Raviggiolo

Il raviggiolo
Il raviggiolo Il raviggiolo Il raviggiolo
Il raviggiolo Il raviggiolo Il raviggiolo
WEIGHT: about 250 gr
PACKAGE: Vaschetta con chiusura termosaldata
price 0.00 €
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Description:

Raviggiolo or Ravaggiolo is a fresh soft cow's milk cheese, typical of the Tuscan-Emilian Apennine. It is usually prepared right after the milking: the fresh milk is cooled of a few degrees, some rennet is added and is left to coagulate for a short time, then, without breaking the curd it is drained on mats or wicker or plastic baskets or between fern, fig or cabbage leaves; finally its surface is salted.

It is one of the lowest-fat cheeses that can be produced and is consumed fresh, within a few days after preparation. Its shape is vaguely round, the cheese is soft, tender and milky white coloured with a gently delicate flavour. These characteristics make it ideal as a filling for cappelletti or ravioli.

The first historical document concerning the Raviggiolo dates back to 1515, which reports a gift to Pope Leo X.

The recipes
Zuppa di cavolo nero e Raveggiolo

Zuppa di cavolo nero e Raveggiolo

Ingredienti per 4 persone: 400g di cavolo nero 1 carota 1 sedano 1 cipolla Olio extravergine di oliva q.b. 1 cucchiaio di concentrato di pomodoro 1 l di brodo vegetale 100g di...
Bocconcini di maiale al raviggiolo e pepe

Bocconcini di maiale al raviggiolo e pepe

Ingredienti per 4 persone: 200 g di arista di maiale 100 g di raviggiolo Pepe verde Pepe rosa Pepe bianco Vino marsala Olio d'oliva Sale Pepe Preparazione: Rosolare i...
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The love for nature is our Quality

The love for nature is our Quality

The love for nature is our Quality

The love for nature is our Quality

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Closed  Wednesday afternoon and Sunday

Soc. Agricola BARONCINI MIRCO E FABIO

via Sottofiume 28 - 48022 San Bernardino di Lugo (RA) Italy
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