Le Guide de l'Espresso: Raviggiolo - Pat
Type, production notes:
Fat cheese; cow's milk, whole, raw or pasteurized; calf or kid rennet;
raw, creamy or soft pasta; seasoning: very fresh.
Taste-olfactory synthesis:
The flavor is sweet, delicate, slightly acidic and has a light aroma with hints of
fresh milk and a slight smell of butter. It releases milky and nutty notes in the mouth.
It is also called ravigiolo, raveggiolo and ravaggiolo and has a centuries-old history, since
a moment which was already mentioned in 1515 as a gift given to Pope Leo
land of Bibbiana. There are also references to this cheese in the famous book L'arte
of eating well by Pellegrino Artusi, who in 1910 indicated Raviggiolo as an ingredient
for the cappelletti of Romagna. It is a fresh, soft cheese, typical of the Marche and the
valleys of the Tuscan-Romagna Apennines, especially in the province of Forli-Cesena. TO
unlike the Tuscan one coming from sheep's milk, the Emilia-Romagna one
derives from the processing of whole milk from Vacca Romagnola, Bruno-Alpina or Pezzata Rossa,
raw or possibly pasteurized. The milk, at milking temperature, is coagulated
with liquid calf rennet. Without being broken or, at most, with a gross break,
the curd is then drained on wicker or plastic mats or baskets
between fern, fig or cabbage leaves. The cheese may not be salty, or it may be
it can be lightly salted dry with salt from the Cervia salt pans. It has a truncated cone shape
with fairly flat faces, with diameters of 12-20 cm, height of 2-4
cm and weight of 0.8-1.4 kg. The cheese has no rind; the paste is bright white in colour
free of holes, with a soft and slightly buttery consistency. It comes in shape
of the container in which it was placed, given its soft and fragile consistency. He comes
consumed within 3 or 4 days at most.
Birra - Witbier Isaac (Biere Blanche) 8°/10°C
Vino - Pignoletto IGT Emilia - Falestar Azienda Vinicola Maria Bortolotti
Miele - Erba medica - Castagno
Salsa (chutney) - Pomodori, Carote e Pepe Nero
Beer - Witbier Isaac (Biere Blanche) 8°/10°C
Wine - Pignoletto IGT Emilia - Falestar Azienda Vinicola Maria Bortolotti
Honey - Alfalfa - Chestnut
Sauce (chutney) - Tomatoes, Carrots and Black Pepper