[1] This spumoni ice cream cake recipe inspired us to make our easy loaf cake version (photo © The Nibble).

[2] Our Spumoni Baked Alaska hack. The recipe follows (photo © The Nibble).

[3] Spumoni for four. You can purchase it here (photo © Lezza).

[4] Make an easy meringue with liquid egg whites (photo © The Nibble).  

August 21st is a special day for us: National Spumoni Day.

Growing up, we couldn’t wait to go to our local Italian restaurant with our parents. It wasn’t for the Italian food: Mom was a great cook and made the Italian-American repertoire as fine as any restaurant (no one has ever topped her lasagna).

But at the restaurant, we couldn’t wait to get through the meal to order dessert: spumoni!

To a child, this Neapolitan specialty, with layers of three different colored and flavored ice creams—chocolate, pistachio, and cherry—was the best dessert ever‡.

Sure, we had plenty of ice cream, sundaes, and that American invention, Neapolitan ice cream bricks, three layers, chocolate, vanilla, and strawberry. (These seem to have disappeared as standalone bricks, but can now be found in ice cream sandwiches.)

But that restaurant’s spumoni contained maraschino cherries, pistachios, and chocolate chips.

Then one sad day it happened: The restaurant closed. That spumoni was no more, and any spumoni we encountered elsewhere was commercial fare, purchased by restaurants from a supplier. Meh.

Years later, we found a recipe for Spumoni Baked Alaska—an exciting concept, but the recipe was labor-intense.

So we created this hack with store-bought ingredients, and it’s been one of our signature special occasion desserts ever since.

Below:

> Spumoni Baked Alaska recipe: the easy hack.

> How to brown the meringue if you don’t have a kitchen torch.

> More uses for a kitchen torch.

Elsewhere on The Nibble:

> The different types of ice cream: a photo glossary.

> The history of spumoni.

> The history of the ice cream cake.

> The history of ice cream.

> The year’s 50+ ice cream and frozen dessert holidays.
 

[5] A kitchen torch is relatively inexpensive, and has numerous uses beyond browning meringue. See them below (photo © The Nibble).

 
 
RECIPE: EASY SPUMONI BAKED ALASKA

We use an uncooked French meringue—our quick meringue—made with pasteurized liquid egg whites. There’s no saucepan, thermometer, or heating over the stove.

You can use whatever three flavors of ice cream you like. We chose the three flavors most often found in classic Italian spumoni.

If you can’t find either cherry or cherry vanilla ice cream—or if you prefer to do it—stir chopped brandied cherries into regular vanilla ice cream (regular maraschino cherries if children will be sharing). You can buy them or make them.

The ice cream cake needs to be frozen overnight. It can be prepared several days in advance.

Ingredients

 
For The Meringue

Soften the ice cream on the countertop for 10-15 minutes. Note that you will not use the entire pints

1. LINE an 8 x 4 inch, 8½ x 4½ inch, or 9 x 5-inch loaf pan pan with plastic wrap, leaving enough overhang to form handles to lift out the frozen dessert.

2. SLICE the pound cake into 1-inch-thick slices. Arrange enough slices in the bottom of the loaf pan to create a snug, even cake base. Trim pieces as needed to fit.

3. ADD the bottom layer of ice cream. We typically start with chocolate on the bottom, pistachio in the middle, and cherry on top, but the order is up to you. Smooth with a spatula. Freeze until firm, about 10 to 15 minutes.

4. REPEAT with the middle layer of ice cream. Freeze until firm.

5. REPEAT with the top layer of ice cream. Cover with plastic wrap and freeze overnight. When ready to serve, proceed with the meringue.

6. MAKE the meringue. Beat the egg whites and cream of tartar until foamy. Continue beating until soft peaks form. Gradually add the sugar, a tablespoon at a time. Beat until the meringue is thick, glossy, and holds stiff peaks.

7. SPREAD the meringue completely over the frozen ice cream cake, sealing it all the way to the base so that no ice cream is exposed.

8. BROWN the meringue quickly with a kitchen torch. Immediately bring your dessert to the table.
 
 
BROWNING MERINGUE WITHOUT A KITCHEN TORCH

Whatever browning technique you use, we must reiterate: the ice cream cake must be completely frozen and 100% covered in meringue.

The Broiler Technique

A torch gives you the most control over browning, but the broiler is the second-best option. It’s faster than the oven.

Use a shallow metal pan or baking sheet that is safe for both freezer and broiler. Do not place a frozen glass or ceramic dish directly under the broiler unless its manufacturer specifically states that it is safe for that use.

 
The Oven Technique

At 500°F, the oven gives more even overall browning; under the broiler, browning generally takes only 30 seconds to 2 minutes.

As with the broiler technique, use a shallow metal pan or baking sheet that is safe for the freezer-to-oven temperature change.

 
 
MORE USES FOR A KITCHEN TORCH

Beyond crème brûlée and meringue-topped pies, a kitchen torch comes in handy for:

 
Treat yourself to a kitchen torch!

________________
 
*Working with pasteurized egg whites: Use a product labeled pasteurized and suitable for whipping. Some products contain stabilizers or other ingredients that can make whipping more difficult.

The carton will typically give a serving size, such as 3 tablespoons (about 46 g) per serving, sometimes described as “the equivalent of one large egg white.” The carton will typically provide a serving size and may state an equivalent number of egg whites. For this recipe, use the carton amount equivalent to four large egg whites—commonly about ½ cup— but follow the package’s conversion if it differs.

†If you don’t have superfine sugar, pulse regular sugar in a spice mill to a fine consistency.

‡Spumoni is not invariably made from three flavors of ice cream or specific flavors. Traditional and regional versions vary and often include candied fruit and nuts.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]> https://blog.thenibble.com/2026/08/20/fun-with-bacon-for-national-bacon-lovers-day/ Thu, 20 Aug 2026 19:38:46 +0000 https://blog.thenibble.com/?p=160950
Continue reading "Fun With Bacon For National Bacon Lovers Day" →]]>  
August 20th is National Bacon Lovers Day, one of 11 annual bacon holidays and a nudge for us to round up some of our favorite bacon recipes.

Did you know that you can make bacon jam from bacon drippings? It’s not the same texture as turning chopped bacon into jam, but it delivers the aroma and flavor with no extra expense. The recipe link is below.

Below:

> Breakfast recipes.

> Appetizers and condiments.

> Salads, sides, and soups.

> Main courses.

> Desserts, snacks, and sweets.

> Drinks.

Elsewhere on The Nibble:

> The different types of bacon: a photo glossary.
 
> The history of bacon.

> The year’s 11 bacon holidays.
 
 
50+ FUN RECIPES WITH BACON
  
Breakfast

 

[7] Bacon jam is delicious on biscuits or toast. We haven’t yet tried it on a bagel and cream cheese (photo © Smithfield).
 
 
Appetizers & Condiments

 
 
Salads, Sides, & Soups

 
 
Mains

 
 
Desserts, Snacks & Sweets

 
 
Drinks

[1] BLT pancakes are sophisticated enough for lunch or “brinner.” Here’s the recipe (photo © Wisconsin Cheese).

[2] What’s better than cheese fries? Bacon cheese fries! Here’s the recipe (photo © Idaho Potato Commission).

[3] Celebrate July 4th with a bacon flag pizza. Here’s the recipe (photo © The Nibble).

[4] Beef and bacon hash is an elevated alternative to corned beef hash. Here’s the recipe (photo © Lodge Cast Iron).

[5] Bourbon-roasted oysters are a cousin to Oysters Rockefeller (which adds spinach and removes the Bourbon). Here’s the recipe (photo © James Antrim | iStock Photo).

[6] Brussels spouts with bacon jam might turn ambivalent Brussels sprouts eaters into fans. Here’s the recipe (photo © Pampered Chef).  

[8] Candied sriracha bacon bites are a sweet-and-salty treat with cocktails, wine, or beer. Here’s the recipe (photo © Time Home Entertainment).
 
_______________

*Brinner is a playful slang term for eating breakfast foods for dinner, a portmanteau of “breakfast” and “dinner.” A portmanteau is a linguistic and morphological term, where parts of both original words are blended together to create a brand-new meaning. (Morphology, a.k.a. lexicography, is the scientific study of how words are built and structured in a language.)
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]> https://blog.thenibble.com/2026/08/04/vermentino-a-crisp-white-wine-for-summer-year-round/ Wed, 05 Aug 2026 02:02:10 +0000 https://blog.thenibble.com/?p=160132
Continue reading "Vermentino, A Crisp White Wine For Summer & Year-Round" →]]>

[1] A California Vermentino from Rodney Strong Vineyards served with chilled cucumber soup (photo © California Wine Institute).

[2] A Tuscan Vermentino with oysters or any shellfish (photo © The Nibble).

[3] Surrau “Limizzani” Vermentino di Gallura DOCG is a classic, with vibrant citrus, sea salt minerality†, and white flower aromas. From the top growing area in the top Vermentino-producing region, Sardinia, it typically costs around $17 to $20 per bottle (photo © Vintage 38).

[4] Vermentino is a good “sandwich wine” for cheese, veggie, poultry, tuna, and other lighter fillings. It’s shown here with our mozzarella-raspberry-basil grilled cheese recipe. The saltiness† of the wine balances the mozzarella, while the herbal notes sing with the fresh basil (photo © The Nibble).

[5] One of America’s finest Vermentinos is made at Barboursville Vineyards in Virginia, just north of Charlottesville. The shellfish pairing is spot-on (photo © Barboursville Vineyards).

[6] Artichokes are famously difficult to pair with wine, as are asparagus. Vermentino is one that works (photo © Nati | Pexels).

[7] Miraval, a highly-regarded rosé from Southern France that’s co-owned by actor Brad Pitt, includes Vermentino in its blend. In France, the grape is called Rolle (photo © Miraval).

[8] Asparagus, which like artichokes is difficult to pair with wine, also enjoys being matched with Vermentino. In this recipe, pesto and goat cheese, two other Vermentino-friendly flavors, round out the dish. Here’s the recipe (photo © California Wine Institute).  

August 4th is National White Wine Day, and we’ve got one that’s possibly new to you: Vermentino.

Vermentino is an Italian white grape that creates light-bodied, aromatic, citrusy wines known for their thirst-quenching acidity.

The grapes are primarily grown in Mediterranean coastal regions, and are famously “salty†” due to the sea breezes that waft over the vineyards.

Vermentino is so little-known in the U.S. that we didn’t even include it on our list of 22 white wines to try.

According to California’s 2020 Grape Acreage Report, there are only 123 acres of Vermentino planted in California, compared to a whopping 90,684 acres for Chardonnay, the most popular white wine grape.

Even in its homeland of Italy, Vermentino was long considered a simple, high-yield table wine consumed locally by fishermen.
 

[9] A Vermentino vineyard from Siddùra, an award winner from the finest region in Sardinia: Gallura DOCG (photo © Wine And Travel Italy).
 
A New Life For Vermentino

Starting in the 1980s, winemakers began experimenting with temperature-controlled fermentation and lees aging (leaving the wine on the yeast cells, or lees††).

This transformed Vermentino from a simple porch wine** into a sophisticated white that can compete with Sauvignon Blanc or Albariño.

And because consumers are always looking for new-to-them, affordable wines, Vermentino has recently become an “it” wine.

Bright, crisp, and full of personality, with flavors of lime, green apple and a hint of white peach, it’s approachable, food-friendly and perfect for everything from casual weeknight dinners to more festive fare.

If you’re a fan of Albariño, Sauvignon Blanc, Soave, or Australian Semillon, give Vermentino a try.

Below:

> What is Vermentino?

> Primary growing areas.

> California vs. European Vermentino.

> Aging potential.

> Food pairings with Vermentino.

> The history of Vermentino.

Elsewhere on The Nibble:

> What is Albarino?

> A brief history of wine.

> The year’s 22+ white wine holidays.

> 22 white wines you should know.

> The year’s 25 red wine holidays.
 
 
1. WHAT IS VERMENTINO?

Most Vermentino is made to be drunk young and fresh, emphasizing its notes of citrus, green apple, white flowers, herbas, acidity, and sometimes that famous, lightly saline finish.

Since quite a few vineyards are on the coast, the sea breezes confer a distinctive saline/mineral character—especially wines from Sardinia and Liguria.

This doesn’t mean the wine tastes salty. See the †footnote below for what salty/saline means in winespeak.
 

[10] Vermentino is made around the world. Here, Koerner Rolle (Australia), Marchesi Antinori Vermentino Bolgheri (Tuscany); Poggio al Tesoro, “Solosole” (Tuscany); Barboursville Vineyards Vermentino Reserve (Virginia USA); Yves Leccia, “E Croce” Patrimonio Blanc (Corsica, France); Argiolias, Costamolinio, (Sardinia). Read the reviews at Imbibe Magazine (photo via Imbibe).
 
 
2. Primary Growing Areas

While the principal producing country Italy, here are its compatriots in Vermentino, from largest to smallest production:

 
 
3. Californian Vs. European Vermentino

European and California Vermentino are made from the same grape, but they often express themselves quite differently because of climate, soils, and winemaking philosophy.

Some Europeans to seek out: Château Barbanau, L’Instant Blanc (Provence, France), Contini Tyrsos, Vermentino di Sardegna DOC (Sardinia), U San Muletto “Irrésistible Blanc” (Corsica, France), Vigne Surrau 2015 Branu, Vermentino di Gallura DOCG (Sardinia, Italy). Plus, from Down Under, Berton Vineyards, Metal Label Vermentino (Riverina, New South Wales, Australia).
 

[11] A quick comparison of flavor profiles based on the terroirs of Europe and California (Abacus chart).
 
 
4. Aging Potential

Everyday, unoaked Vermentino should be drink within 1–3 years of the vintage. Better producers make more concentrated wines that are often enjoyable for 3–5 years.

Premium, structured wines—especially some Vermentino di Gallura, late-harvested, lees-aged, or partially oak-aged bottlings—may develop well for 5–8 years, and occasionally longer.

With age, the wine generally loses some of its bright citrus and floral freshness. It may become softer and more rounded, with notes of honey, dried herbs, nuts, or preserved fruit.

But eventually, as with all wines, oxidation and declining acidity make it taste flat or dull. The exact window depends on the producer, vintage, alcohol and acidity, winemaking, closure, and storage conditions.

As with all wines, store the bottles in cool, dark place at a fairly constant temperature. Heat is much more damaging than simply keeping the bottle an extra year.

 

[12] A buffet for Vermentino. Top: plateau de fruits de mer, herb-roasted chicken. Bottom row: roasted branzino, linguine alla vongole (clam sauce), asparagus vinaigrette (photo © The Nibble).
 
4. FOOD PAIRINGS WITH VERMENTINO

Bright, zesty flavors make Vermentino a great choice for everything from casual weeknight dinners to fancier dinners to parties.

While the wine is light and refreshing for summer, its balance of fruit, acidity and subtle herbal notes makes it an ideal wine for exploring new pairings year-round.

Seafood & Poultry

 
Other Mains

 
Cheeses

 
Vegetables

 
Check out this recipe, created to pair with Vermentino:

 
Dessert

Pairing Vermentino with dessert is tricky because the wine is bone-dry. Served with something sugary, the wine will taste sour and thin. Here are some desserts that do work.

 
 
5. THE HISTORY OF VERMENTINO

Vermentino is a grape of uncertain origins. For a long time, it was believed that Vermentino originated in Aragon* in northeastern Spain, and traveled through Corsica and Sardinia to Italy.

However, following recent DNA testing, most ampelographers (grape historians) now believe it is likely indigenous to Italy, specifically the coastal regions of the Tyrrhenian Sea, the body of water that spans western coast of Italy eastward to and the islands of Corsica, Sardinia, and Sicily.

To add to the confusion, this genetic testing, in the late 20th century, proved that Vermentino and three other grapes are the same grape variety: Vermentino (Tuscany and Sardinia, Italy), Favorita (Piedmont, Italy), Pigato (Liguria, Italy), and Rolle (Provence and Languedoc, France—nobody knows why it’s called Rolle, an old Provençal word related to “round” and perhaps referring to the shape of the grapes).

These different regions developed their own names for it, and it wasn’t until DNA testing became available that the industry realized these four grapes were one and the same.
 
In The Beginning

Unlike grapes such as Chardonnay or Riesling, there isn’t a well-documented origin story for Vermentino. While it’s possible that Vermentino is older, we can document that it has been cultivated in Europe for at least 600–700 years.

Historians and grape geneticists have pieced together this timeline:

 
_________________
 
*Aragon is an autonomous community, Spain’s highest-level political and administrative division, comparable to a U.S. state or Canadian province.

**Porch wine is a casual term for light, crisp, and refreshing wines, chilled for relaxed, warm-weather sipping (e.g. on the porch). These easy-drinking wines are highly affordable, with bright fruit flavors.

†A “salty” or “saline” wine doesn’t suggesting it tastes like seawater. Rather, it’s a refined sensory experience that functions more like a seasoning than a primary flavor. It’s almost always a slight hint or a subtle sensation rather than the literal flavor of table salt. It’s often compared to the smell of a sea breeze. Similar to how a pinch of salt on a sliced tomato makes the tomato taste more like flavorful, the salinity in Vermentino heightens the perception of its citrus and herbal notes.

††Lees are the sedimentary deposits of dead yeast cells and grape particles left behind after fermentation. Winemakers often let wine age on their lees to enhance complexity, soften tannins, and add rich, creamy textures and toasted flavors like brioche or almond to the finished wine.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]> https://blog.thenibble.com/2026/08/03/fun-dehydrated-watermelon-recipe-for-snacking-garnishing/ Tue, 04 Aug 2026 03:12:59 +0000 https://blog.thenibble.com/?p=160606
Continue reading "Fun: Dehydrated Watermelon Recipe For Snacking & Garnishing" →]]>

August 3rd is National Watermelon Day, and we just made our first batch of dehydrated watermelon.

We don’t have a dehydrator; we just used our oven and two ingredients, watermelon and lime juice.

The result is sweet and chewy with a pleasant vegetal undertones, a bit crispy and chip-like at the edges, and a fruit leather-ish texture in the middle.

Below:

> Dehydrated watermelon recipe.
> Beyond snacking: savory and sweet ways to use dehydrated watermelon.
> 30+ more watermelon recipes for breakfast, lunch, dinner, dessert, drinks, plus non-alcoholic beverages.

Elsewhere on The Nibble:

> The history of watermelon.
> Watermelon nutrition.
> Watermelon tips: buying and storing.

RECIPE: DEHYDRATED WATERMELON

Thanks to Gelson’s, one of America’s great high-end supermarkets, for the recipe.

Ingredients For 8 Servings

• 1 mini seedless watermelon
• Juice of 1 lime
• Cooking spray
• Optional garnish: a light dusting of chili-lime seasoning or sugar

Preparation

1. PREHEAT the oven to 400°F. Place 3 wire racks onto 3 rimmed baking sheets. Spray each wire rack with cooking spray.
2. CUT the rind off the watermelon and slice the watermelon into ¼”-thick triangles. Place the slices on the wire racks, leaving ¼” between each slice. Drizzle the slices with lime juice.
3. BAKE for 5 to 5½ hours, or until the slices have dried out and are quite thin, like chips. Immediately remove the slices from the wire racks and place on a piece of parchment to cool.
4. EAT or store in an airtight container for up to 10 days.

While garnishing is not part of the original recipe, we had a jar of Tajín, tried it, liked it, and then tried another piece with a sprinkle of sugar. So you can appeal to the chile lovers as well as those with a sweet tooth.

13 MORE USES FOR DEHYDRATED WATERMELON

When you’re not snacking on whole pieces, cut them into curls, ribbons, shards, or small dice and use them in the following ways. The irregular leathery texture can look “premium.”

Sweet Uses

• Breakfast topping: Snip over oatmeal, granola, chia pudding, or smoothie bowls.
• Chocolate bark: Press pieces into dark or white chocolate with flaky salt or chile flakes.
• Cocktail garnish: Cut into strips for a skewer or float a small piece on a drink.
• Dessert garnish: Cut into shards or ribbons for cheesecake, fruit salad, ice cream, panna cotta, etc.
• Ice cream: Chop into small pieces and fold into chocolate or vanilla ice cream, coconut or lime sorbet.
• Pastry filling: Dice and layer into hand pies, rugelach, thumbprint cookies, or turnovers.
• Trail mix: Combine with roasted pistachios, cashews, coconut, cacao nibs, and dried berries.

Savory Uses

• Charcuterie board: Pair with any cured meats.
• Cheese board: Serve alongside fresh fruits with semisoft cheeses like Brie/Camembert, Cambozola, triple-crèmes, and Taleggio; or with salty, tangy cheeses like cotija, feta, goat cheese, halloumi, and queso fresco.
• Grain bowls: Add small chopped pieces to couscous, farro, or rice with herbs and toasted nuts.
• Salad: Slice thinly into a watermelon, feta, mint, and arugula salad.
• Salsa/relish: Dice with jalapeño, lime, cilantro, and red onion for a sweet-spicy salsa or relish.
• Sandwich/wrap: Use thin strips with fresh mozzarella and basil, prosciutto, or turkey.

[1] Dehydrated watermelon is a snap to make (photo © Gelson’s).

[2] We immediately crowd our ice cream with the dehydrated melon (photo © The Nibble).

[3] Use a mini seedless watermelon (photo © The Nibble).

[4] Drizzle with lime for a bit of tang (photo © The Nibble).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] No lettuce in this salad, just carrots, grapes, cheese, and herbs (photo © The Nibble).

[2] Once found only at farmers’ markets, rainbow carrots now appear at better food stores (photo © Artisan Restaurant).

[3] Buy seedless grapes; you’ll be cutting them in half for the recipe (photo © The Nibble).

[4] Garnishes for the salad include Italian parsley, toasted hazelnuts, mint, and ricotta salata (photo © The Nibble).

[5] There’s no need to buy white balsamic vinegar just for this recipe. Substitute white wine vinegar with honey or sugar, in a proportion of 1 tablespoon wine vinegar to 1/2 teaspoon honey or sugar (photo © The Nibble).

[6] Ground coriander seeds. Coriander is the dried seed of the cilantro herb. In the U.S., people call the green leaves and stems cilantro and the seeds coriander. In other parts of the world, the whole plant is simply called coriander (photo © Savory Spice Shop).

[7] Ricotta salata (photo © Good Eggs).  

Given the number of people we personally know who are avoiding lettuce right now, here’s a refreshing summer salad that has none of it, adding greens with accents of basil and mint.
 
It was created by the folks at the California Wine Institute to pair with two great summer wines, Sauvignon Blanc and Vermentino

Below:

> Carrot salad recipe.

> What is ricotta salata?

> How does ricotta salata differ from fresh ricotta?

> When to use ricotta salata.

> The history of ricotta salata.

Elsewhere on The Nibble:

> A brief history of carrots.

> The invention of baby carrots.

> Baby-cut carrots vs. true baby carrots: the longer story.

> Where do carrots get their color?

> The year’s 8 carrot holidays.

> 20+ yummy carrot recipes.

> 10+ delicious uses for carrot tops.

> The different types of cheese: a photo glossary.

> History of cheese.

> The year’s 30 cheese holidays.
 
 
1. RECIPE: CARROT SALAD WITH GRAPES, CORIANDER & RICOTTA SALATA

This salad puts it all on the plate: crunchy sweet carrots, sweet grapes that pop in your mouth, earthy coriander, and nutty, salty ricotta salata.

Vibrant, flavorful and refreshing, this lettuce-free salad is ready to pitch in when you’re not eating lettuce. It’s a perfect partner for everything from grilled salmon to roast chicken.

Enjoy with a chilled California white wine like Sauvignon Blanc or Vermentino.

Thanks to the California Wine Institute for this recipe idea.
 
Ingredients For 4 Servings

 
For The Dressing

 
For The Garnish

 
Preparation

1. COMBINE the carrots and grapes in a large bowl.

2. WHISK together in a small bowl the olive oil, vinegar, honey, shallot, mustard, coriander, salt, and pepper. Pour three-quarters of the dressing over carrot mixture and toss to coat.

3. ARRANGE the carrot mixture on a platter. Top with hazelnuts, parsley, mint, and ricotta salata. Spoon the remaining dressing over the salad and serve.
 
 
 
2. WHAT IS RICOTTA SALATA?

Ricotta salata (photos #1, #7, and #8) is an Italian sheep’s milk cheese: an aged, salted, and pressed version of the soft, creamy, fresh ricotta.

Think of it as feta’s milder, nuttier Italian cousin: salty and tangy, but less briny, with a snowy-white, crumbly texture.

While fresh ricotta is known for its high moisture and spreadable texture, ricotta salata—which translates literally to “salted ricotta”—is a firm, dry, and crumbly cheese often compared to a mild feta or a young Pecorino.

Unlike most cheeses, which are made from freshly-coagulated curds, ricotta—fresh or other form—is a “re-cooked” product made from the proteins left behind in the whey after other cheeses (like Pecorino Romano) are produced. This results in tiny curd particles†.

Ricotta means re-cooked. Re-cooking the leftover whey results in a second set of curds, which are then pressed into molds: rectangles, rounds, and truncated pyramids are most common.

Pressing removes almost all the moisture, which creates the dry, crumbly texture. The cheese is heavily salted and aged for a minimum of two to three months.

The result is a pearly white paste with a milky, slightly nutty, and noticeably salty (but not overly salty) flavor.
 
 
How Ricotta Salata Differs From Fresh Ricotta

The primary differences between ricotta salata and fresh ricotta lie in their texture, flavor, and culinary uses.

Texture

 
Flavor

 
Shelf Life

 
Usage

 
Here’s a comparison of the two types‡ of ricotta:
 

Ricotta salata is often described as a “finishing cheese” because its firm, dry, salty character makes it especially good shaved, grated, or crumbled over a finished dish—like Asiago, Grana Padano, and Parmigiano Reggiano. It delivers a bright, milky-salty accent.

Its classic role is as the cheese grated over Pasta alla Norma, Sicily’s famed tomato-and-eggplant pasta dish (photo #9, below).

Ricotta salata is typically used as a finishing touch for other tomato-based pastas, as well as for beans, grains, and roasted vegetables.

 

[9] Pasta alla Norma, named after the heroine of the Bellini opera: tomatoes, sautéed eggplant, and a garnish of ricotta salata (photo © The Nibble).
 
 
4. THE HISTORY OF RICOTTA SALATA

The history of ricotta salata is deeply rooted in the agricultural traditions of Southern Italy, particularly in Sicily and Sardinia.

In a traditional Italian farmstead, women made the primary cheeses for the family or for sale. They were left with a massive pot of leftover whey.

Since they were already managing the fire in the kitchen, they were the ones re-cooking (ri-cotta) the whey to extract the very last bits of nourishment.

But some of the highly perishable fresh ricotta they made daily needed to preserved. By pressing and salting the cheese, they transformed a product with a shelf life of just a few days into a hardened pantry staple that could last through the winter and be easily transported to market.

Farm wives stocked the larder with ricotta salata, to ensure that the bounty of the spring milking season could be used as a seasoning for pasta and soups six months later.

Ricotta salata became a foundational ingredient in Sicilian cuisine, most famously as the finishing touch on Pasta alla Norma (photo above), a classic dish featuring eggplant, tomatoes, and basil accompanying the pasta and ricotta salata.
 
________________

*Substitutes for ground coriander in this recipe: You want a substitute that mimics ground coriander’s unique citrusy and floral earthiness without being overpowering. A 1:1 ratio of cumin and lemon zest is often the closest way to replicate the specific earthy-citrus profile of ground coriander in a fresh salad. Otherwise, the best choices:

Caraway seeds, the best match for complexity. Caraway has those anise and citrus notes that mimic the “bright” side of coriander. It pairs exceptionally well with carrots and salty cheese. Crush them slightly to release the oils.

Ground cumin, the best match for earthiness. Cumin has a similar earthy depth but is much stronger and “warmer.” Because it can be aggressive, use about half the amount of cumin as you would coriander so it doesn’t overwhelm the delicate sweetness of the grapes and carrots.

Fennel seeds, the best match with the grapes. Ground fennel or crushed fennel seeds provide a sweet, licorice-like aroma that complements the grapes beautifully. Like cumin, it’s potent, so start with a smaller amount.

Lemon zest, the best for “fresh” flavor. Since ground coriander is famous for its citrusy “pop,” a bit of fresh lemon zest added to the dressing can replicate that brightness. It will keep the raw carrot and grape flavors vibrant.

Garam masala. This spice blend usually contains a large percentage of ground coriander. Use it sparingly, as it also contains “warm” spices like cinnamon and cloves, which may shift the flavor profile of the salad slightly toward a spiced-Mediterranean vibe.

†When whey is reheated, its remaining whey proteins—mainly albumin and globulin—unfold and clump together, especially when the whey is naturally acidic or has a little acid (sour milk, vinegar) added. These delicate white particles (fine curds) rise to the surface to be skimmed or strained into ricotta. So while in the initial cheesemaking, rennet or acid coagulates the casein, forming the main cheese curd, re-cooking the whey (heat and acidity) coagulates leftover whey proteins producing the soft, fine ricotta curds.

‡You may see the term “ricotta dolce,” sweet ricotta. In Italian pastry shops, ricotta dolce usually refers to fresh ricotta that has been refined to use in sweet baked goods. It is strained longer to remove excess whey, making it much thicker and dryer. The drained cheese is whipped with sugar (and sometimes vanilla or orange zest) until completely smooth…and extremely delicious!
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]>