0,50 kg 10 cm 6
The Barilotto represents a new interpretation on a classic salted ricotta cheese. It takes form by letting it drip down all of its remaining liquids for a period of 8 days; it then gets salted and left to be cured for a minimum of 40 days. The texture is compact and friable with a slightly acidulous flavor.
Perfect grated over pasta with wines like Aglianico del Taburno or Vesuvio Lacryma Christi rosato.