes, etc. Ideal for preparing mouth watering desserts and delicious savoury dishes such as ricotta and spinach ravioli and cannelloni. Mould weight: approx. 350 g.