The Sicilian Ricotta
by
Matt Bird
Ricotta is an icon of Sicilian cooking, history and ingenuity.
Cooking Ricotta
Ricotta plays a central role in Sicilian cuisine, used in both savory and sweet dishes.
It is used in savory dishes such as stuffed pasta like ravioli, filling for arancini or spread on fresh bread with olive oil.
In sweet dishes sugar is added to ricotta to make the filling for desserts such as cannoli.
The freshest ricotta is served as a delicacy warm with a drizzle of honey.
The History of Ricotta
Ricotta’s origins trace back to ancient Sicily during the Greek and Roman periods, though its roots may be even older, linked to early shepherding communities.
The name “ricotta” comes from the Latin word “recocta”, meaning “recooked,” which refers to its production process.
Historically, ricotta was made in pignate (terracotta pots) or copper cauldrons over an open fire, often by shepherds in the countryside.
Ricotta Production
Ricotta is not technically a cheese but a dairy product made from the whey left over from cheese-making.
The whey is heated again (re-cooked) to extract the remaining proteins, forming the soft, creamy curds that become ricotta.
In Sicily, ricotta is traditionally made with sheep’s milk, although cow, goat, and even buffalo milk are sometimes used.
Artisan Ricotta
Artisanal ricotta producers like the Scardaci family maintain traditional methods, emphasizing quality and authenticity.
Husband and wife team, Concetto and Valentina Scardaci take such pride - as they should - in their cheese and ricotta.
Over the years the Scardaci’s have purchased the land surrounding their family farm as it has become available. They now own 40 acres on which they breed 120 Comisana sheep a breed who are at threat of extinction but produce excellent milk.
Tasting Warm Ricotta
On Thursday, Saturday and Sunday mornings you can arrange to visit the Scardaci farmstead and enjoy their ricotta.
Their whole Scardaci family are involved in setting tables, preparing the feast and serving the warm ricotta.
The breakfast ricotta is served warm with bread alongside a carafe of Sicilian red wine!
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