If you’ve ever seen crumbly or grated white cheese on pasta or salad in Italy, chances are it was ricotta salata—a salted, aged version of ricotta cheese that’s firm, savory, and super versatile.
Unlike soft, fresh ricotta, ricotta salata is pressed, salted, and aged for weeks, creating a cheese that can be sliced, grated, or crumbled. It’s a staple in southern Italy—especially in Sicily and Sardinia.
Although I have been living in Italy since 2012, I didn’t learn to appreciate ricotta salata until a recent trip to Sicily.
In this guide, you’ll learn everything you need to know about ricotta salata including:
- how it’s made
- how to pronounce ricotta salata
- how it compares to fresh ricotta
- how to use ricotta salata in Italian cooking
- where to find it while traveling in Italy
Jump to Section
What Is Ricotta Salata?
Ricotta salata is a firm, aged Italian cheese made by salting and drying fresh ricotta, traditionally made from sheep’s milk. The name literally means “salted ricotta” in Italian.
Unlike creamy ricotta, ricotta salata is:
- Firm and crumbly
- Mildly salty
- Perfect for grating, slicing, or crumbling
It has a clean, milky flavor with a slightly tangy, nutty finish—similar to Greek feta but less briny. In Sicilian cuisine, it’s a go-to topping for pasta, vegetables, and salads.
Shopping Tip: Look for ricotta salata at Italian markets, delis, or cheese counters. It often comes in small white wheels or wedges wrapped in paper.
How To Pronounce Ricotta Salata in Italian
Ricotta salata is pronounced ree-KOHT-tah sah-LAH-tah in Italian.
Listen to the pronunciation of ricotta salata here:
How Ricotta Salata Is Made
Ricotta salata begins as fresh ricotta, which is made by reheating the whey leftover from making other types of sheep’s milk cheeses. The whey is heated until soft curds form and then drained in baskets.
Next, the fresh curds are pressed into molds to remove moisture, salted by hand and then aged for at least 30 days but often longer. This aging process removes excess moisture, firms up the texture, and intensifies the flavor.
Ricotta Salata vs. Ricotta: What’s the Difference?
Although ricotta and ricotta salata share the same base ingredient, they differ significantly in texture, flavor, and culinary use.
| Fresh Ricotta | Ricotta Salata |
| Soft, creamy, spreadable | Firm, crumbly, and sliceable |
| Mild, sweet, milky flavor | Mildly salty, tangy, nutty |
| Made to be eaten fresh | Salted and aged for 30+ days |
| Used in pasta fillings, desserts, or spooned on toast | Used grated over pasta, salads, vegetables |
How To Use Ricotta Salata in Italian Cooking
One of the best things about ricotta salata is its versatility in the kitchen. Here’s how Italians typically use this cheese:
- Grated over pasta – Especially in pasta alla Norma, a Sicilian classic with eggplant and tomato sauce but I find it goes well even with a no-fuss tomato sauce.
- Crumpled into salads – Adds a creamy, salty bite similar to feta
- Sliced onto crostini – Delicious with grilled zucchini or sun-dried tomatoes
- Sprinkled over roasted vegetables – such as eggplant, peppers and eggplant
- Paired with fruit – Try it with fresh figs or pears
Where To Find Ricotta Salata in Italy
If you’re traveling in Italy, you’ll most likely find ricotta salata in Sicily, where it’s a staple cheese sold at:
- Open-air food markets
- Salumerie (Italian deli counters)
- Local cheese shops
- Supermarkets
Ask for ricotta salata stagionata if you want a more aged, crumbly version, or look for artisanal producers in the countryside to get the most authentic varieties
Travel Tip: Ricotta salata is easy to pack and makes a fantastic food souvenir or gift as long as you bring it home vacuum-sealed. Be sure to check with your countries most up to date customs.
Check out all of my guides to Italian cheeses:
Italian Cheese – All You Need To Know Before Coming to Italy
Mozzarella Types and Shapes + a Mozzarella Imposter
What is Asiago?
What is Burrata?
What is Caprino?
What is Mozzarella di Bufala (Buffalo Mozzarella)?
What is Ricotta Salata?
What is Robiola?
What is Scamorza?
A Guide to Pecorino di Pienza
How to Pronounce Parmigiano
Is Mozzarella Pasteurized In Italy?
Is Ricotta Pasteurized In Italy?
