Goat ricotta 

From Italian goat's milk whey: fresh, light and with that elegant acidic note that only goat can give

Pale and delicate, with a gentle yet unmistakable character: ricotta for those seeking lightness without sacrificing personality.

Goat's Ricotta by Verdetti Catia

Verdetti Catia's Goat's Ricotta is the essence of cheesemaking simplicity: Italian goat's milk whey and ricotta salts, nothing else. From the whey, patiently heated with the ancient art, white clouds emerge and are collected by hand in baskets. The result is a very fine and light ricotta, with a soft and moist texture, and the gentle yet distinctive flavor profile of goat's milk—that fresh, slightly tart note that connoisseurs seek, making every spoonful more interesting than the last. A simple and honest product, perfect for both sweet and savory dishes.
 
 
 

The roots of this Goat Ricotta are deep in tradition

Goat cheese is as old as literature: Homer, in the Odyssey, describes the Cyclops Polyphemus processing the milk of his goats, with baskets full of cheese neatly arranged in his cave—the first dairy scene in Western history. The goat, after all, has always been "the poor man's cow": capable of living where no other animal thrives, among rocks and Mediterranean scrub, it has fed families in Italy's harshest lands for millennia. And from its whey, to avoid wasting anything, ricotta was made: the daily and gentle gift of a generous animal, which today returns to the forefront of discerning tables.
 
 
 

Choosing Goat Ricotta means taking care of yourself

Goat's milk is renowned for its digestibility: its fats, composed of smaller globules and rich in short- and medium-chain fatty acids, are more easily absorbed, and its proteins are often better tolerated by those who find cow's milk heavy. Ricotta, made from whey proteins, amplifies this lightness: low in calories, high-quality proteins, calcium and phosphorus for bones, and minimal salt. Fresh and delicate, it is a favorite of athletes, children, and anyone seeking a gentle dairy product without sacrificing flavor.
 
 
 

How to Best Use: Goat Ricotta

• PINK BEET SALAD — The pairing that bistros envy us: Organic Beetroot Red Turnip cooked in wedges, tufts of goat ricotta and Organic Sorrento Walnuts: the earthy sweetness of the turnip and the tartness of the goat's cheese were born to be together.
• WATERMELON CROSTONE — The surprise of the summer: ice cubes Organic Baby Watermelon su semi-wholemeal country bread toasted spread with goat ricotta, with zest of Organic Sicilian Lime to finish: sweet, savoury and citrusy in a refreshing bite.
• THE GREEN AND GOLD CUP — The tart dessert that cleanses the palate: goat ricotta whipped with a teaspoon of organic acacia honey, organic nectarines in slices and cubes of Baby Yellow Watermelon: summer colors, champion-like lightness.

The Producer: Catia Verdetti

Verdetti Catia carries on an authentic and very short supply chain pastoralism on the Pistoia mountains: raw milk processed on the farm, the Slow Food Presidium of Pecorino della Montagna Pistoiese and the artisanal care of those who follow the milk from the stable to the basket.
 
 
 

Ingredients

Serum of LATTE goat's milk, ricotta salts. Milk origin: Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 544 kJ / 130 kcal
• Fat: 9 g, of which saturated fatty acids: 6 g
• Carbohydrates: 3,5 g, of which sugars: 3,5 g
• Protein: 8 g
• Salt: 0,3 g

Indicative average values ​​for the fresh goat ricotta category.
 
 
 

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