ROBIOLA DI ROCCAVERANO PDO EN

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Robiola Roccaverano becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
Robiola of Roccaverano PDO has ancient origins; testimonies it back to the Celtic-Ligurian period, later recounted by Pliny and Pantaleone, who appreciated the quality and it illustrated the production cycle.
Its name refers to both the Latin “robium,” referring to the reddish color of the outside of the dough, and the name of the country of Roccaverano Astigiano, from where it originated the product. Robiola of Roccaverano PDO is the only Italian PDO cheese that can be produced only with goat’s milk, goat’s milk and cow’s milk, goat’s milk and sheep. However, must be present at least 50% of goat’s milk, the remaining 50% can be from sheep’s milk or cow’s milk.
Robiola of Roccaverano PDO is a fresh cheese, whose maturation depends milky microflora present in the milk used only raw, without the presence of enzymes added. The power base of the cows, sheep and goats must be composed of green or preserved fodder. The current specification prohibits the use GM feed. It produces more from spring to late autumn.

ROBIOLA DI ROCCAVERANO DOP FOTO

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