Try it fresh with extra virgin olive oil and seasonal vegetables!
Origin
Raviggiolo is a fresh, soft cheese with a unique taste. Its full name is “Raviggiolo di latte vaccino del Mugello” (Raviggiolo from Mugello cow’s milk), and is also known as “Raveggiolo.” It is made from milk from livestock in the Tosco-romagnolo Apennine region, and its particular method of production has been preserved over time. The first written record of Raviggiolo dates back to 1515, when the Magistrate of Bibbiena brought it as an offering to Pope Leo X. Highly esteemed in local markets, its distinctiveness contributed to its expansion across regions. It’s produced all year round throughout Mugello, especially in the town of Palazzuolo sul Senio.
Cook It
It has no hardened outer layer, is cylindrical in shape and weighs about 1 kilo. It has a delicate, slightly acidic flavor, and contains very little salt. It should be consumed fresh within 3 days. It is normally wrapped in leaves of fern, fig or cabbage, and eaten plain, sometimes seasoned with extra virgin olive oil and pepper. It’s often used locally in ravioli and sweets, or as a filling for cappelletti pasta, according to a historic recipe by the famous food writer Artusi.
Did you know that?
It’s said that Michelangelo preferred simple, genuine meals, and one of his favorites was: tortelli pasta, 4 pieces of bread, a slab of raviggiolo, and a cup of wine
