Robiola fresh. A specialty of northern Italy. The origin of the name is not certain. It may be derived from the town of Robbio in Vercelli province, although the modern production zone is situated along the border between Piedmont and Lombardy. There is another hipothesis according to which the cheese was called rubeole (ruddy) because of the pinkish color of the rind of the seasoned version.The paste is soft with a color ranging from whitish to straw yellow. It has a soft but compact body, the flavour is sweet and yelding. It is an excellent table cheeses, which is eaten alone or flavoured with olive oil, salt and pepper. In Piedmont, Robiola is dressed with a sauce known as bagnet vert or green sauce, which is prepared with chopped parsley, garlic, bread, a bit of pur? ed tomato and several anchovies. Robiola cheese has an extremely long history, since they were already known and highly appreciated in the Middle Ages.
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Shipping weight: 1,5
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riso ai 4 formaggi
Small pizza with soft cheese and mozzarella cheese