Fresh Tamburro cow's milk ricotta in a heat-sealed 1.5 kg tray, sold in cartons of 2 trays (3 kg total). Made in Baranello, Molise, from pasteurised cow's milk whey enriched with milk cream, it delivers a creamy texture and a mild, milky flavour with 150 kcal and 7 g of protein per 100 g. The professional format for ravioli fillings, pizza fritta, calzone, cannoli and ricotta cakes.
What Is Cow's Milk Ricotta
Ricotta literally means cooked twice: the whey left over from cheesemaking is heated again until the proteins surface as soft, white curds. Technically a dairy product rather than a cheese, it is one of the oldest preparations of the Italian dairy tradition, light, naturally sweet and extremely versatile in both savoury and sweet professional kitchens.
The Producer: Latticini Molisani Tamburro
Latticini Molisani Tamburro was founded in 1994 in Baranello, in the province of Campobasso, Molise, building on three generations of family cheesemaking. All production takes place at the Contrada Crocella plant in Baranello, where the company grew from an artisan workshop to a national reference for fresh dairy while keeping artisanal methods at its core.
Organoleptic Profile
Porcelain-white colour, fine moist grain and a creamy, spoonable consistency. The taste is delicate and gently sweet, with clean fresh-milk notes and no acidity, thanks to the addition of milk cream that rounds the texture. With 12 g of fat per 100 g it remains lighter than most fresh cheeses.
Technical Specifications
Ingredients: pasteurised cow's milk whey, milk cream, salt, acidity regulator lactic acid (EU milk). Average nutritional values per 100 g: energy 626 kJ / 150 kcal, fat 12 g of which saturates 9.5 g, carbohydrates 3.7 g of which sugars 3.7 g, protein 7.0 g, salt 0.43 g. Allergens: milk and dairy products. Storage at 0 to +6 °C.
Professional Uses
Drain the ricotta 20-30 minutes in a fine sieve before using it in fillings. For ravioli and tortelli: 250 g ricotta with 100 g spinach and grated cheese fills 4 portions. For Neapolitan pizza fritta and calzone: combine with provola or fior di latte, salami and black pepper. In pastry: sweeten 500 g with 120-150 g sugar for cannoli, cassata or a baked ricotta tart. For savoury pies: 500 g per tray with vegetables and eggs.
Pairings
Classic partners are spinach and chard for fillings, candied citrus and chocolate drops in Sicilian pastry, honey and walnuts on a cheese board, and cured salami or 'nduja on bruschetta. On pizza it pairs naturally with fior di latte, provola and black pepper.
Common Mistakes
Using it straight from the tray without draining makes fillings watery and breaks pasta dough. Overworking it in a mixer turns the grain pasty: fold it gently with a spatula. Keeping an opened tray longer than 2-3 days compromises flavour and food safety.
Delivery and Logistics
B2B and B2C refrigerated delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne) and mountain regions delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for restaurants, pizzerias, pastry labs, gastronomies, hotels, catering kitchens and Italian grocery stores that need a consistent, food-cost-friendly fresh ricotta in a hygienic heat-sealed professional format, as well as private customers who cook Italian at home.
