Ricotta is Right

This beautiful plate of “pasta alla Norma” was my dinner back at the beginning of June in Bagheria, Sicily my grandmother’s hometown. It is the classic Sicilian pasta dish, made with maccheroni (in this case rigatoni) with a light tomato sauce, sautéed (or fried) eggplant, grated salted ricotta, and if available, fresh basil. Please take…

Let’s Talk Cheese: Part 8

So, my tips when visiting the caseificio/cheese maker/dairy farm is to arrive early (8:30? You’ll have to ask their schedule.) to watch the process. But most importantly, to taste the tuma and ricotta right off of the draining table, when it’s still warm. Go hungry, and bring with you a few rolls of freshly baked,…

Baskets for Heaven 

Sheep herding and cheese making has been part of life in Sicily for centuries. The baskets pictured were used for making, molding, and aging sheep milk cheeses such as pecorino, primo sale, and ricotta before modern health codes required plastic imitations to be adopted.