- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Ricotta Tasty, nutritious and light
Apulian Cooking
Tasty, nutritious and light
Very easy to digest, a source of high biological value protein and very versatile in cooking.
In its food group, it is the lowest in fat but if you’re on a diet it’s best not to overdo it
by Novella Pranzo
SHARE Facebook Twitter

Ricotta. Photo by Dario Ersetti

First of all, it must be said that ricotta does not contain casein, so it is not exactly considered a cheese but a dairy product. When produced by artisans it is made from whey proteins which is why it is so easy to digest.

It’s very versatile and in cooking it can be used in a great many ways: it can be found in all courses, from starters to dessert.

Ricotta is considered the most low-fat cheese product and artisanal ricotta made of cow’s milk is absolutely the lowest in fat. It is very high in calcium, minerals and vitamins and an excellent source of high biological value protein.

It is found in many diets and is always present in the Mediterranean diet, but care should be taken of the number of times it is consumed per week. Although it is one of the leanest cheese products, it is still between 8% and 20% fat. 100 grams of meat or fish can contain as little as 0.1%. This shows that cow’s ricotta is not a low-fat food but simply has the lowest fat content of its group (dairy and cheese). It is important to stress this fact because many people erroneously eat large amounts of ricotta, or eat it very often during the week, thinking, “anyway, it’s not fattening” and they don’t realize that with mistakes like this it’s very hard to maintain their ideal weight.

So far we have been talking about cow’s ricotta, but now and then if you feel like breaking loose and being a bit greedy, you should remember that sheep and buffalo ricotta is also delicious (with the same characteristics as cow’s ricotta but a lot more fatty and irresistible). These kinds of ricotta are not recommended in low calorie diets, unless it is for an occasional treat.

The only case where ricotta is not to be eaten, due to its high lactose content (3,5%), is obviously in the diet of those who are lactose intolerant.

It is important to buy artisanal ricotta, since the industrial equivalent may have a higher fat content caused by cream and milk being added during processing (making it softer and tastier). To avoid making mistakes and eating a product that is fatter than you imagine, it’s important to read the food label, which is the identity card of the products we eat every day.



  Nutrition facts per 100 grams of cow’s ricotta:


- energy: 146 Kcal

- protein: 8.8 g

- fats: 10.9 g

- glucides:3.5 g

- cholesterol: 57 g

Related articles
Apulian Cooking   Apostles’ fingers
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   Sardine fishballs Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Foglie mischiate (mixed leaves) MEDITERRANEAN DIET   Wild herbs, precious for health Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas MEDITERRANEAN DIET   Honey A prodigious food Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Stuffed pepper rolls MEDITERRANEAN DIET   Peppers Super-concentrated
with vitamin C
Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…