Dipasquale Formaggi, Casa del Formaggio S. Anna
Family cheese shop that grew from a 1950s shop in central Ragusa, where Carmelo Dipasquale selected and aged cheeses in natural caves. Now on Corso Italia, with oil, wine and cured meats.
About Ricotta Infornata
Baked ricotta, made across Sicily from the whey of cow's, sheep's or goat's milk, alone or mixed. The whey is heated to 90 C with sea salt or acidified whey, the curd that rises is lifted into baskets and drained for one or two days, then set in a buttered ceramic dish, sometimes with ground black pepper, and baked in a stone oven at 180 to 200 C for about 30 minutes until a thin reddish-brown skin forms. Slow Food's Ark of Taste describes discs 10 to 12 cm across and 2 cm thick. Italian Wikipedia lists it as a PAT, not a protected name.
Made in: All of Sicily
On the plate
Slow Food's Ark of Taste describes a creamy, ivory-white paste under a thin reddish-brown skin formed in the stone oven, with black pepper sometimes ground over it before baking. That page gives no flavour notes beyond this.
Rind: natural crust
Wine and cheese
What to pour with Ricotta Infornata
Island passito (Pantelleria and Lipari) Sicily
Our pickBaked ricotta is salted and finished with a thin browned skin. The apricot and honey of a sun-dried passito from Pantelleria or the Aeolian islands set sweet against salty, the way a dessert wine meets a blue cheese.
The grapes behind these winesZibibboMalvasia di Lipari
From the source
Where to buy and taste it
Dipasquale Formaggi, Marina di Ragusa
Second Dipasquale shop, opened in 2007 on the coast at Marina di Ragusa, alongside the Corso Italia shop.
Cheese experiences nearby
Guided visit and cheese tasting at Feudo Pollichino
Guided visit of an organic sheep farm and dairy, ending with a tasting of its DOP cheeses, fresh zabbinata and ricotta desserts. Bookings go through the farm's contact page.
We Cheese, Ragusano DOP and the cheeses of the Iblei
Four-day cheese event in the streets of Ragusa Ibla built around Ragusano DOP: tastings, live cheesemaking, themed restaurant menus and guided visits of historic palaces. The second edition was held 23 to 26 July 2026.
FAM, Fiera Agroalimentare Mediterranea
Ragusa's agricultural and livestock fair. The 51st edition, held in September 2026, included a Ragusano DOP consortium workshop, wheel marking and a best-wheel contest. In 2025 it moved to a new site on via Prof. Vincenzo Malfitano.
Torneo del Maiorchino, Carnival wheel-throwing at Novara di Sicilia
Carnival game in Novara di Sicilia: teams of throwers send a whole aged Maiorchino wheel, wound with a cord, rolling down the town's main street. Slow Food says Basicò keeps the custom too.
Ricotta Infornata: questions
How is ricotta infornata made?
Slow Food says whey is heated to 90 C with salt or acidified whey, the ricotta drained for one or two days, then baked in a stone oven at 180 to 200 C for about 30 minutes.
How big is it?
Slow Food gives a disc 10 to 12 cm across and 2 cm thick, with a weight that varies.
Is it protected?
Italian Wikipedia lists it among Sicilian traditional agri-food products (PAT), not as a DOP or IGP.
Same cheeseboard
More cheeses from Sicily
Plan the trip
Visit Ricotta Infornata country
Tastings and tours where it is made, and somewhere to stay.
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Sources: www.fondazioneslowfood.com, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.