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Ricotta Romana

Ricotta Romana is one of the classic dishes in the cheese tradition of Italy.

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

About Ricotta Romana

Ricotta Romana is one of the classic dishes in the cheese tradition of Italy. It is a regional cheese prized by local producers.

History & Culture

Ricotta Romana is a traditional whey cheese from the Lazio region of central Italy, produced by reheating the leftover sheep's milk whey from Pecorino Romano cheesemaking. The technique of recovering residual proteins from whey is ancient, with roots in Roman pastoral practice, but the specific "Ricotta Romana" designation is a modern protected origin (PDO) status, so its precise historical timeline is not fully documented.

While ricotta is made throughout Italy, Ricotta Romana stands out for its firm, slightly grainy texture and mild, sweet flavor, often enjoyed fresh or aged and smoked. It holds cultural significance as a staple in Roman cuisine, featured in dishes like pasta fillings and traditional Jewish-Roman recipes, and reflects a sustainable, resourceful use of dairy byproducts that has shaped local gastronomy for centuries.

Where to eat it

In Roman pizzerias, locals fold fresh Ricotta Romana into hot, wood-fired pizza bianca at breakfast, letting the creamy curd melt before the first bite.

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Ricotta Romana - frequently asked questions

What is Ricotta Romana?

Ricotta Romana is one of the classic dishes in the cheese tradition of Italy. It is a regional cheese prized by local producers.

Where does Ricotta Romana come from?

Ricotta Romana comes from Italy. Ricotta Romana is a traditional whey cheese from the Lazio region of central Italy, produced by reheating the leftover sheep's milk whey from Pecorino Romano cheesemaking.

Where can I eat Ricotta Romana?

In Roman pizzerias, locals fold fresh Ricotta Romana into hot, wood-fired pizza bianca at breakfast, letting the creamy curd melt before the first bite.

More traditional dishes from Italy

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