VAL - RICOTTA PECORINA SMOKED 200G (MAIORANO) salt and spices Description: Ventresca is the most

Description: Ventresca is the most precious part of tuna

Maturation of 22 months in French oak barrique and minimum 6 months aging in the bottle

Obtained by crushing fresh basil with oil

Serving Suggestions: An excellent sauce for trenette and other types of pasta - you can also use it to make quiches

VAL - RICOTTA PECORINA SMOKED 200G (MAIORANO) salt and spices Description: Ventresca is the mostA sheep's ricotta, slightly smoked with olive and orange wood Raw Material: Ricotta produced with milk and milk whay from sheep of Crotone area, smoked with olive and orange wood Taste: Initially sweet and nutty, then turns to smoke and aromatic essences Serving Suggestion: We suggest to grate it over pasta or to enjoy it with seasonal vegetables, thinly cut