Squacquerone di Romagna PDO is a soft and tender cheese, without rind, with a mother-of-pearl color, produced in the provinces of Ravenna, Forlì-Cesena, Rimini, Bologna and Ferrara.
Traditionally eaten in combination with the famous piadina romagnola [internal link], is an excellent spreadable cheese with a sweet, delicate and slightly acidic taste that takes, due to the characteristics of its dough, the shape of the shell that contains it.
According to tradition, its origin dates back to Roman times, although the first certain and documented traces date back only to the end of 1800, thanks to a letter sent by Cardinal Bellisomi – Bishop of Cesena – in which he asked for an account of a shipment of squacquerone coming from Romagna.
Crowned as a product of Denomination of Controlled Origin, for its production are used strictly whole cow’s milk, milk enzymes added with natural graft, rennet and salt. In just a few steps, a genuine and fresh product is obtained which can be stored in the fridge and consumed in a few days (3-4 at the most).
In the kitchen
If in the past, during the winter period, it was served by peasant families with cabbage and piadina, today it can be found on the tables of the best kitchens. A classic is piadina, squacquerone cheese and rocket. But it also goes well with honey, jams, caramelized figs, as well as a filling for fresh pasta or an ingredient in first courses and desserts.
