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