Barilotto Italian cheese made in Tuscany
salted ricotta made from the whey that remains after the production of buffalo mozzarella. Then do not come from the coagulation of milk, as happens with all cheeses, but the heating and the emergence of the serum.
They are therefore a low-fat cheese. Salted and cured for forty days, I introduce myself as a small cylinder-shaped convex (like a barrel, in fact), white pasta. rEFERENZE STORICHE Longo Sofista