We use cookies, including third-party cookies, to collect information about how visitors use our website. The personal data we collect is used to tailor advertisements. Cookies are used to provide you with an optimal browsing experience, to continuously improve our site, and, with your consent, may be used by our partners to display personalised advertising by showing you offers tailored to your interests.
By clicking on the "Accept" button, you consent to the use of all cookies, including those used to personalise advertisements according to your interests. If you close this banner or continuing with essential cookies, only technical and analytical cookies will be used for which your consent is not required. You can revoke your consent to all or some cookies at any time by clicking on the "Cookie Preferences" button, also accessible from the footer of the site.
Raviggiolo, now slow food, comes from a poor tradition. E 'it characterized by a high yield and allowed the families that possessed only a cow not to waste milk.
To achieve it, the fresh milk is coagulated with liquid calf rennet. The curd is collected in a basket lined with leaves of ferns and is salted very little or even not at all. The final product comes with a soft texture and delicate, fresh taste and delicate. A delicacy, is great on its own or accompanied with honey or jam flavor is not too strong. In the traditional cuisine it is also used as a filling - or "compensation" - the cappelletti and ravioli, or even to make cakes. It should be eaten fresh as it can store a maximum of two or three days.
Si ringraziano per la cortese concessione delle loro fotografie:
Comune di Bagno di Romagna, Cooperativa Atlantide, Pier Luigi Ricci, Massimo Schiumarini, Caterina Rigoni, Federico Locatelli, Mattia Vesco, Miriam Narducci, Nevio Agostini