Caseificio Bucamante
White. Greedy. Soft.
It was an authentic delicacy, so exquisite that it tempted Ulysses himself and all his fellow adventurers, with a special diversions, to taste it, to the island of Polyphemus (which produced some very good ones).
With an extra shot of fior di latte, it is also capable of creating authentic gastronomic masterpieces (such as the sweet erbazzone).
The ideal proportion is 2-3 times a week, not only during lunches, dinners and aperitifs, but also at snacks and breakfast, in both sweet and savoury versions (e.g. with bread and tomato).
How is our ricotta produced?
Our ricotta Bucamante, is produced from superior quality milk, which is supplied to us by cows that are ‘pampered and spoilt’ for mountain Parmigiano Reggiano thanks to the passion of the breeders and a natural diet without GMOs and silage.
The processing of mountain Parmesan cheese produces the whey, which when heated to a temperature of 90° forms the ricotta flakes. When the temperature is raised to a maximum of 90°, a creamy ricotta is obtained which does not lose its consistency. While the whey is cooking, the ricotta flakes rise to the surface: the cheesemaker pulls them out with a razor blade and deposits them in small moulds to drain.
Our cow’s milk ricotta has a UNIQUE taste good eaten on its own, as a dessert, combined with chocolate, honey or jam, or used for sweet or savoury gastronomic preparations. Ricotta is a low-fat dairy product and contains, in fact, about 150 calories per 100 g of product. Moreover, among its nutritional properties it is rich in: protein, minerals and vitamins.
Where can you find it?
Bucamante ricotta, as well as our Parmigiano ReggianoDOP, can be purchased in our shops in San Dalmazio, Rio Torto and Modena.
We look forward to seeing you in our shops!
