Overview
Ricotta salata is a distinctive type of ricotta cheese from Southern Italy, especially beloved across Sicily.
This is a firm-textured cheese traditionally made in Sicily using a very particular method that sets it apart from other cheeses.
Often called “dry ricotta,” it’s been dried to lose at least half of its moisture.
After drying, the cheese is rubbed with coarse sea salt through a time-honoured artisanal process.
It’s also known as “aged ricotta” because it matures for anywhere between 10 and 30 days.
Its colour is a bright white, with a pronounced, savoury flavour, and it’s commonly shaped into a truncated cone.
Varieties of Ricotta Salata
There are several varieties of this cheese, including smoked ricotta and baked ricotta.
Ricotta salata is typically made from sheep’s milk and is far more prevalent in the central-eastern parts of Sicily.
In the western regions of the island, it’s less commonly used in cooking.
One special variety includes the addition of fiery red chillies during production. This chilli-infused dry ricotta features in some traditional dishes from Calabria and Puglia.
Sicilian ricotta salata is known for its sharp, almost piquant flavour, making it perfect for those who appreciate bold, intense tastes.
Using Ricotta Salata in the Kitchen
Ricotta salata is most often grated over pasta, but its culinary uses are wonderfully diverse.
Classic dishes include pasta alla Norma and cavatelli all’agrigentina.
It also works beautifully in baked dishes like timballi and savoury pies.
Let’s not forget pizza alla Norma, a Sicilian favourite especially popular in the east of the island, notably in Catania.
Storage
Compared to fresh ricotta, ricotta salata keeps much longer—often lasting several weeks—thanks to its salt content and low moisture.