When a friend asks us what he could expect from his first trip to Romagna, we should also speak about its good delicacies. Among the typical flavors that, we promise, he will taste there is, clearly, “piadina”. When we begin to list the different versions of it that he will try, we think how much is it good with sheep’s milk cheese of Romagna…
The sheep’s milk cheese, or “caciotta”, of Romagna is made from the sheep grazings of high-average inland hill.
These landscapes have a still virgin and untouched beauty and since always have a strong agricultural vocation. These are areas in which ancient traditions and important principles, such as eating healthy, are still rooted in.
To hand down the secret of the good and genuine “caciotta” are generations and generations of farmers.
The first settlements where cheese is produced in Romagna are already dating to the first century: in a document of that time a sheep’s milk cheese from the valley of Sarsina, near Cesena, is mentioned.
Today the production is concentrated in the province of Forli, Cesena and Rimini, at dairies with a familiar character, which continue to use only the milk of their herds.
Produced between September and November, the “caciotta” can be consumed after 20-30 days in the semiaged version, or after 60 days in the aged version. More soft and sweet the first, pungent and spicy the second.
A particular variant is the “Pecorino Ubriacone”, seasoned in fresh marcs of black grapes, featuring a spicy taste, a sweet and winy smell, it remains internally soft even after long seasoning.
The “caciotta” is also the raw material of the sublime “Formaggio di Fossa”, now appreciated all over the world.
Come to spend your next holidays in Riccione, discover its cuisine, the sea, the services and its back-country.
Click www.visitriccione.com!