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The
Squacquerone
The Squacquerone is a cheese with
ancient origin (1800). It’s a fresh
cheese, produced in the province of
Forlì-Cesena, Ravenna, Rimini, Imola,
Ferrara and Bologna: of course is one of
the most typical dairy products of the
beautiful and rural Romagna.
In the tradition of peasant
civilisation, Squacquerone have often
been served with cabbages and piadina
(sort of traditional flat bread).
“The immaculate fresh cheese that seems
preserve the virginity of milk...”
that’s how quote a description
attributed to the poet Gabriele
D’Annunzio. |
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| Caciotta mixed of Romagna |
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The Romagna’s mixed caciotta is a cheese produced only with Romagna’s milk (from goat and cow) and integral salt from the Cervia’s saltworks.
His paste is uniform, compact, smooth, with a delicate taste. One of the most anci... |
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| Caciotta of goat’s Milk |
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Caciotta of goat’s milk
His”skin” has a strong yellow colour, circular shape with a white and soft paste. The flavour is delicate, sweet. The goat’s milk was among the spreadest in the peasant’s tradition. The in... |
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| Pecorino drunken of Albana |
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The drunken of albana, is a goat’s mixed cheese (milk of cow and goat) or Pecorino (only sheep’s milk). His paste has a texture lightly chalked, with a maturing of 60 - 90 days. His particular taste comes from the grape juice, the must... |
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| Pecorino of Romagna |
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The Pecorino of Romagna is produced only with Romagna’s milk and marine integral salt from Cervia. The shape is generally cilindric with a thin and smooth skin. His paste is uniform and compact, soft, of white colour with the presence of lit... |
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| Pecorino under walnut’s leaves |
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Pecorino under walnut’s leaves
Pecorino Romagnolo is characterized by its texture lightly chalked, fine, matured 60 - 90 days. Its characteristic taste is given from milk gathered in the pastures of our beautiful Romagna.
The shap... |
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| Raviggiolo of Romagna |
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It’s a renaissance cheese tied-up to the farming tradition.
The production zone of Raviggiolo includes typically the Forlì-Cesena province but the Raviggiolo is also produced in Tuscany, in Umbria and Marche.
The first histo... |
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| Squacquerone |
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The Squacquerone is a cheese with ancient origin (1800). It’s a fresh cheese, produced in the province of Forlì-Cesena, Ravenna, Rimini, Imola, Ferrara and Bologna: of course is one of the most typical dairy products of the beautiful ... |
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| The Fossa |
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Formaggio (cheese) of Fossa matured at Sogliano.
The formaggio di Fossa produced in Romagna and in some area of the March, is obtained from caciotte (semi-soft cheese to go maturing) of sheep’s milk, or mixed cow’s millk or with c... |
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| The Tufello |
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The Tufello, is obtained from caciotte (semi-soft cheese to go maturing) of goat`s and vacine milk. ... |
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