Ricotta salata

I'm a very happy girl. I finally managed to get hold of ricotta. Of course, every supermarket sells the soft kind in tubs but that's not what I'm talking about. I mean the dry, crumbly stuff suitable for grating. The first time I ate it was when on holiday in Lipari, an island south of Sicily more than ten years ago. It tastes stronger than the fresh ricotta, saltier, yet fresh and with a delicate whey-flavour. I had been looking for it ever since. Some time ago, I finally tracked it down in an italian delicatessen - oh, joy. The staff in the said shop are spectacularily rude but I don't care - as long as they sell me their ricotta I'll go back. I grated it over pasta with a simple tomato and caper sauce - delicious. How do you use it? I'd be very interested in your suggestions.