Baked hard ricotta

Format
Regular price
SFr. 6.60
Sale price
SFr. 6.60

Baked Ricotta Dura is a semi-hard dairy product ideal for typical local recipes.

Originally made for a longer shelf life than fresh ricotta, it is slowly dried to achieve a unique flavour and texture.

Perfect as a replacement for grating cheeses, for an extra touch of flavour.

Ingredients

Sheep's MILK whey, sheep's milk, salt.

Usage

Ricotta salata is mainly used grated, on pasta, but is also appreciated on its own as an appetiser

storage

Store in the refrigerator at 0 to +6 °C

Nutritional values

AVERAGE VALUES PER 100g
------------------------
Energy value: 1627 kJ / 392 kcal
Fats: 31.2 g
of which saturated fatty acids: 16.2 g
Carbohydrates: 1 g
of which sugars: 0.4 g
Protein: 26.8 g
Salt: 1.37 g

Shipping and returns

SHIPPING COSTS

Priority dispatch throughout Switzerland via Post.ch with price depending on parcel weight:

  • Up to 2Kg CHF 12
  • Up to 10Kg CHF 15
  • Up to 30Kg CHF 24
  • Over 30Kg CHF 60 (express courier)


For orders up to 30Kg with an order weight over CHF 90, shipping is free of charge. For orders over 30kg with an order weight of more than CHF 400 shipping is free of charge.

 

HOME DELIVERY

Home delivery is not available.

 

 

MADE

Any defects must be reported immediately upon arrival of the goods. If the complaint is justified, the purchase price will be refunded to the customer. The type of refund of the purchase price depends on the chosen payment method.

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Warranties

Handcrafted

Genuine products for all healthy, gluten-free, organic and vegan cooking needs. We do not use artificial preservatives and only seasonal Sicilian raw materials to maintain the true traditional taste.

Fast deliveries

We deliver throughout Switzerland in a very short time thanks to our warehouse in Ticino and the efficiency of the Swiss Post Office.

Secure payments

We accept payments by credit cards, PayPal, Twint and bank transfers. Safety according to Swiss standards. All transactions take place in a secure environment.