Pasta Vecchia Tormina con Salsa di Pomodoro, Zucchine, Melanzane e Scaglie di Ricotta Infornata e Salata

Located in Mascali, Sicily, the dish **Pasta Vecchia Tormina con Salsa di Pomodoro, Zucchine, Melanzane e Scaglie di Ricotta Infornata e Salata** is a specialty of the Caseificio Neve dell'Etna, as highlighted by creator Salvo Guarneri. Its origin lies in the culinary traditions of the Etna region, where local dairy and garden produce define the cuisine. The key ingredients are a traditional pasta shape called "vecchia Tormina"—likely a rough, hand-rolled form from the town of Tàormina—combined with a sauce of tomato, zucchini, and eggplant, then topped with flakes of baked and salted ricotta (ricotta infornata e salata). A great version of this dish is distinguished by the quality of the ricotta: the baking and salting process creates a firm, salty grating cheese that contrasts the tender vegetables and sweet tomato base. The pasta must be cooked al dente to hold the chunky sauce, and the eggplant should be well-drained to avoid bitterness. Regional variations in Sicily often incorporate similar summer vegetables, but this specific preparation uses the house-made ricotta infornata at Caseificio Neve dell’Etna, giving it a distinctively nutty, salty finish. Other Sicilian pasta dishes might use caponata or melanzane alla parmigiana as a base, but here the simplicity of sautéed vegetables and the unique cheese flakes make the dish stand out. As Salvo Guarneri’s creation, it reflects the farm-to-table ethos of the Etna area.