Tuscan-Romagnol Apennines Raviggiolo

Slow Food Presidium

Italy

Emilia Romagna

Milk and milk products

Back to the archive >
Tuscan-Romagnol Apennines Raviggiolo

This rare cheese, made in certain valleys in the Romagnol Apennines from raw cow’s milk and rennet, has centuries of history. Mentioned in documents dating back to the Renaissance, more recently Pellegrino Artusi listed “cacio raviggiolo” among the ingredients for Romagna style cappelletti.
During production, the curd is not broken, only drained and salted on the surface. This gives the finished cheese a slightly buttery texture. White and soft, it has a very delicate, almost sweet flavor. The circular cheeses are between 20 and 25 centimeters in diameter and 2 to 4 centimeters thick, and are traditionally laid on branches of male fern.

Season

The raviggiolo is produced from October to March and it can be consumed exclusively fresh within 3 or 4 days from production

Back to the archive >
In the valleys of Montone, Rabbi, Bidente and Savio, in the province of Forlì, a few cheesemakers still make raw-milk Raviggiolo, but it is hard to find because of its short shelf life. The Presidium was founded to safeguard the artisanal production of the cheese, still practiced by three producers, and to distinguish it from the Tuscan cheese of the same name made from sheep’s milk.

Production area
Tuscan-Romagnol Apennines Municipalities, Forlì-Cesena Province

Presidium supported by
Foreste Casentinesi, Monte Falterona and Campigna National Parks, Emilia-Romagna Region

Producers

Boschetto
di Lorenzo Cucchi
Podere Boschetto, 44
Premilcuore (Fc)
Tel.+39 339 8328061
azagrboschetto@gmail.com

Fattoria Trapoggio
di Denise Drei
Forese Trapoggio, 194
Santa Sofia (Fc)
Tel.+39 388 3497235
drei.denise@gmail.com
Slow Food Presidium Coordinator
Lamberto Albonetti
tel. +39 347 3497668
presidioraviggiolo@gmail.com


In the valleys of Montone, Rabbi, Bidente and Savio, in the province of Forlì, a few cheesemakers still make raw-milk Raviggiolo, but it is hard to find because of its short shelf life. The Presidium was founded to safeguard the artisanal production of the cheese, still practiced by three producers, and to distinguish it from the Tuscan cheese of the same name made from sheep’s milk.

Production area
Tuscan-Romagnol Apennines Municipalities, Forlì-Cesena Province

Presidium supported by
Foreste Casentinesi, Monte Falterona and Campigna National Parks, Emilia-Romagna Region

Producers

Boschetto
di Lorenzo Cucchi
Podere Boschetto, 44
Premilcuore (Fc)
Tel.+39 339 8328061
azagrboschetto@gmail.com

Fattoria Trapoggio
di Denise Drei
Forese Trapoggio, 194
Santa Sofia (Fc)
Tel.+39 388 3497235
drei.denise@gmail.com
Slow Food Presidium Coordinator
Lamberto Albonetti
tel. +39 347 3497668
presidioraviggiolo@gmail.com


Territory

StateItaly
RegionEmilia Romagna

Other info

CategoriesMilk and milk products