Versions of buffalo ricotta dop that are low in fat and lactose-free are now available for sale. In fact, the new production regulations for Ricotta di Bufala Campana PDO have been definitively approved. The legal process was in fact concluded and the amendments to the specification entered into force, after their publication in the Official European Gazette on November 29. Benito La Vecchia, head of the Consortium for the Protection of Ricotta di Bufala Campana PDO, says, "We have made our Ricotta di Bufala Campana PDO more contemporary and in sync with the expectations of customers, which is enjoying a time of substantial development both in terms of appreciation by families and as an ingredient of excellence in catering and confectionery." On the market, therefore, two kinds of products are introduced: one with a lower fat content than the original form, and the other lactose-free to accommodate those who cannot handle the presence of lactose in milk and its derivatives. In addition, new procedures for cooling and packaging ricotta have been established after its production, allowing for its duration (shelf life) to be extended and, as a result, its targeting of further distant markets. Lastly, it was confirmed the declination of the “fresh” variant, intended above all for the internal market, given the particular method of production and artisanal packaging.
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