Focaccia with ricotta is a dish that exudes all the fragrance and richness of Calabrian flavors, perfect for welcoming the freshness of spring or warming up winter evenings. Its soft and slightly crispy texture, combined with the creaminess of the ricotta, makes it an excellent choice for both an informal lunch and a dinner among friends. Originating from Calabria, this traditional preparation combines homemade dough with a filling of ricotta, enriched by typical regional ingredients such as soppressata and caciocavallo, which give it a bold and enveloping flavor. The cooking technique, which involves using lard to grease the baking pan, allows for a golden and flavorful base, further enhancing the filling. This dish is often prepared on special occasions, such as Easter festivities, but it is also perfect for a hearty snack or as an appetizer to serve at a Sunday lunch. Local variations abound: in some areas, you may find additions of seasonal vegetables or aromatic herbs, such as parsley, which further enrich the taste of the ricotta. Focaccia with ricotta pairs well with a good Calabrian red wine and represents a delightful way to discover the culinary traditions of this fascinating region. With its simplicity and authentic flavor, it is a dish that captivates and invites you back to the table, to share moments of joy and conviviality.

Incorporate the oil into the dough and knead to ensure it is well absorbed. Divide the dough into two parts, one slightly smaller than the other. Grease a baking pan with half of the lard. Roll out the dough to create two discs. Use the larger disc to line the baking pan, allowing the dough to extend a couple of centimeters beyond the edge. Fill with half of the ricotta, worked a little with the tines of a fork, the finely sliced caciocavallo, pieces of soppressata, parsley, and thinly sliced hard-boiled eggs. Cover with the remaining ricotta and sprinkle with salt and pepper. Place the second disc on top and fold the edge of the dough inward, moistening it with a little water to seal the "pitta" well. Prick the surface with the tines of a fork and distribute the remaining lard in small flakes. Bake in a preheated oven (220°C) for about 40 minutes.