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Whole |




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Salted Ricotta is a dairy product with ancient origins characterized by a hard, white-coloured paste and a natural rind. Made from sheep’s and goat’s milk, it is characteristic for its particularly savoury taste and harder texture than classic ricotta. 

Although it is a dairy product, it should not be classified as cheese. In fact, it is obtained from the whey of the milk, separated from the curd during the initial processing stage. As a result, the typical cheese-making process is not carried out. 

Salted Ricotta, typical of southern and central Italian regions, was originally produced to increase the shelf life of classic ricotta. It is different from fresh Ricotta since it has a decidedly more compact texture and more flavour obtained thanks to the processing this dairy product undergoes: the sweet flavour of fresh ricotta blends perfectly with the savoury notes obtained from the salting process. 

Salted Ricotta is an aged dairy product with a unique taste, much lighter than other aged cheeses. In fact, it turns out to be a less caloric but equally tasty product. 

Due to its texture and savoriness, Salted Ricotta is a product widely used in cooking to give dishes a stronger and more distinctive taste. 

Its savoury taste makes it excellent grated, served in flakes or in pieces.



Salted Ricotta is made by processing whey, which is heated to a temperature of about 75-85°C and processed until the desired level of coagulation is reached.

Next, the ricotta cheese is placed inside moulds, and it is dry salted after 24 hours. 

Finally, at the end of the salting process, the wheels are released from the moulds and left to dry in ventilated rooms for a minimum of 30 days.



One of the most traditional ways to enjoy Sicilian Salted Ricotta is to grate it to season typical first courses of traditional Italian cuisine, such as, for example, Pasta alla Norma, a world-renowned Catania speciality. 

In fact, thanks to the addition of Salted Ricotta, dishes acquire a refined taste and become much more flavourful to the palate. 

Ingredients for 4 people: 

– Sedani Rigati pasta 500 gr. 

– Eggplant 1.

– Salted Ricotta150 gr. 

– Salt to taste.

– Cherry tomatoes 1.5 kg. 

– Garlic 4 cloves. 

– Basil to taste

– Extra-virgin olive oil to taste.


Procedure for Pasta alla Norma: 

– Cut the cherry tomatoes.

– Pour a drizzle of extra virgin olive oil into a deep pan and sauté the whole garlic cloves.

– Add the cherry tomatoes, cover with a lid and cook over low heat for about 20 minutes. 

– When the cooking is finished, puree the tomatoes.

– Season the tomato sauce with salt and cook it for about 15 minutes. 

– Bring the pasta water to a boil and cook the pasta.

– At the same time cut the eggplant into thin slices and fry it. 

– Add the cooked pasta, fried eggplant and some basil leaves to the sauce.

– Place the pasta in the pasta dish and top it with plenty of grated salted ricotta cheese. 


Whey (sheep, milk), pasteurised whole milk (sheep, milk), salt


Whey (sheep, milk), pasteurised whole milk (sheep, milk), salt

Food expiration
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Store in the refrigerator between +2°/ +4°C
Energy value
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