La ricotta cheese, from Latin re-cocta, is appreciated throughout Italy and beyond for its delicate flavour and adaptability in countless recipes, yet its cultural and nutritional value runs much deeper. This article offers a comprehensive exploration of ricotta’s role in Italy’s food heritage and sustainable dairy practices.
As a model of The circular economy e dairy upcycling (Dongo, 2024), ricotta exemplifies the transformation of whey – once considered waste – into a precious food. Rooted in practice of the ancient Romans and today supported by scientific evidence, its production reflects centuries of ingenuity.
The analysis highlights the legal distinctions which separate ricotta from cheese according to EU, national and international standards, shows the diversity of local varieties, traces its technological evolution from rustic cauldrons to modern innovation, and outlines its documented nutritional and health benefits. Drawing on academic research and a structured vision, this in-depth study reveals ricotta as a cornerstone of sustainability and culinary tradition in Italy.
Ricotta: history and legends
Le origins of ricotta date back to ancient times, with archaeological evidence suggesting that similar dairy products were being produced as early as theBronze Age (Mucchetti & Neviani, 2022). Romans documented techniques for extracting additional nutrients from the siero – the liquid remaining after cheese production – demonstrating an early understanding of sustainable food practices.
Secondo historical documents, shepherds in central and southern Italy developed ricotta as a practical way to extract the most value from their milk (Zannoni & Nanni, 2021). The process allowed farmers to produce a additional food source from whey – an ingredient that would otherwise have been used as animal feed – thus maintaining the natural balance of their subsistence economy after cheese production. This ingenious reuse reflects the resourcefulness which has characterized rural life in Italy for centuries.
Misc legends surround the creation of ricotta:
a folk tale attributes its discovery to a shepherd who kept the whey in a container near the fire. The heat caused the residual proteins to coagulate, creating the first ricotta;
Another legend claims that ricotta was divine inspiration, a gift from the gods to help shepherds sustain themselves during the harsh winters when food was scarce;
perhaps the most touching story concerns a humble shepherd who accidentally left some whey in a hot copper cauldron. Upon his return, he discovered that the transformed liquid had become a delicate edible substance – thus ricotta was born for serendipity, embodying the Italian tradition of transforming simple ingredients into culinary treasures (Slow Food Foundation for Biodiversity, nd).
The legal classification of ricotta: between dairy product and whey cheese
A crucial distinction separates ricotta from cheese in legal terms: ricotta is not classified as cheese under European Union regulations. According to the Regulation of the Common Market Organisation (CMO), real cheese must contain rennet, an enzyme complex used to coagulate milk proteins (Regulation (EU) No 1308/2013). Ricotta, however, undergoes a productive process completely different.
In Italy the legislation classifies ricotta as a ‘dairy product’, which translates to ‘dairy products’ rather than cheese specifically. The legal definition emphasizes that ricotta results from thermal coagulation of the proteins present in whey, with or without the addition of milk, cream or salt. This distinction is not merely semantic but reflects fundamental differences in the production methods and in the characteristics of the final product.
It is interesting to note that, at the international level, the Commission of Codex Alimentarius takes a different approach, classifying ricotta under its Standard for Whey Cheeses (Codex Stan 284-1971). This standard specifically covers products obtained through ‘the coagulation of serum by heat with or without the addition of acid’, which precisely describes the production process of ricotta (World Health Organization & Food and Agriculture Organization, 2022). This creates a curious regulatory dichotomy in which ricotta is not considered cheese in Italy and within the EU but is recognized as whey cheese in international food standards.
Italian Ricotta and its Regional Varieties
While ricotta is produced throughout Italy, several regions have developed distinctive varieties that reflect local traditions and available resources (Mangione et al., 2023):
la Sicilia, the leading region in Italy for ricotta production volume, is home to the renowned Sicilian Ricotta, often made with sheep’s milk – but also with cow’s milk, in the province of Ragusa – and sometimes smoked. The island’s ricotta is essential in iconic dishes such as cannoli and cassata (Mangione et al., 2023);
il Lazio offers the Ricotta Romana DOP (Protected Designation of Origin), a variety of sheep’s milk produced according to strict traditional methods. This ricotta is prominently featured in local pasta dishes and desserts;
la Sardinia contributes with the Sardinian Ricotta, which can be fresh or aged and is traditionally made with sheep’s milk. The aged version becomes firm enough to be grated over pasta or served as an appetizer;
la Campania produces the Buffalo Ricotta from Campania DOP, obtained from buffalo whey. This luxurious variety offers a particularly rich flavor profile and a creamy texture (Manca et al., 2023);
la Lombardia – the main Italian region producing cow’s milk – and the Piemonte they typically produce ricotta from cow’s milk, reflecting the dairy traditions of northern Italy, where cattle farming predominates;
la Basilicata , Calabria have strong traditions of ricotta production, often characterised by distinctive smoking techniques which extend shelf life and add complexity to flavor.
Every regional variation brings unique features influenced by local climate, animal breeds, traditional production methods and culinary applications, creating a mosaic of ricotta expressions across the Italian peninsula (Zannoni & Nanni, 2021).
Production methods: from tradition to innovation
The production of ricotta exemplifies the beauty synthesis between ancient wisdom and modern technology, with methods ranging from artisanal approaches used for centuries to cutting-edge industrial processes (Mucchetti & Neviani, 2022).
Traditional production
Il traditional method begins with fresh whey, typically collected after cheese production. This whey is heated to around 80-90 °C, causing the residual proteins, mainly albumin and globulin, to coagulate. The heat treatment also ensures the Microbiological safetyArtisanal producers often add a small amount of salt and sometimes a touch of acidity through lemon juice or vinegar to improve coagulation (Mangione et al., 2023).
In many traditional contexts, ricotta is produced in copper cauldrons over wood fires, imparting subtle flavor notes that are impossible to replicate through industrial methods. Once the proteins form light coagula floating on the surface, they are delicately collected in perforated baskets known as ‘small baskets’ or ‘fiscelle.’ Traditionally made from woven reeds, these baskets are now often made of plastic and allow any remaining liquid to drain, giving ricotta its characteristic shape (Slow Food Foundation for Biodiversity, n.d.).
Modern innovations
La contemporary industrial production maintains the basic principles while incorporating technological advances for consistency and scale. Modern plants use precise temperature controls, standardized acidification methods, and mechanized separation techniques (Manca et al., 2023).
Some innovations include:
systems of ultrafiltration which concentrate the proteins before heat treatment;
automated monitoring acidity levels and protein content;
continuous production systems that increase efficiency;
advanced packaging technologies which extend the shelf life;
production of lactose-free milk ricotta, which responds to the growing consumer demand for lactose-free dairy alternatives while preserving the distinctive characteristics of ricotta (Buccioni et al., 2022).
Many manufacturers now add specific bacterial cultures to improve flavor development or functional properties. Some facilities employ vacuum evaporation to concentrate the whey prior to heating, increasing yield and texture (Salvatore et al., 2014).
Despite these technological advances, the fundamental process remains true to its ancient origins, demonstrating how traditional wisdom can coexist harmoniously with innovation.
Focus on ricottas made from different types of milk
Il type of milk used in the original cheesemaking process significantly influences the characteristics of ricotta, creating distinct varieties each with unique qualities (Mangione et al., 2023), as described below.
Cow’s milk ricotta (cow’s milk ricotta)
Il most common type, ricotta made from cow’s milk, offers a delicate, slightly sweet flavour with a smooth texture. It contains approximately 10-15% fat and has a bright white colour. This versatile ricotta It works exceptionally well in both sweet and savory applications, from cannoli fillings to lasagna layers: it is produced throughout Italy but especially in the northern regions where cattle farming predominates (Manca et al., 2023).
Buffalo milk ricotta (buffalo ricotta)
Produced mainly in Campania, the buffalo milk ricotta boasts a higher fat content (14-20%) which creates an extraordinarily creamy texture and rich flavor profile. The distinctive taste brings subtle spicy notes balanced by natural sweetness. The Buffalo Ricotta from Campania DOP must adhere to strict production guidelines to maintain its protected status. This premium variety pairs beautifully with fresh fruit and honey or enhances pasta fillings with its luxurious texture (Manca et al., 2023).
Sheep’s milk ricotta (sheep’s milk ricotta)
Municipality in central and southern Italy, the sheep’s milk ricotta offers a more pronounced flavor with distinctive herbal notes and a slightly grainy texture. It contains about 12-25% fat and works beautifully in traditional pasta dishes and desserts. The Ricotta Romana DOP exemplifies this variety, with strict production requirements that include the use of milk from specific sheep breeds that graze on designated areas in the Lazio region (Mangione et al., 2023).
Goat’s milk ricotta (goat’s ricotta)
Less common but growing in popularity, the goat’s milk ricotta features a distinctive spicy profile with an exceptionally light texture. With a fat content typically ranging from 8-15%, it offers an excellent option for those seeking alternative dairy sources. This variety pairs exceptionally well with honey, herbs and aromatic spices. Production is concentrated in mountain regions where goat farming traditions remain strong (Pizzillo et al., 2005). Extraordinary, in every sense.
Mixed milk ricotta (mixed ricotta)
Some manufacturers create mixed ricotta combining different types of milk, balancing their characteristics to achieve specific flavor profiles and functional properties. These mixed varieties often reflect local traditions where different species of livestock are raised together, resulting in distinctive regional specialties that highlight the terroir of specific Italian locations (Zannoni & Nanni, 2021).
Sustainable production
Ricotta stands as powerful symbol of circular economy principles in food production. Unlike conventional dairy products that require dedicated milk supplies, ricotta ingeniously transform a by-product – whey – into a valuable nutritional resource. This practice dates back long before sustainability became a contemporary concern (Manca et al., 2023).
Environmental benefits
THEenvironmental impact of ricotta production deserves recognition for:
maximization of resources. By extracting additional nutrients from the whey, the production of ricotta improves the efficiency of each litre of milk processed of approximately 10-15% (Manca et al., 2023);
waste reduction. Converting whey into ricotta prevents this nutrient-rich liquid from becoming an environmental burden. Whey can be problematic if released into waterways because of its high biological oxygen demand;
energy efficiency. Modern ricotta production often incorporates heat recovery systems, using thermal energy from cheese production to start the ricotta production process (Salvatore et al., 2014);
water conservationIntegrated production systems reuse water across multiple production stages, minimizing the consumption of this precious resource.
Economic sustainability
The transformation of whey into ricotta – like many other circular economy practices (Dongo & Pietrollini, 2023) – creates additional income streams for dairy producers, improving economic sustainability:
i small farmers and artisanal producers can increase profitability without requiring additional raw materials;
le local economies benefit from additional food production and value creation within existing production chains;
la traditional knowledge maintains cultural relevance through economically sustainable practices.
Future directions
Innovative approaches continue to improve the sustainability profile of ricotta:
advanced filtration technologies now extract even more proteins from the whey, further improving resource efficiency within closed-loop systems (Salvatore et al., 2014);
Research into optimised production methods aims to reduce the energy consumption maintaining the traditional qualitative characteristics (Manca et al., 2023).
As consumers increasingly prioritize sustainability in their food choices, intrinsic environmental benefits ricotta perfectly positions it as a model of responsible dairy production: a delicious example of how traditional wisdom often embodies modern environmental principles.
Nutritional and health properties
Ricotta offers a impressive nutritional profile which contributes to its reputation as a healthy dairy option. Its various composition slightly depending on the source of the milk, but all varieties provide significant nutritional benefits (Mangione et al., 2023).
Macronutrient Profile
A standard 100g serving of cow’s milk ricotta typically contains:
Calories: 150-200 kcal;
protein: 11-14g of high quality complete protein containing all essential amino acids,
fats: 10-15g, with a balanced ratio of saturated and unsaturated fats;
carbohydrates: 3-5g, mainly lactose
The ricottas of buffalo and sheep generally contain higher levels of both protein and fat, while the varieties of goat often provide slightly less fat with a comparable protein content (Pizzillo et al., 2005).
Micronutrients
Ricotta provides a extraordinary array of essential micronutrients:
Calcium. Approximately 200-300mg per 100g, supporting bone health and muscle function;
Phosphorus. Works synergistically with calcium for skeletal development;
riboflavin (B2). Essential for energy metabolism and cellular function;
Vitamin A. Supports vision, immune function and skin health;
Zinc. Important for immune response and wound healing;
selenium. A powerful antioxidant that helps protect cells from damage.
Health benefits
Scientific research identified several evidence-based health benefits associated with cottage cheese consumption:
muscle maintenance. The high-quality protein content in ricotta, particularly rich in branched-chain amino acids, supports muscle protein synthesis, which is beneficial for athletes and older adults concerned about maintaining muscle mass (Manca et al., 2023);
bone health support. The combination of bioavailable calcium, phosphorus and protein contributes to the maintenance of optimal bone density. Research by Manca et al. (2023) has shown that regular consumption of dairy products such as ricotta is associated with improved bone mineral density in adults;
compatibility with the digestive system. The manufacturing process naturally reduces lactose levels compared to milk, making ricotta potentially more digestible for some people with mild lactose sensitivity (Mangione et al., 2023).
For the general population and individuals with specific dietary requirements, ricotta offers advantages over many cheeses, such as a lower sodium content and a variety of options low fat. Additionally, the whey proteins in cottage cheese provide a complete amino acid profile, supporting various physiological functions (Mangione et al., 2023).
Culinary uses
La versatility in the kitchen Ricotta cheese is legendary, ranging from sweet to savory applications across numerous culinary traditions. Its delicate flavor provides an ideal canvas for both simple and complex dishes (Zannoni & Nanni, 2021).
Traditional Italian Applications
In Italian cuisine, ricotta appears in countless dishes loved:
stuffed pasta. Essential for fillings of ravioli, tortellini and cannelloni, often combined with spinach, herbs and other cheeses;
baked pasta. Key ingredient in lasagna and baked pasta, contributing a creamy texture between layers;
desserts. Star component in cannoli, cassata, cheesecake and Neapolitan pastiera (Mangione et al., 2023);
pani. Present in stuffed focaccia and in Easter bread traditions in various regions.
Contemporary culinary uses
– innovators of the Italian culinary tradition have significantly expanded the applications of ricotta:
breakfast apps. Spread on toast with honey and fruit, incorporated into pancakes and waffles, or used in egg dishes;
salads. Add drops to fresh vegetable arrangements for a creamy contrast;
dips and spreadable sauces. Mixed with herbs, olive oil and appetizer seasonings,
pizzas and focaccias. Used as a spreadable base or finishing touch, particularly popular in white pizzas (Mangione et al., 2023).
Cooking techniques
Ricotta lends itself gracefully to a variety of cooking techniques:
la baking transforms it into baked ricotta, with a delicate golden crust and a tender, moist interior;
il mounting enhances its lightness, creating magnificently airy textures.
Advice for buyers
Whether you are a cooking enthusiast or a professional buyer, choosing high quality ricotta requires careful consideration of several essential factors, outlined below.
For cooking enthusiasts
Freshness indicators: A premium ricotta should have a bright, white color and a clean, milky aroma. The texture should be moist but not watery, with visible curds that retain their structure when disturbed (Mucchetti & Neviani, 2022).
Packaging Considerations: Look for containers that protect the produce from exposure to light and provide an adequate balance of humidity. Traditional conical perforated baskets indicate artisanal production methods.
Conservation Guide: Fresh ricotta typically maintains optimal quality for 5-7 days if refrigerated between 2-4°C. Always check the production date rather than relying solely on the expiration date (Mangione et al., 2023).
Seasonal variations: Like many dairy products, ricotta can show subtle seasonal differences that reflect changes in animal nutrition. Spring and early summer often produce the most aromatic varieties due to access to fresh pastures (Mangione et al., 2023, Mangione et al., 2023).
For professional buyers
Supply Chain Considerations: Working with specialists who maintain proper cold chain management during distribution ensures product integrity.
Volume and consistency requirements: Establish clear specifications with suppliers regarding consistency, moisture content and acidity levels suitable for your intended applications.
Quality certifications: In addition to mandatory health certifications, look for PDO/PGI designations for protected varieties and organic certifications when prioritizing sustainable production.
Supplier Relations: Developing direct relationships with specialized manufacturers or importers provides a deeper understanding of production methods and quality control measures.
Selection of organic options
La organic ricotta offers several advantages to consider:
production requires organic feed free from synthetic pesticides and GMOs;
prohibits the routine use of antibiotics in livestock;
often corresponds to higher standards of animal welfare (Dongo, 2025);
generally involves more traditional production methods (Manca et al., 2023).
The team GIFT (Great Italian Food Trade) provides valuable experience for international buyers looking for reliable ricotta suppliers. Their specialized knowledge helps navigate the complex panorama of Italian producers, ensuring authentic products that meet specific quality requirements while supporting sustainable production practices. Their network spans across Italy’s diverse regions, connecting buyers with producers who maintain traditional methods while meeting modern commercial standards.
Conclusions
Ricotta cheese exemplifies how the traditional wisdom perfectly aligns with contemporary values. This extraordinary dairy product embodies sustainability through its ingenious reuse of whey, transforming what could be a waste into a nutritious and versatile food that has sustained Italian culinary traditions for centuries (Manca et al., 2023).
From hers humble beginnings among shepherds to its current global popularity, ricotta demonstrates the enduring appeal of simple, wholesome foods created through thoughtful processes. Its production represents a perfect cycle of resource use, where nothing is wasted and maximum value is extracted from precious raw materials (Manca et al., 2023).
La diversity of ricotta varieties expressed in the regions of Italy shows how local adaptations create unique expressions of common principles: each type reflects specific geographic conditions, animal breeds, and cultural preferences that have evolved over generations. This regional diversity creates a rich tapestry of options for culinary applications that range from sweet to savory, from rustic to refined (Mangione et al., 2023).
As consumers increasingly seek foods that align With an environmental conscience, ricotta stands as an inspiring example of intrinsic sustainability. Its production process embodies the principles of circular economy that modern food systems strive to achieve.
Il growing interest in healthy foods has positioned ricotta favorably in contemporary diets due to its high protein content, bioavailable calcium, and relatively low fat content compared to many cheeses. Consumer awareness of the nutritional benefits of ricotta has contributed to its growing popularity beyond traditional Italian cuisine (Buccioni et al., 2022).
May it be enjoyed in Italy in classic traditional preparations, such as cannoli and lasagna, or incorporated into contemporary culinary innovations, ricotta continues to delight palates by carrying forward ancient wisdom about ingenious food production. In this modest dairy product, we find a perfect marriage of sustainability, nutrition, and pleasure, a truly timeless contribution to world cuisine (Zannoni & Nanni, 2021).
Dario Dongo
Cover image courtesy of GIFT (Great Italian Food Trade). Organic sheep ricotta, Giacomo Ficco farm, Scandriglia (Rieti). Photo by Dario Dongo
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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE – GIFT – Food Times) and Égalité.