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Home Flavours Traditional Recipes Bread and "Focacce" Ricotta Bread

Ricotta Bread

Pane alla ricotta


Ricotta Bread Recipe from Modena. According to the different areas, these breads are also called “zaletti” or “pastine”.

Difficulty: Medium

Ingredients: 1 kg of flour type “00”, 500 g of mountain ricotta cheese or 300 g of ricotta cheese and 50 g of Parmesan, 140 g of fresh whole eggs, 300 g of fresh whole milk, 30 g of brewer’s yeast, 30 g of extra-virgin olive oil, 30 g of refined sugar, 15 g of salt. Serves 4.

Preparation: meld the yeast with the warm milk and blend it into the flour along with all the other ingredients. Leave it to rise for 10 minutes. Bake at 180° for approx. 20 minutes.

Notes: the ricotta cheese can be replaced with Parmesan and the dough can be flavoured with spices or herbs to taste, e.g. black pepper, chives, red pepper.

Suggested white wine Pignoletto dei Colli bolognesi


Recipe sent by: Davide Dalloco - Chef of the Hotel and Catering School of Serramazzoni (MO)

Last modified May 04, 2011

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