Max 32°
Raviggiolo
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.
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.
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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
Comune di Bagno di Romagna, Cooperativa Atlantide, Pier Luigi Ricci, Massimo Schiumarini, Caterina Rigoni, Federico Locatelli, Mattia Vesco, Miriam Narducci, Nevio Agostini
