Salmonata genovese

Mozzarella, pesto, salmon, confit tomatoes, ricotta, Taggiasca olives, rocket and honey.


Fresh dairy product made from cow whey. Low fat and creamy. This cheese variety is white with no rind and a soft, grainy texture. It is widely used in Italy in sauces, and as a filling for pastas like cannelloni or ravioli. It is also a widely used in some traditional desserts.


The word "ricotta" means "cooked twice" in Italian. Once the milk has been boiled to make cheese, the whey is cooked again (hence, twice cooked) at 85°-90°C. 
This cheese is an essential ingredient in Italian cuisine. It is often used to make desserts as well as savory dishes. It is also used as a traditional filling for pasta.