La ricotta è ricca di proteine ad elevato valore nutrizionale e poco calorica, viene comunemente considerata un formaggio ma per la legislazione italiana non lo è. Il motivo risiede nella diversa modalità di lavorazione.
La ricotta è ricca di proteine ad elevato valore nutrizionale e poco calorica, viene comunemente considerata un formaggio ma per la legislazione italiana non lo è. Il motivo risiede nella diversa modalità di lavorazione.
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