Ricotta affumicata BIO di vacca (smoked ricotta) is made with fresh ricotta curdled by hand and then smoked in a wood-fired oven, according to the ancient recipe of Veneto farmers who used to dry the ricotta by the fireplace until the smoke turned it a beautiful golden colour. The rind is very thin and brown, while the paste is white and the texture is firm, velvety and silky. The flavour is sweet, round and full on the palate with long smoky notes. The aftertaste is intense, long and pleasant, with notes of wood and smoke.

The savouriness and smokiness of BIO Smoked Cow's Ricotta goes well with the sweetness of bread or pasta. The secret of smoked ricotta is to use it grated with a wide-hole grater.