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    Home » Guides

    What is Ricotta Salata?

    Published: Nov 6, 2021 · Modified: Oct 25, 2022 by Neriz · This post contains some affiliate links.

    It might not be as famous as fresh ricotta, but its distinct flavor and texture will surely elevate any dish.  Find out what ricotta salata is all about!

    A chunk of ricotta salata on a cutting board, with a cheese knife next to it.

    Salata means ‘salted,’ hence ricotta salata is translated as ‘salted ricotta.’

    Although originally produced in the southernmost part of Italy, the island of Sicily, it is now produced in other regions — Basilicata and Lazio, to name a few.

    Regardless of which region it comes from, it can always be identified by its saltiness and dry, crumbly texture.

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    Jump to:
    • Quick facts
    • FAQ
    • What do you do with ricotta salata?

    Quick facts

    An infographic showing all the highlevel information about ricotta salata.

    RICOTTA SALATA vs. RICOTTA

    Aside from being aged longer (at least 90 days), it is the drier, nuttier, saltier version of fresh ricotta.

    While fresh ricotta is soft and spreadable, ricotta salata’s dry texture makes them great for grating, slicing, or crumbling.

    An overhead shot of grated ricotta salata, with a cherry tomato and eggplant on the side.

    RICOTTA SALATA SUBSTITUTE

    Although feta is not as nutty and slightly more wet because it is aged in brine, it is the closest cheese that I can think of that will work as a substitute.

    It is, however, almost twice as salty as ricotta salata cheese, so you must use less or soak them first before using them on your dish.

    FAQ

    Does ricotta salata melt?

    No, because of its dry texture, it will not melt well, unlike fresh ricotta.

    What do you do with ricotta salata?

    An image of a baked ricotta salata, highlighting the burned areas of the cheese.

    Baked Ricotta Salata

    It’s common to bake it in Sicily, as I’ve experienced when we were in Siracusa.

    The result is a more complex combination of smokiness and saltiness — deeper flavors in every bite.

    An overhead shot of a serving of pasta alla norma, with freshly grated ricotta salata on top.

    Pasta alla Norma

    It is a traditional Sicilian pasta with a sauce made of fried eggplant and tomatoes — you will never see any other cheese on top of it except grated ricotta salata cheese.

    So, if you’re thinking of using Parmigiano Reggiano next time, don’t.  

    Take your cue from the locals and see for yourself why it’s a winning combo.

    Roasted eggplant and tomato bruschetta with grated ricotta salata on top, ready for serving.

    Roasted eggplant and tomato bruschetta

    You’ll get the smokiness of the eggplant, the sweetness of the roasted tomatoes, and the slight saltiness of the ricotta salata — hard to go wrong with those flavors.

    Nah, it will go excellently with almost any type of bruschetta, so feel free to try it with your favorites!

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