Raviggiolo is a fresh, white cheese, produced from the curdling of fresh Italian milk from Emilia Romagna, typical in the territory of Romagna. A cheese coming from the Tuscan-Emilian Apennines, traditionally produced in the cold months from November to March in order to interrupt the fermenting process, which makes it fresh, solid, but still creamy. Milk-white in colour, it is characterised by its sweet, delicate flavour.
An excellent alternative to ricotta for making fillings for fresh pasta, quiches or desserts.
Fresh pasteurised MILK, Cervia natural sea salt, live lactic cultures, rennet.