Just a note to tell you I made gnocchi yesterday with your Lamagna ricotta. I have made gnocchi, both with potatoes and ricotta, for 20 years and this was the best I have ever made. The dough felt like silk rolling out! I used 2 C. ricotta, 1-1/2 C. flour, 1/3 C. grated cheese & 1 t. salt. They were perfect, and I can't wait to try some other variations. Thanks for a great product. Betsy Scotto
The Lamagna Family learned the art of cheese making in Italy, and we proudly brought our skills to America in 1928. Three generations later, that same attention to old world quality guides master cheese making. Learn more...