€4,90
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This value refers to the total of products purchased in a single order from Pezzetta
Piece a ninety-year history and in all this time the quality and passion instilled in the work carried out have remained unchanged over time. The company is located in a small village near San Daniele, in the heart of Friuli. Here the tradition of cheesemaking has deep, centuries-old roots, well rooted in the territory, where cheeses faithful to tradition and to the territory itself are produced and it is here that the Smoked table ricotta
The dairy of the Pezzetta family is located in Alta Carnia a Ovary, at 525 meters above sea level. The production is strictly attentive and faithful to tradition, the methods have always been artisanal with a careful selection of milk and genuine products thus guaranteeing absolute quality.
There Smoked ricotta is a Friulian specialty produced with cow's milk and smoked with beech wood at a controlled temperature, it has a beautiful compact paste ivory color and an uneven surface, in mouth its taste characteristic delicately smoked.
| Weight | 0,3 kg |
|---|---|
| Format | Vacuum pack of about 320 g |
| Preparation time | |
| Ingredients on the label | available soon |
| Allergens | Milk |
| Retention time | 60 days |
| Method of conservation | Store at a temperature of + 2 / + 4 ° C |
| Recommended combinations | To prepare delicious appetizers or first courses |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
| region |
La storia dei formaggi Pezzetta inizia al femminile nel 1927 in un paesino del Friuli quando nonna Ninfa, rimasta vedova in giovane età e con tre figli piccoli da sfamare, grazie ad una licenza alimentare baratta al mercato di Udine prodotti del suo orto con forme di “Latteria” che stagiona, affina e rivende al suo paese. L'esperienza e la passione per i formaggi si tramanda per tre generazioni ed oggi i fratelli Marco e Paolo Pezzetta dispongono di 12 celle per stagionature differenti, di un caseificio ad Ovaro a 527 m s.l.m. nell'alta Carnia e di un prosciuttificio a San Daniele del Friuli. Ecco perché sono in grado di offrirci non solo stupendi e pluripremiati formaggi, ma anche prodotti tipici del territorio friulano: un territorio che riserba inaspettate sorprese ed è in gran parte ancora da scoprire.
