Ricotta Infornata

Ricotta infornata is a type of ricotta cheese that was developed to extend the shelf life of fresh ricotta. It originated in northeastern Sicily, particularly in the Peloritani mountains, where the need to preserve perishable ricotta led to the practice of baking the cheese in stone ovens.

Production Method

This variety of ricotta has a unique production process. It is made from a mixture of goat's milk whey (60%) and sheep's milk whey (40%). To aid in coagulation, fig latex water is sometimes added. After coagulation, the ricotta is lightly salted and left to drain. It is then baked at 480°F (250°C) for thirty minutes, turned the next day, and baked again. This process can be repeated up to six times until the cheese reaches the desired consistency and develops a dark brown crust.

Appearance and Flavor

Ricotta infornata typically has a flattened round shape with a compact, dark brown exterior. The interior is creamy and ivory white, with a distinct roasted flavor and aroma. The texture is firm and dense, making it suitable for grating.

Historical Significance

Baked ricotta has deep roots in Sicilian culinary tradition. Its inclusion in the list of traditional Sicilian agri-food products highlights its importance. The method of baking ricotta to preserve it was a practical solution for extending the cheese's shelf life in an era before modern refrigeration.

Culinary Uses

This versatile cheese can be found in both sweet and savory dishes. One of the most popular uses is grating it over pasta, such as in the classic Sicilian dish pasta alla norma. Baked ricotta can also be enjoyed on its own or used as a flavorful addition to various recipes, adding a unique texture and rich, roasted flavor.

Important Facts

Country of Origin	Italy
Specific Origin	Northeastern Sicily, Peloritani mountains area
Milk Type	Goat's, Sheep's
Milk Treatment	Whey, sometimes with fig latex for coagulation
Fat Content	Varies
Moisture Content	Reduced by baking
Rind	Dark brown, formed by baking
Texture	Soft, compact
Flavor	Characterized by roasted notes
Aroma	Roasted notes
Colors	Dark brown
Forms	Flattened round shape
Age	Baked for multiple sessions until desired consistency
Rennet Type	Varies