Pronounce it: ree-cot-a

Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making cheeses such as mozzarella and provolone; its name means 'cooked again'. Ricotta has a rich but delicate flavour and a grainy texture. Many regional variations exist, from Ricotta Romana, made from sheep's milk (a by-product of Pecorino Romano), to Ricotta salata, which is dried and salted and used like parmesan to sprinkle over pasta dishes.


Available all year round, ricottas vary tremendously in quality. Use cheese from a specialist producer for the most authentic dishes.

Choose the best

Watch out for gritty, lumpy or wet cheeses. The texture should be firm but not solid, and grainy.

Prepare it

Serve as a dessert cheese, or crumble into warm pasta.

Store it

Keep refrigerated and consume by the use-by date.

Cook it

Often served in Italy with chocolate shavings or cinnamon as a simple dessert, ricotta also forms the base of a range of pasta sauces. Combine with cooked spinach to stuff pancakes and cannelloni. Ricotta can also be used in cheesecakes and in baking.


Try mascarpone or cottage cheese.

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