Italian Cheeses (Formaggi) | Ricotta, Burrata, Pecorino & Mozzarella

The Foundations of Italian Formaggi

Italian cheese reflects regional milk, pasture, climate, aging, craftsmanship, and centuries of culinary tradition. Explore ricotta, burrata, pecorino Toscano, and mozzarella di bufala; learn how each cheese is produced, served, paired, and used in recipes. Continue into the Ingredient Library for deeper ingredient education, visit the Culinary Academy for professional cheese handling and menu applications, and connect these recipes to menu planning, production, labor, inventory, purchasing, and food-cost analysis through the Tuscany Cuisine platform.

Ricotta

Lazio · Sicily · Sardinia — whey-based, light and fluffy

Dating back to Roman times, ricotta (“recooked”) is made from whey, not curd. Its delicate texture works in sweet or savory dishes—from cannoli to ravioli fillings and simple toasts with honey.

Burrata

Apulia (Andria · Murgia) — mozzarella shell with stracciatella & cream

Born in Puglia in the early 1900s, burrata is best at room temperature. Serve with tomatoes, basil, and olive oil—or melt into pasta and pizza for a luxurious finish.

Handmade Burrata on Roasted Beets Pairing: Montepulciano

Molecular Burrata in a Baked Pasta Cup Pairing: Montepulciano

Suggested wine: Montepulciano
Explore Tuscan Wine Pairings

Pecorino Re Nero (Toscano)

Tuscany · Umbria · Lazio — sheep’s milk, black-coated aging

Etruscan-era roots with a distinctive black wax rind. Slice for antipasto with honey or jams, shave over pasta, or enjoy with figs and pears. Perfect with Chianti or Brunello.

Fava Beans & Pecorino (Baccelli e Pecorino)

Suggested wine: Prosecco Rosé
See more sparkling pairings

Mozzarella di Bufala

Campania · Lazio · Puglia — PDO richness, soft & tangy

With 12th-century origins, buffalo milk yields a lush texture and gentle tang. Enjoy in Caprese, on pizza, or with roasted vegetables. Best consumed very fresh.