Hyblean ricotta

The Hyblean ricotta is a dairy product derived from the whey produced in Libero consorzio comunale di Ragusa[2] and is recognized as PAT from 2000.[1]

Hyblean ricotta
Country of origin	Italy
Region, town	Libero consorzio comunale di Ragusa
Region	Sicily
Source of milk	Cow
Pasteurized	Yes
Fat content	8%
Certification	Italy: PAT from 2000[1]

Milk

The milk used to produce the classic ricotta iblea is that of the wild and autochthonous breed Modicana, producer of milk PDO, bred in the wild mainly on the highlands between Modica and Ragusa[3] in the pastures enclosed in the classic dry stone walls characteristic of the area.[4] Iblea ricotta can also be produced with mixed milk, that is, deriving from various breeds, with the addition of whole and raw milk up to 10%.[5]Ragusan milk has unique characteristics, it contains hints of spontaneous Hyblaean Mountains vegetation such as fresh mushrooms, orange, freshly cut grass and above all floral traces typical of the area, such as calendula, anthemis, malva silvestris, geranium, jasmine.[6]

Preparation

The preparation procedure takes place according to the traditional Ragusan method, different from other processes.[7]

Consumption of hot ricotta

For the consumption of freshly made ricotta, in the various farms scattered throughout the territory, typical terracotta cups are used which have a mixed shape between a soup plate and a bowl, usually it is accompanied with homemade bread.[7]

Use in the pastry shop

Contrary to the pastry tradition of most of Sicily, which uses sheep ricotta, Hyblean ricotta is traditionally used in the local pastry and in some areas of the Syracusan. Among the sweets generally considered among the best on the island, there are also those based on ricotta iblea.[8][9]

References

1. Gazzetta Ufficiale (August 21, 2000). "Elenco nazionale dei prodotti agroalimentari tradizionali" (pdf) (in Italian).
2. firriando.it. "La Ricotta iblea" (in Italian).
3. blusicilia.it. "Tipico siciliano: Formaggi" (in Italian).
4. siciliaincucina.altervista.org. "Vacca Modicana" (in Italian).
5. onaf.it (March 3, 2020). "Ricotta iblea" (in Italian).
6. ciboitaliano.com. "RAGUSANO" (in Italian).
7. discoverymontalbano.com. "RICOTTA IBLEA" (in Italian).
8. scattidigusto.it (July 22, 2014). "30 cannoli siciliani perfetti per un tentativo di classifica definitiva" (in Italian).
9. tasteatlas.com. "Top 21 Cannoli in the world".