The pasteurised milk is inoculated with lactic enzymes, salted and combined with rennet which promotes coagulation. This is followed by the manual breading of the curd and the insertion of specific circular stamps, which are then placed in cold storage at a temperature of about 4 degrees: the blocks can be sold the same day, or later the following day.
Raviggiolo is made in the Mugello, particularly in the area around Palazzuolo sul Senio,in the province of Florence.
Much loved outside the region, the Raviggiolo is always a splendid base for the preparation of sweets and as the filling for classic ravioli “alla mugellana”. It is also appreciated naturally or served with a drizzle of Tuscan extra virgin olive oil, perhaps as a tasty first course.
