Tuscan-Romagnol Apennines Raviggiolo

Italy

Emilia Romagna

Milk and milk products

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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.

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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

Roberto Boscherini
Santa Sofia (Fc)
via Forese Trapoggio, 194
tel. +39 0543 971143 - 338 5625226

Boschetto di Stefano Cucchi
Premilcuore (Fc)
podere Boschetto, 44
tel. +39 0543 956549
339 8328061
azagrboschetto@gmail.com
Slow Food Presidium Producers’ Coordinator
Lorenzo Cucchi
Tel. +39 339 8328061
azagrboschetto@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

Roberto Boscherini
Santa Sofia (Fc)
via Forese Trapoggio, 194
tel. +39 0543 971143 - 338 5625226

Boschetto di Stefano Cucchi
Premilcuore (Fc)
podere Boschetto, 44
tel. +39 0543 956549
339 8328061
azagrboschetto@gmail.com
Slow Food Presidium Producers’ Coordinator
Lorenzo Cucchi
Tel. +39 339 8328061
azagrboschetto@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