Yes! But that's something you can teach! Ricotta isn't traditional at all, but that's a trade-off you can choose to make. I think telling people that, presenting the options and trade-offs, and teaching each level, makes it all so much more accessible while still helping people appreciate the traditional side!

A good example is carbonara. So many people learn to make it with cream etc because they think it'll be easier, or the person they are learning from believes it's easier to make, but when you look at the differences it's actually barely easier to do than the traditional, or even harder in some cases, so why not just learn the traditional.