Cacioricotta is the tipical cheese of Puglia made of milk of sheep through a particulare process which, during the manifacture, both the rannet and the flakes of ricotta appearing on the surface at the right time.

In this way we have a product which contains both the casein( that is in cheese too) and the albumin (which is present in ricotta).

The result is a product with a strong taste and a solid paste even if it  has a seasoning of few months.

The strong taste made it like the roman pecorino.

It is used basically grated on sauces for first courses.


  • 400 gr of orecchiette pasta or cavatelli
  • 1 onion
  • fresh cacioricotta
  • salt
  • 500 gr of peleed tomatoes
  • leaves of basil
  • extra virgin olive oil


Prepare a souce frying with oil half onion cut in small slices.

Add the peeled tomatoes and some salt and let them cooking.

Pasta will be cooked on perfect apart.

At this point mix pasta and souce and a lot of fresh cacioricotta.

Garnish with some leaves of basil.

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