€12,90
€12,90
Baked Hard Ricotta is a dairy product typically produced in Southern Italy and Sicily, in particular in the area of Messina and Catania.
It is a semi-hard dairy product that was originally invented to extend the shelf life of traditional fresh ricotta. It differs from the latter both for its compact consistency and stronger flavour, obtained from the processing this product undergoes: the sweetness of fresh ricotta perfectly combines with the savoury notes given by the salting process.
The product is delivered vacuum-packed in order to preserve its organoleptic qualities.
Sheep and goat milk whey, pasteurized sheep and goat milk, salt. Inedible crust. May contain saffron or nuts (pistachio). Origin of the milk: Italy.
Sheep and goat milk whey, pasteurized sheep and goat milk, salt. Inedible crust. May contain saffron or nuts (pistachio). Origin of the milk: Italy.
PROCESSING STEPS
This unique and typical product is deeply rooted in its area of origin and connected to ancient gastronomic traditions. Historically, it was prepared by placing the ricotta on metal grates near a hearth, so that the smoke from the burning wood would heat the room, slowly drying the cheese. Today, Baked Hard Ricotta cheese is made from salting a whole ricotta and then baking it slowly for a few hours at about 180-200°C. The outside has a hard, brown surface, while the inside has a lighter colour and firm texture. Baked Hard Ricotta cheese is made from sheep's and goat's whey and milk. And it is precisely the milk used for its production that gives it its savoury yet delicate taste, while as for the aroma, it is characterised by the mild, sweet perfume typical of milk. Although it is a dairy product, it should not be classified as cheese, but as a dairy product. In fact, it is obtained from whey, which is separated from the curd during the initial processing phase.
HOW TO TASTE IT BEST
To fully enjoy its unique flavour, we recommend trying it grated over red sauce-based first courses, particularly on Pasta alla Norma, a typical dish of the area of production of this ricotta. Otherwise, it can be roughly chopped and used to prepare savoury pies or to season popular Sicilian dishes. For example, it is used on Pizza alla Norma, as tradition demands. It is also excellent for the aperitif time or as a tasty appetizer: just cut it into medium-thick slices or flakes and serve it on a board of mixed cold cuts. It can also be enjoyed raw on its own, as in the most typical Italian tradition, or served on slices of toasted bread.
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