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Ricotta bread (PANI de arrescottu ")

Soft, fragrant and easy to prepare

by Ada Parisi
5 min read
Pane di ricotta sardo (pani de arrescottu)

Bread cheese or bread of arrescottu, A very soft bread with ricotta in the dough. Today a Traditional Sardinian recipe that I love very much: little ones buns with a slightly crispy crust, that hide a soft inside, with the scent of saffron and the intense taste of ricotta of sheep. Every time I go to Sardinia, the “PANI de arrescottu "” is a rite: in summer I buy them at a bakery of Settimo San Pietro and take them to the beach, in winter I eat them at home or at breakfast.

Sardinian recipes to try

Ricotta bread is one of the many delicious ones SARDINIAN RECIPES you find on this site. How the SEADAS in the original Sardinian recipe or the MALLOREDDUS ALLA CAMPIDANASE, the Macaroons SARDINIAN– Or, yet, the SARDINIAN RABBIT, the PARDULAS or the FREGULA WITH CLAMS. By now you know that my partner is Sardinian and that I love the island and its traditions very much.

Sardinians would tell you that this bread with ricotta in the dough is good simply like that. I tell you that these sandwiches are great on their own, but which go just as well with soft cheeses. Like stracchino cheese, robiola cheese and camembert, But even with salami: as you can see, I tried them with a traditional Sardinian dried sausage.

Ricotta bread or pani de arrescottu is very easy and quick to prepare, Although obviously the times depend on the yeast of your choice: I'll let the doses for the dry and fresh yeast, but also to prepare the sourdough starter, that gives the cheese a breads taste slightly more acidic. Obviously, I recommend using the tasty ricotta, But if you prefer a milder flavor use the vaccine. In both cases, I leave you one advice: if the cheese was too wet, hold it a couple of hours in a colander so that they lose the excess liquid. Have a good day!

Pane di ricotta sardo (pani de arrescottu)


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



150 grams of semolina

250 grams of flour 00

350 grams of ricotta cheese

8 grams of salt

1 teaspoon of sugar or honey

a pinch of Saffron

200 ml whole milk

4 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast or 100 grams of sourdough starter


Sardinian cheese bread (PANI de arrescottu ")

Ricotta bread (PANI de arrescottu ")

Procedure for the cheese bread with fresh yeast or dry. Put the milk in a saucepan with the sugar and saffron. Bring to a boil and allow to cool. When the milk will be tepid (I recommend, not warm), dissolve the dried Brewer's yeast (or fresh). Put on the work floor, the semolina flour and flour 00, Add the milk mixture, saffron and yeast and knead until the dough absorbs the liquid.

You will get a coarse mixture. Add the ricotta, little at a time, always mix. Finally the salt. Work the ricotta cheese bread for at least 10 minutes on a floured work surface, until the dough is smooth, elastic and dry. When you finish work it, you have clean hands and not sticky.

Form a ball with dough. Grease a large bowl with very little extra virgin olive oil and put the dough in it, who will rise up to triple its volume. Cover the dough with food film (or with disposable shower Cap, new obviously) and set to rise in the oven with the light on or in a warm place (We need at least 30 degrees and it will take at least 3 hours, but also 5): remember that the leavening time also depends on the temperature of the environment in which the bread is rising.

When the volume of the dough has tripled, put it on the work surface and divide it into rolls weighing 100 grams each. Line a baking tray with baking tray and sprinkle with a little reground semolla or flour. Form balls with pieces of dough, mash slightly with the Palm of the hand and lay them on baking paper. Cover with a cotton cloth dampened with warm water and put the sandwiches with ricotta again to rise in the oven with the light on or in a hot environment.

When the buns have doubled their volume (it will take at least an hour), Preheat the oven to 180 degrees static. Sprinkle cheese sandwiches with copious amounts of flour and, When the oven is hot, and bake for 25 minutes or until they are golden.

Procedure for the sourdough cheese bread. If you decide to use natural yeast, follow the same procedure, adding the sourdough to the dough after working together the flours and milk with saffron, before incorporating the ricotta. As you know very well, rising time will be much longer, Although the procedure remains the same. Bon appétit!

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Barbara 2 March 2018 - 15:19

Hello, I am “sardissima” and if I can give you advice invite you to try these sandwiches adding cottage cheese after a first base impact rising. Make it rise then the flour mixture, semolina and water with yeast and has doubled in volume when deflated everything adding the ricotta cheese at room temperature. Make rise again, form the sandwiches in the pan and when they grow a little bake at 180 degrees. With this method you will feel even more the taste of cottage cheese.

Ada Parisi 2 March 2018 - 19:40

Hi Barbara! Volentierissimo I accept your advice and try the next time you refresh the yeast! Before publishing this recipe I tried so many times, putting together what my mother-in-law told me, some’ intuition and things read in books, and this was close enough to the unforgettable sandwiches of cheese Seventh. And I swear to you, I try as soon as possible, heartfelt thanks! ADA

Alessia 2 February 2018 - 22:02

Hi Ada… think what a coincidence … I was born in the seventh St Peter and I live there from 40annni. A hug … excellent recipe

Ada Parisi 4 February 2018 - 18:34

Hi Smile! He thinks I step Seventh every day before going to sea, my in-laws are in Serdiana! And I shot the video of the Sardinian fregula hosted at the bakery in the village of bread!

Simona 31 January 2018 - 11:13

Good morning Ada thanks to this new delicious recipe. unbelievable, I live in Sardinia, the island of San Pietro, and I did not know this bread with ricotta! Sardinian cheese which is more than a goodness. I will bring them with yeast then let you know. Have a nice day !

Ada Parisi 31 January 2018 - 11:40

Hello Simona! I like Sardinia and I love a lot of the island of San Pietro! As you know I'm Sicilian, but if I was I would definitely Sicilian Sardinian, It's in my heart! They are popular especially in breads campidano, I are deeply in love. Try them and let me know! ADA

elisabetta 31 January 2018 - 11:09

Very particular, then with the saffron must be unique

Ada Parisi 31 January 2018 - 11:41

It is the scent of saffron remains very delicate and feels great ricotta. Let me know if you try it! A dear kiss, ADA


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