Ricotta Salata Ovina is more than just a cheese: it's a fragment of Italian culinary history, a tangible expression of peasant wisdom and pastoral life. This salted 'white gold' encapsulates the aroma of Mediterranean herbs and the tenacity of ancient traditions, offering an authentic and unmistakable taste.
"«Dal siero, l'arte antica del pastore crea un tesoro che sa di terra e di cielo.» (Detto popolare reinterpretato)"
📍 Origin and History
Regione: Principalmente le regioni del Sud Italia e insulari: Sicilia, Sardegna, Calabria, Puglia e Basilicata.
Periodo: Antichità (età del Bronzo, epoca romana, poi consolidata nel Medioevo)
Ricotta, derived from the 're-cooking' of the whey leftover from cheese making, is an ancient product whose origins probably date back to the Bronze Age and are documented since Roman times. The salted version arose from the need to preserve this precious food for longer periods, an essential practice for shepherds and rural communities who lived by pastoralism and self-sufficiency. It was an ingenious way to waste nothing of the sheep's milk.
🏛️ Tradition
The production of Ricotta Salata Ovina is intrinsically linked to transhumance and life in the pastures. It is the result of skilful processing that transforms a 'by-product' of cheesemaking (whey) into a food of great value. Traditionally, it was produced in small dairies or directly on farms, representing a pillar of the peasant and pastoral diet, rich in nutrients and with an intense flavour.
Simbolo della 'cucina povera' e della capacità di valorizzare ogni risorsa, la ricotta salata ovina è un emblema dell'ingegno e della sostenibilità rurale. È fortemente radicata nelle feste e nelle tradizioni culinarie locali, in particolare nel Sud Italia, dove la pastorizia ovina ha plasmato paesaggi e culture per millenni.
⚙️ Production
Salted ricotta is obtained by heating the residual whey from sheep's cheese production (often Pecorino), which causes protein flakes to surface. These are collected, drained in special moulds, pressed to remove excess whey, then salted dry or in brine. This is followed by a ripening period, which can vary from a few days to several months, giving it a more compact consistency and a more decisive and savoury flavour.
Unique Characteristics:
- Consistenza granulosa e compatta, non friabile come il formaggio stagionato ma nemmeno cremosa.
- Sapore sapido e deciso, con note lattiche intense e un retrogusto leggermente piccante o erbaceo.
- Colore bianco candido che può virare all'avorio con la stagionatura.
- Realizzata esclusivamente con siero di latte ovino, conferendo un profilo aromatico distintivo.
💡 Did You Know...
- The term 'ricotta' derives from the Latin 're-cocta', meaning 'cooked twice', referring to the process of heating the whey already subjected to cooking for the production of the main cheese.
- In Sicily, salted ricotta is the main ingredient of 'Pasta alla Norma', a classic of Catania cuisine, where it is generously grated over pasta, fried aubergines, and tomato.
- In ancient times, salted ricotta was often pressed into rush or terracotta moulds, which left a characteristic pattern on the surface, testifying to entirely artisanal processing.
- It was considered a staple food for shepherds and travellers, thanks to its long shelf life and nutritional value.
🍽️ Recommended Pairings
- Generously grated over pasta dishes with tomato sauce or vegetables (e.g., Pasta alla Norma).
- Thinly sliced in summer salads with tomatoes, cucumbers, red onion, and olives.
- Over grilled or baked vegetables (aubergines, courgettes, peppers).
- As part of a cheese board, accompanied by chestnut honey or fig jams.
- Used in fillings for ravioli or savoury tarts to add flavour and structure.
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