Raviggiolo

It enjoys the recognition of Traditional Agri-food Product (PAT) and is produced above all in the Apennine ridge between Emilia Romagna and Tuscany; production extends, marginally, to the north of the Marche region.

Rich in high biological value proteins, vitamins and minerals specific to milk and derivatives, raviggiolo belongs to the II fundamental group of foods. The nutritional intake is also characterized by less desirable peculiarities, such as the significant presence of cholesterol and saturated fats - however lower than in full-fat and aged cheeses.