{"id":8955,"date":"2026-05-27T09:02:18","date_gmt":"2026-05-27T09:02:18","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=8955"},"modified":"2026-05-27T09:02:22","modified_gmt":"2026-05-27T09:02:22","slug":"ricotta-dura-marzotica-meule-3-kg-ou-tranche-de-250-grammes-tresor-du-salento-a-raper","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=8955","title":{"rendered":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per"},"content":{"rendered":"\n

Ricotta Dura Marzotica \u2013 Meule Artisanale 3 kg<\/strong>. Tr\u00e9sor pastoral du Salento, cette ricotta n\u2019a rien \u00e0 voir avec une ricotta fra\u00eeche classique. Produite uniquement entre f\u00e9vrier et mai, elle est \u00e9labor\u00e9e \u00e0 partir d\u2019un m\u00e9lange noble de laits de brebis, ch\u00e8vre et vache, issus d\u2019animaux nourris au fourrage vert du printemps. Une sp\u00e9cialit\u00e9 rare, authentique et profond\u00e9ment ancr\u00e9e dans les traditions des Pouilles.<\/p>\n\n\n\n

D\u00e9couvrez notre meule artisanale ou une tranche de 250 grammes :<\/p>\n\n\n\n

\n
tranche de 250 grammes <\/a><\/div>\n<\/div>\n\n\n\n
\n
Ricotta Dura Marzotica \u2013 Meule 3 kg<\/a><\/div>\n<\/div>\n\n\n\n

Ricotta Dura Marzotica : Le tr\u00e9sor m\u00e9connu et affin\u00e9 du Salento<\/h2>\n\n\n\n

Lorsque l\u2019on prononce le mot ricotta<\/em>, notre esprit s\u2019\u00e9vade imm\u00e9diatement vers la douceur d\u2019un fromage frais, cr\u00e9meux, presque lact\u00e9, que l’on d\u00e9gustera \u00e0 la petite cuill\u00e8re ou que l’on glissera dans des raviolis. Oubliez tout ce que vous savez. Avec la Ricotta Dura Marzotica<\/strong>, nous touchons \u00e0 un tout autre univers.<\/p>\n\n\n\n

V\u00e9ritable monument gastronomique des Pouilles, et plus particuli\u00e8rement des provinces de Lecce et de Tarente, cette meule artisanale de 3 kg est une ricotta dure et affin\u00e9e<\/strong>. C\u2019est le condiment secret, la touche magique que les familles du Salento se transmettent pour m\u00e9tamorphoser un plat ordinaire en un chef-d’\u0153uvre de la cuisine paysanne.<\/p>\n\n\n\n

Quelle diff\u00e9rence avec une Ricotta classique ?<\/h3>\n\n\n\n

Le mot Marzotica<\/em> vient de Marzo<\/em> (mars), car c’est au d\u00e9but du printemps, entre f\u00e9vrier et mai, que ce tr\u00e9sor est produit. La diff\u00e9rence tient en trois piliers :<\/p>\n\n\n\n

    \n
  • Le lait de printemps :<\/strong> Contrairement \u00e0 la ricotta fra\u00eeche souvent exclusive au lait de vache ou de brebis, la Marzotica est issue d’un mariage de laits de brebis, de ch\u00e8vre et de vache. Les b\u00eates se nourrissent alors des herbes fra\u00eeches et des fleurs printani\u00e8res du Salento, ce qui donne au lait des ar\u00f4mes sauvages uniques.<\/li>\n\n\n\n
  • Le pressage et le salage :<\/strong> Le caill\u00e9 est fortement press\u00e9 pour en extraire toute l’eau, puis sal\u00e9 \u00e0 sec de mani\u00e8re artisanale.<\/li>\n\n\n\n
  • L’affinage contr\u00f4l\u00e9 :<\/strong> Elle est suspendue ou d\u00e9pos\u00e9e dans des pi\u00e8ces ventil\u00e9es pendant 10 \u00e0 20 jours. L’eau s’\u00e9vapore, le fromage se r\u00e9tracte et d\u00e9veloppe une cro\u00fbte rugueuse, tandis que sa p\u00e2te devient friable, s\u00e8che et non \u00e9lastique<\/strong>, d’une blancheur immacul\u00e9e.<\/li>\n<\/ul>\n\n\n\n

    Son apport en cuisine : l’exhausteur de go\u00fbt du Sud<\/h3>\n\n\n\n

    Si la ricotta fra\u00eeche apporte de l’onctuosit\u00e9, la Ricotta Marzotica apporte du relief, de la structure et du caract\u00e8re<\/strong>. En bouche, son go\u00fbt est l\u00e9g\u00e8rement savoureux, typ\u00e9, herbac\u00e9, avec une pointe d’acidit\u00e9 rustique apport\u00e9e par le lait de ch\u00e8vre et de brebis.<\/p>\n\n\n\n

    En cuisine, elle ne fond pas comme une mozzarella ; elle se comporte comme un fromage \u00e0 r\u00e2per de haute vol\u00e9e<\/strong>. Elle est le substitut id\u00e9al (et souvent bien sup\u00e9rieur) au parmesan ou au pecorino traditionnel pour toutes les recettes qui r\u00e9clament une touche saline et authentique.<\/p>\n\n\n\n

    Ses recettes de pr\u00e9dilection :<\/h4>\n\n\n\n
      \n
    • Les Orecchiette alla Crudaiola (Le classique des Pouilles) :<\/strong> Des p\u00e2tes orecchiette<\/em> chaudes m\u00e9lang\u00e9es \u00e0 une concass\u00e9e de tomates fra\u00eeches d’\u00e9t\u00e9, de l’ail, beaucoup de basilic frais, le tout recouvert d’une pluie g\u00e9n\u00e9reuse de Ricotta Marzotica r\u00e2p\u00e9e \u00e0 la grosse grille. Un d\u00e9lice absolu.<\/li>\n\n\n\n
    • Les plats d’aubergines et de courgettes :<\/strong> Sa pointe de sel et sa texture friable r\u00e9veillent la douceur des l\u00e9gumes du soleil. R\u00e2pez-la sur des aubergines grill\u00e9es ou au c\u0153ur d’une Parmigiana<\/em>.<\/li>\n\n\n\n
    • Les rago\u00fbts de viande :<\/strong> Une poign\u00e9e de Marzotica sur un rago\u00fbt de b\u0153uf ou d’agneau qui a mijot\u00e9 des heures vient trancher la richesse de la viande gr\u00e2ce \u00e0 sa fra\u00eecheur printani\u00e8re.<\/li>\n<\/ul>\n\n\n\n

      Les Accompagnements : L’esprit du Salento dans votre verre<\/h4>\n\n\n\n

      Pour escorter ce fromage de caract\u00e8re lors d’une d\u00e9gustation sur une planche ap\u00e9ritive (coup\u00e9 en \u00e9clats rustiques), il faut respecter ses origines.\ud83c\udf5d Comment l\u2019utiliser comme un chef du Salento ?<\/p>\n\n\n\n

        \n
      • Sur les p\u00e2tes fra\u00eeches<\/strong> : r\u00e2p\u00e9e sur des orecchiette au brocoli-rave (cime di rapa).<\/li>\n\n\n\n
      • Sur les l\u00e9gumes grill\u00e9s<\/strong> : aubergines, courgettes, poivrons \u2192 explosion de saveurs.<\/li>\n\n\n\n
      • Dans les salades ti\u00e8des<\/strong> : tomates anciennes + huile d\u2019olive + copeaux de Marzotica.<\/li>\n\n\n\n
      • Sur les focacce<\/strong> : r\u00e2p\u00e9e juste avant de servir pour un parfum irr\u00e9sistible.<\/li>\n\n\n\n
      • Avec les f\u00e9culents<\/strong> : pommes de terre r\u00f4ties + Marzotica = combo parfait.<\/li>\n<\/ul>\n\n\n\n

        \ud83d\udca1 Astuce EMG : le fromage du printemps<\/h3>\n\n\n\n

        La Marzotica est produite uniquement au moment o\u00f9 les p\u00e2turages sont les plus riches. C\u2019est ce qui lui donne son go\u00fbt si particulier, \u00e0 la fois lact\u00e9, herbac\u00e9 et l\u00e9g\u00e8rement sauvage.<\/p>\n\n\n\n

        Un fromage rare, puissant, saisonnier : la Ricotta Dura Marzotica, c\u2019est le Salento dans toute sa v\u00e9rit\u00e9.<\/p>\n\n\n\n

        \n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n<\/figure>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Ricotta Dura Marzotica : ricotta dure du Salento, affin\u00e9e 10 \u00e0 20 jours. P\u00e2te friable, go\u00fbt typ\u00e9 et salin. Parfaite \u00e0 r\u00e2per sur p\u00e2tes, l\u00e9gumes grill\u00e9s et focacce.<\/p>\n","protected":false},"author":1,"featured_media":8958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Ricotta Dura Marzotica : la ricotta dure du Salento. P\u00e2te friable, go\u00fbt typ\u00e9, parfaite \u00e0 r\u00e2per sur p\u00e2tes, l\u00e9gumes grill\u00e9s et focacce. Un tr\u00e9sor printanier rare. #ricottamarzotica #fromageitalien #pouilles #mezzogiorno #salento","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,6756,6905],"tags":[7129,7133,7130,7131,7132,7134,7135],"class_list":["post-8955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","tag-fromage-italien-artisanal","tag-fromage-salento","tag-ricotta-a-raper","tag-ricotta-affinee","tag-ricotta-dure-pouilles","tag-ricotta-marzotica","tag-specialite-des-pouilles"],"blocksy_meta":[],"yoast_head":"\nRicotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8955\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Ricotta Dura Marzotica : ricotta dure du Salento, affin\u00e9e 10 \u00e0 20 jours. P\u00e2te friable, go\u00fbt typ\u00e9 et salin. Parfaite \u00e0 r\u00e2per sur p\u00e2tes, l\u00e9gumes grill\u00e9s et focacce.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=8955\" \/>\n<meta property=\"og:site_name\" content=\"Esprit Mezzogiorno\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1132643523263646\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-27T09:02:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-27T09:02:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp?fit=474%2C426&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"474\" \/>\n\t<meta property=\"og:image:height\" content=\"426\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Tedi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:site\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tedi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per\",\"datePublished\":\"2026-05-27T09:02:18+00:00\",\"dateModified\":\"2026-05-27T09:02:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955\"},\"wordCount\":829,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp\",\"keywords\":[\"fromage italien artisanal\",\"fromage salento\",\"ricotta \u00e0 r\u00e2per\",\"ricotta affin\u00e9e\",\"ricotta dure pouilles\",\"ricotta marzotica\",\"sp\u00e9cialit\u00e9 des pouilles\"],\"articleSection\":[\"Actualit\u00e9s EMG\",\"CUISINE CALABRAISE\",\"Cuisine des Pouilles\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955\",\"name\":\"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp\",\"datePublished\":\"2026-05-27T09:02:18+00:00\",\"dateModified\":\"2026-05-27T09:02:22+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#primaryimage\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp\",\"contentUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp\",\"width\":474,\"height\":426},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8955#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"name\":\"Esprit Mezzogiorno\",\"description\":\"Mezzogiorno : L'Italie des origines, sans artifice.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\",\"name\":\"Esprit Mezzogiorno\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"width\":820,\"height\":547,\"caption\":\"Esprit Mezzogiorno\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/1132643523263646\",\"https:\\\/\\\/x.com\\\/mezzogiorno25\",\"https:\\\/\\\/instagram.com\\\/espritmezzogiorno\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/esprit-mezzo-giorno\",\"https:\\\/\\\/nextdoor.com\\\/profile\\\/02-LQmY9jXWFhLtb9\",\"https:\\\/\\\/www.threads.net\\\/@espritmezzogiorno\",\"https:\\\/\\\/www.tumblr.com\\\/blog\\\/view\\\/juio5698\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\",\"name\":\"Tedi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"caption\":\"Tedi\"},\"sameAs\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\"],\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.espritmezzogiorno.fr\/?p=8955","og_locale":"fr_FR","og_type":"article","og_title":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno","og_description":"Ricotta Dura Marzotica : ricotta dure du Salento, affin\u00e9e 10 \u00e0 20 jours. P\u00e2te friable, go\u00fbt typ\u00e9 et salin. Parfaite \u00e0 r\u00e2per sur p\u00e2tes, l\u00e9gumes grill\u00e9s et focacce.","og_url":"https:\/\/www.espritmezzogiorno.fr\/?p=8955","og_site_name":"Esprit Mezzogiorno","article_publisher":"https:\/\/www.facebook.com\/1132643523263646","article_published_time":"2026-05-27T09:02:18+00:00","article_modified_time":"2026-05-27T09:02:22+00:00","og_image":[{"width":474,"height":426,"url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp?fit=474%2C426&ssl=1","type":"image\/webp"}],"author":"Tedi","twitter_card":"summary_large_image","twitter_creator":"@mezzogiorno25","twitter_site":"@mezzogiorno25","twitter_misc":{"\u00c9crit par":"Tedi","Dur\u00e9e de lecture estim\u00e9e":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#article","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955"},"author":{"name":"Tedi","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848"},"headline":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per","datePublished":"2026-05-27T09:02:18+00:00","dateModified":"2026-05-27T09:02:22+00:00","mainEntityOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955"},"wordCount":829,"commentCount":0,"publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#primaryimage"},"thumbnailUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp","keywords":["fromage italien artisanal","fromage salento","ricotta \u00e0 r\u00e2per","ricotta affin\u00e9e","ricotta dure pouilles","ricotta marzotica","sp\u00e9cialit\u00e9 des pouilles"],"articleSection":["Actualit\u00e9s EMG","CUISINE CALABRAISE","Cuisine des Pouilles"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.espritmezzogiorno.fr\/?p=8955#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955","url":"https:\/\/www.espritmezzogiorno.fr\/?p=8955","name":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per - Esprit Mezzogiorno","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#primaryimage"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#primaryimage"},"thumbnailUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp","datePublished":"2026-05-27T09:02:18+00:00","dateModified":"2026-05-27T09:02:22+00:00","breadcrumb":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.espritmezzogiorno.fr\/?p=8955"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#primaryimage","url":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp","contentUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Gr7ZmSfBbTbBaaJdwyg06wHaGq.webp","width":474,"height":426},{"@type":"BreadcrumbList","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8955#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.espritmezzogiorno.fr\/"},{"@type":"ListItem","position":2,"name":"Ricotta Dura Marzotica \u2013 Meule 3 kg ou tranche de 250 grammes | Tr\u00e9sor du Salento \u00e0 r\u00e2per"}]},{"@type":"WebSite","@id":"https:\/\/www.espritmezzogiorno.fr\/#website","url":"https:\/\/www.espritmezzogiorno.fr\/","name":"Esprit Mezzogiorno","description":"Mezzogiorno : L'Italie des origines, sans artifice.","publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.espritmezzogiorno.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.espritmezzogiorno.fr\/#organization","name":"Esprit Mezzogiorno","url":"https:\/\/www.espritmezzogiorno.fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","width":820,"height":547,"caption":"Esprit Mezzogiorno"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/1132643523263646","https:\/\/x.com\/mezzogiorno25","https:\/\/instagram.com\/espritmezzogiorno","https:\/\/www.linkedin.com\/company\/esprit-mezzo-giorno","https:\/\/nextdoor.com\/profile\/02-LQmY9jXWFhLtb9","https:\/\/www.threads.net\/@espritmezzogiorno","https:\/\/www.tumblr.com\/blog\/view\/juio5698"]},{"@type":"Person","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848","name":"Tedi","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","caption":"Tedi"},"sameAs":["https:\/\/www.espritmezzogiorno.fr"],"url":"https:\/\/www.espritmezzogiorno.fr\/?author=1"}]}},"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8955"}],"version-history":[{"count":1,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8955\/revisions"}],"predecessor-version":[{"id":8962,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8955\/revisions\/8962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/8958"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}