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Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.
Sottocenere al Tartufo. Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind. [1] It has a somewhat mild taste and is semi-soft in firmness.
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Italian Riviera east of Genoa, focaccia con il formaggio ('cheese focaccia') or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria, and eastern Tuscany) it ...
The name Romagna originates from the Latin name Romania, which originally was the generic name for "land inhabited by Romans", and first appeared on Latin documents in the 5th century AD. It later took on the more specific meaning of "territory subjected to Eastern Roman rule", whose citizens called themselves Romans ( Romani in Latin ...
Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse.It is a firm pasta filata ('stretched-curd') cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse.
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle, in the Trentino region of Italy.. The cheeses, which are matured for at least two months, are cylindrical in form and typically weigh 13 kg (29 lb).
The Fogheraccia di San Giuseppe (Romagnol: fugaràza 'd San Jusèf, also fugaréna, fugaràcia, or fugaròina), also known as the Focarina, [1] is an annual public bonfire lit on the evening of 18 March, the vigil of Saint Joseph's Day, in the historical region of Romagna, northern Italy, [2] and San Marino.
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