Ricotta Salata Siciliana

Introduction: The White Gold of Sicily

Ricotta salata is much more than just a cheese: it's a concentration of Sicilian pastoral tradition, an ingredient whose savory granules encapsulate the scent of Mediterranean herbs grazed by the sheep, the ancient wisdom of cheesemakers, and the power of the sun that ages it. While fresh ricotta is soft and delicate, its salted and dried version is the bold and distinctive soul of many iconic Sicilian dishes, starting with the legendary Pasta alla Norma .

In this comprehensive guide, we'll take you on a journey that begins with the informed choice of the best product, continues with proper storage to preserve its qualities, and culminates with 10 practical uses ranging from authentic tradition to contemporary creativity. Together, we'll discover why this cheese is unique and how to make the most of it in the kitchen.

1. What Is Ricotta Salata Really?

Contrary to what its name might suggest, salted ricotta is not simply fresh ricotta to which salt has been added . It is a completely different product, obtained through a specific process:

The traditional production process:

  1. Fresh sheep's ricotta (occasionally cow's or mixed) is drained

  2. It is salted manually or in brine

  3. It undergoes maturation from 1 to 12 months

  4. During maturation, it loses moisture and develops the typical grainy consistency

Distinguishing features:

  • Consistency: Hard and grainy, not creamy

  • Taste: Decidedly salty, with mineral and sheep's milk notes

  • Color: Pure white inside, yellowish rind if matured

  • Aroma: Intense, of stables and pastures

2. How to Choose Quality Ricotta Salata: 5 Fundamental Parameters

① Look: The Visual Appearance

  • Internal color: Milky white, uniform, without grayish spots

  • Crust (if present): Natural, not excessively yellow (sign of colorants)

  • Structure: It should appear compact but not massive

  • Granularity: Pressed ricotta granules should be distinguishable

② Touch: The Consistency

  • Hardness: It must be firm but not stony

  • Crumbliness: Should crumble slightly under pressure

  • Humidity: Surface dry but not dusty

③ Smell: The Perfume

  • Animal notes: Slight hint of stable/wool (not unpleasant)

  • Dairy: Memories of pasteurized sheep's milk

  • Herbaceous: Hints of aromatic pasture herbs

  • To avoid: Acidic, ammoniacal or rancid odors

④ Taste: The Flavor (if possible, taste)

  • Savory: Decisive but not aggressive

  • Aftertaste: Pleasantly persistent

  • Mouthfeel: Melts slowly releasing complex flavors

⑤ Read: The Label

Look for these directions:

  • "Sicilian sheep" (guarantees the origin)

  • "Artisan product" or "DOP" if available

  • Maturing: Minimum 30 days, optimal 3-6 months

  • Geographical origin: Enna, Ragusa, Palermo are areas of excellence

💎 Sicilian Pastry Chef's Advice:
* "For authentic Pasta alla Norma, choose a medium-aged salted ricotta (2-3 months): it will be hard enough to grate but will retain a pleasant creaminess on the palate. For salads and raw foods, prefer a shorter ageing (1 month)." *

3. Proper Storage: Step-by-Step Instructions

📦 As soon as you purchase:

  1. Remove any plastic immediately

  2. Wrap in parchment paper or cheese paper

  3. Place in an airtight container

  4. Store in the least cold part of the refrigerator (vegetable drawer)

❄️ In the refrigerator:

  • Ideal temperature: 4-6°C

  • Shelf life: Up to 3 months if whole, 1 month if grated

  • Weekly check: Check for mold growth

⚠️ Signs of Deterioration:

  • Surface mold (blue/green)

  • Intense ammoniacal odor

  • Excessive drying with deep cracks

  • Uniform yellowish color

⚡ Quick Tips:

  • Never in plastic: It sweats and molds

  • Never near smelly foods: Absorbs aromas

  • If it dries out too much: Use it grated or in cooking

  • Kitchen

    🍝 1. The Queen: Pasta alla Norma (Super Authentic Version)

    Ingredients for 4 people:

    - 400g rigatoni - 600g aubergines - 800g San Marzano tomatoes - 100g coarsely grated salted ricotta - Basil, garlic, extra virgin olive oil

    Secret: Add half the ricotta while stirring and half raw. Sprinkle with flakes, not dust!

    🥖 2. Bruschetta with Sicilian Sun

    Slice of toasted homemade bread + extra virgin olive oil + crushed Taggiasca cherry tomatoes + flakes of salted ricotta + oregano + a drizzle of orange blossom honey (surprising contrast!)

    🥗 3. Orange, Fennel and Ricotta Salata Salad

    The classic Sicilian winter salad:

    • Sicilian blood orange segments

    • Thinly sliced fennel

    • Black olives from Modica

    • Tropea red onion julienned

    • Salted ricotta in generous flakes

    • Seasoning: oil, orange juice, pepper

    🍆 4. Grilled Vegetables with Crispy Crumble

    Technique:

    1. Grill aubergines/zucchini/peppers

    2. In a pan, toast breadcrumbs with oil and rosemary

    3. Turn off the heat and add grated salted ricotta

    4. Sprinkle over the vegetables and bake for 5 minutes at 180°C

    🥘 5. Rustic Lentil Soup

    Revolutionize your soup:

    1. Make a regular lentil soup

    2. When serving, grate salted ricotta directly into the bowl

    3. Let it melt slightly creating a salty cream

    4. Complete with raw EVO oil

    🍕 6. Authentic Palermitan Sfincione

    The Sicilian pizza you don't expect:

    • High and soft dough

    • Concentrated tomato sauce

    • Stewed white onion

    • Abundant grated salted ricotta

    • Desalted anchovies (optional)

    • Breadcrumbs and oregano finish

    🥪 7. Gourmet Shepherd's Sandwich

    Layered composition:

    1. Toasted semolina bread

    2. Fresh broad bean cream

    3. Nebrodi raw ham

    4. Wild rocket

    5. Thick flakes of salted ricotta

    6. Drops of cooked must

    🍳 8. Sicilian-Style Straccette Eggs

    Technique:

    1. Beat 4 eggs with pepper

    2. In a non-stick pan, cook over low heat

    3. When they start to thicken, add: - chopped dried tomatoes - Pantelleria capers

    4. Turn off the heat and add the crumbled salted ricotta.

    🌶 9. Spicy Spreadable Cream

    For original aperitifs:

    1. Finely grate 100g salted ricotta

    2. Mix with: - 200g of fresh ricotta - EVO oil to taste - Ground chilli pepper - Grated lemon zest

    3. Blend until smooth

    4. Serve with breadsticks or raw vegetables

    🍝 10. Sicilian Spaghetti "Cacio e Pepe"

    The regional review:

    • Wholemeal spaghetti made from ancient Sicilian grains

    • Freshly ground black peppercorns

    • Only grated salted ricotta (no pecorino romano)

    • A ladle of cooking water

    • Stir vigorously with the heat off

    5. Processing Techniques: How to Treat It

    Perfect Grating:

    • Large holes: For pasta and sauces (melts gradually)

    • Small holes: For salads and decorations (even distribution)

    • Flakes: With knife for elegant presentations

    Cutting without Crumbing:

    1. Use a knife heated under hot water

    2. Cut with a firm and continuous movement

    3. For cubes, first slices then sticks then cubes

    If It's Too Hard:

    • Wrap in a damp cloth for 10 minutes before grating

    • You can soften it slightly in a bain-marie (without melting it)

    6. Intelligent Food Pairings

    🍷 With Sicilian Wines:

    • Etna Bianco DOC: Minerality that contrasts the sapidity

    • Cerasuolo di Vittoria: Red fruit that rounds out the flavours

    • Young Nero d'Avola: Not too tannic, complementary

    🫒 With Other Sicilian Products:

    • Monte Etna DOP EVO Oil: Pepper and Raw Artichoke

    • Pachino Dried Tomatoes: Concentrated Sweetness

    • Pantelleria Capers: Balancing Acidity

    • Avola Almonds: Crunchy and Buttery

    7. Common Mistakes to Avoid

    MISTAKE CONSEQUENCE SOLUTION
    Store in plastic Mold and odors Baking paper
    Grate everything in advance It loses its aroma Grate at the moment
    Use it instead of pecorino cheese Different result Follow the recipes
    Pair with overly powerful wines Overwhelmed Medium structured wines
    Cooking it too long It becomes rubbery Add at the end of cooking

    8. Frequently Asked Questions (FAQ)

    ❓ Can you eat the crust?

    It depends on the thickness and the age. Generally, the rind is edible on young salted ricotta. On very aged ricotta, it's best to remove it.

    ❓ Is it suitable for lactose intolerant people?

    Yes, in most cases. The curing and salting process drastically reduces lactose. However, those with severe intolerances should consult a doctor.

    ❓ What's the difference between salted and baked ricotta?

    Baked ricotta undergoes a brief baking process, giving it a golden crust and a more toasted flavor. It's softer on the inside.

    ❓ Can I replace it with something else?

    The flavor is unique, but in emergency:

    • 70% Pecorino Romano + 30% fresh grated ricotta

    • Feta (more acidic, less grainy)

    • Aged Parmesan (sweeter, less salty)

    9. Where to Find Real Sicilian Ricotta Salata

    In our shop we personally curate the selection of the best artisanal salted ricottas:

    🏆 Our Selection:

    • Salted Ricotta from Camporeale Sheep - Aged for 4 months, perfect graininess

    • Salted Ricotta from the Sicani Mountains - From organic pastures, with a herbaceous flavor

    • Complete Pasta alla Norma Kit - With All the Authentic Ingredients

    🎁 Gift Suggestion:

    Pair salted ricotta with:

    10. Conclusion: More than an Ingredient, a Tradition

    Ricotta salata is not just a cheese: it is a bridge to the Sicilian pastoral tradition , an ingredient that speaks of flocks grazing among the olive trees, of ancient preservation methods, of a cuisine simple yet rich in flavor.

    Now that you know its secrets, from selection to storage to the 10 ways to use it, all that's left to do is experiment in the kitchen. Remember: each ricotta salata has its own personality, influenced by the pasture, the season, and the cheesemaker's hands.

    ✍️ We're interested in your experience:
    Do you have a family recipe with salted ricotta? An unusual combination that works? Share it in the comments! Tradition is renewed with the contribution of those who, like you, love authentic Sicilian cuisine.

    📞 Do you need personalized advice?

    Not sure which ricotta salata to choose for a specific recipe or occasion? Email us or call our dedicated number: our Sicilian product experts will help you make the perfect choice.

    🔗 Related Articles You Might Also Like:

    Published on March 15, 2024 | Category: Product and Use Guides
    Tags: salted ricotta, Sicilian cheeses, product guide, Sicilian cuisine, pasta alla norma, cheese preservation

Leave your feedback!

Cosa ne pensi?

Inviaci un feedback!