In 1515, the Magistracy of Bibbiena lands' Community gave as a gift to Pope Leone X some raviggioli, presented in a basket covered with ferns: this is the first historical evidence of this cheese, fruit of its production with rennet without breaking. Artusi, in his "Manuale pratico per le famiglie..." includes cacio raviggiolo among the ingredients used to make cappelletti of Romagna, an unquestionable evidence of the cooking value of this fresh product obtained from milk processing, today mainly cow's milk.
Current Production Area in the Park
Bagno di Romagna, Bibbiena, Chiusi della Verna, Poppi, Portico - San Benedetto, Pratovecchio, Premilcuore, San Godenzo, Santa Sofia, Stia.
It has a white and tender texture, a very delicate taste, almost sweet and slightly buttery. It is usually round-shaped and its height varies from 2 to 4 cm. It is usually presented on little fern branches.
Since it cannot be preserved for a long time - maximum 4-5 days - the production is limited to the period going from October to March.
|Gianmichele Montini||Galeata (FC)|
|Germano Bresciani||Monteguidi (FC)|
|Fattoria Trapoggio di Boscherini Roberto||Santa Sofia (FC)|
|Gabriele Matteucci||Chiusi della Verna (AR)|
|Mauro Matteucci||Chiusi della Verna (AR)|
|Stefano Rossi||Pratovecchio (AR)|