The raviggiolo is a characteristic white fresh cheese made ??from raw cow's milk even if in the past were used also goat milk or a mix of both. It is characterized by a soft texture and a sweet buttery taste.
It is produced from October to March in a domestic environment in limited amount. Raviggiolo is not a matured cheese and It has to be eaten fresh. Normally it is sold in little baskets covered with fresh lives carefully washed.
It is prepared in the areas of Bagno di Romagna, Portico e San Benedetto, Premilcuore, Santa Sofia in Romagna and Bibbiena, Chiusi della Verna, Pieve Santo Stefano, Poppi, Pratovecchio, San Godenzo, Sansepolcro and Stia in Tuscany, all municipalities in the National Park Casentino Forests, Mount Falterona and Campigna.
The first historical document of the existence of this cheese dates back to 1515 when some raviggioli were brought as a gift to Pope Leo X.
Then we can find it in 1894 in the work of Pellegrino Artusi: "Science in the Kitchen and the Art of well eating " where "cheese Raveggiolo" is nominated as an ingredient of cappelletti filling.
It is delicious if served with a little of extra virgin olive oil, salt and pepper.