<p>
	Raviggiolo and &#39;a characteristic fresh white cheese obtained by curdling raw cow&#39;s milk, cow&#39;s milk, sheep and goats rarely, locally sourced. It comes in rounded shapes, of fern branches, or more &#39;rarely cabbage, varying in height between 3 and 4 cm., Soft and tender pasta with delicate and sweet taste. And the shelf life &#39;of raveggiolo is limited to a few days. (Maximum of 3), and so &#39;a product historically prepared in the months between October and March. The production area and &#39;limited to&#39; Romagnolo Apennines (between the valley of Savio and Tramazzo), and is traditionally presented on fern branches. Its reduced conservabilit &#39;requires the purchase in the production area, and then, to be kept in a ventilated refrigerator, to be put on the table a couple of hours before serving.</p>
