Dry ricotta
Ricotta secca has a firm, compact texture. ARSIAL describes examples made with cow, sheep or goat milk.
Two regional routes to a firm ricotta
In Salerno province, Campania’s traditional-product record describes sheep-and-goat ricotta made from heated whey, drained, dry-salted and matured for grating. The tradition makes use of periods when milk is abundant.
The region also records dried buffalo ricotta: whey from mozzarella-making becomes ricotta, then the forms mature and dry to a compact texture. These are regional examples, rather than one specification for every dry ricotta.
A finishing ricotta
Dry ricotta finishes Roccasalli’s Pasta del Vergaro.
Cook with it
Ask about the form you are buying
Ask the cheesemaker about the milk, salting and intended use. Choose the firm form your recipe requests; follow the producer’s storage instructions.
