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Salignon

spicy ricotta, Piedmontese style

Also known as Salgnun, Salignun or Salignoùn, this soft spicy cheese is made like ricotta, then mixed with chopped toma, salt, pepper, chilli, fennel, cumin or other mountain herbs. The longer it's left, the spicier it gets. It's often served with miaccia. Designated PAT.

Seras made only in the Valle d'Aosta (also PAT) is similar, but not flavoured with herbs, and is eaten either fresh or smoked.

Text © Dana Facaros and Michael Pauls

Image by F Ceragioli, Creative Commons License