Slowfood Sheep's Ricotta

From the Slow Food Presidium of Pecorino della Montagna Pistoiese: raw milk processing, with milk produced on the farm

White as the Apennine snow, soft as a cloud: the true ricotta of the shepherds, which still smells of freshly milked milk.

Slowfood Sheep's Ricotta by Catia Verdetti

Verdetti Catia's Slowfood Sheep's Ricotta is born in the heart of the Slow Food Presidium for Pecorino della Montagna Pistoiese, one of Italy's most prized and protected dairy products. It's ricotta made from the whey of that pecorino, processed with raw milk and whole sheep's milk produced entirely on the farm. Three ingredients—sheep's whey, whole sheep's milk, and salt—and the hands of those who process the milk just hours after milking, without pasteurization that would dull its aroma. The result is a soft and creamy ricotta, with a sweet, milky flavor and that herbaceous note of mountain pastures: a rare product, the testimony of a supply chain where everything happens in the same place.
 
 
 

The roots of this Sheep's Ricotta are deep in tradition

In the Pistoia Mountains, sheep farming is an ancient civilization: here, the Massese sheep graze, the black breed with spiral horns that for centuries has provided its generous milk to the cheesemakers of the Tuscan Apennines. Ricotta—"re-cooked," because the whey is cooked a second time—was a dawn ritual in the shepherds' huts: freshly surfaced, hot and steaming, it was eaten with bread as the first comfort of the day, a simple food not sold but shared. When this mountain threatened depopulation, the Slow Food Presidium came to defend shepherds, sheep, and their wisdom: every ricotta from this supply chain is a piece of that gentle resistance.
 
 
 

Choosing Slowfood Sheep's Ricotta means taking care of yourself.

Ricotta is the quintessential gentle dairy product: made from whey proteins, the most noble and digestible milk proteins, it's naturally lighter than cheeses while still providing a rich creaminess. Sheep's ricotta adds a richer nutritional profile, with calcium and phosphorus for bone health, B vitamins, and vitamin A. Processing with raw milk preserves aromas, enzymes, and complexities that pasteurization dulls, while the company's supply chain—from pasture to counter—guarantees complete traceability. A small daily luxury that benefits both those who eat it and those who protect the mountains.
 
 
 

How to Best Use: Slowfood Sheep's Ricotta

• THE MODERN SHEPHERD'S SWEET — Dessert in three steps: ricotta quenelles, wedges of Organic Coscia Pears and a flow of India Dark Chocolate 70% Organic melted: lactic sweetness meets fruit and cocoa in a finish to remember.
• THE TUSCAN GNUDI — The dish of his land: mix the ricotta with the Fresh Cleaned Spinach squeezed and form the gnudi by passing them through the Organic Rice Flour: dipped in water and seasoned with butter and sage, they are Tuscan clouds on the plate.
• STUFFED YELLOW ZUCCHINI — The one-dish meal of the summer: empty the Organic Yellow Zucchini, fill them with ricotta flavoured with herbs and bake; alongside, a salad of Organic Salad Tomatoes: color, lightness and mountain flavor.

The Producer: Catia Verdetti

Verdetti Catia is a guardian of the Pistoia Mountains: on her farm, sheep's milk is born, milked, and processed raw in the same place, within the Slow Food Presidium of Pecorino della Montagna Pistoiese—true shepherding, a very short supply chain, and hands that know every sheep.
 
 
 

Ingredients

Serum of LATTE sheep, LATTE Whole sheep's milk, salt. Milk origin: produced on the farm.
 
 
 

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

• Energy: 711 kJ / 170 kcal
• Fat: 13 g, of which saturated fatty acids: 9 g
• Carbohydrates: 3,5 g, of which sugars: 3,5 g
• Protein: 9,5 g
• Salt: 0,4 g

Indicative average values ​​for the fresh sheep's ricotta category. 
 
 
 

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