Prodotti DOP e IGP

del territorio Imola

Formaggio di Fossa di Sogliano Pdo

The seasoning process of this cheese inside tufa pits (called “fosse” in Italian) is only possible in the two towns of Sogliano al Rubicone and Talamello but the cow, sheep or mixed cheese can come from a much wider are. The cheese is then left to mature in the pits for 80-100 days. The Caciotte, have a rather misshapen appearance due to the seasoning system....

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Squacquerone di Romagna Pdo

Squacquerone is a fresh cheese produced in the provinces of forli, ravenna, rimini, imola, ferrara and bologna. it is one of the most typical cheeses of romagna: it is used as an ingredient in cappelletti (small hat-shaped pasta) and goes perfectly on piadina bread. ...

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