This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


fresh cheese

Also spelled Raveggiolo or Ravaggiolo, this soft white cheese made in central Italy is one of the oldest in the country; unlike most cheeses, the curd isn't cut, but is simply left to drain on fern or fig leaves. It's often consumed fresh with olive oil and black pepper, or used to fill cappelletti.

Two kinds are in the Slow Food Presidium: the Raviggiolo dell'Apennino tosco-romagnolo, produced in both Tuscany and Emila Romagna, and Tuscany's cone-shaped sheep's milk Raviggiolo di pecora.

Cheeses & Dairy Products


Slow Food


Text © Dana Facaros & Michael Pauls

Image by