-
Robiola is an
Italian soft-ripened
cheese of the
Stracchino family. It is from the
Langhe region and made with
varying proportions of cow's, goat's, and...
- Emilia-Romagna
Robiola Robiola Alta
Langa –
Piedmont Robiola bresciana –
Lombardy Robiola Cavour –
Piedmont Robiola contadina –
Piedmont Robiola d'Alba al...
- complements, but
other variants include pecorino, ricotta, stracchino,
robiola, taleggio,
smoked provola or caciocavallo.
Beside mozzarella, m****-produced...
-
Pecorino siciliano Pecorino toscano Pepato Picón Bejes-Tresviso
Ricotta Robiola Roncal cheese Roquefort Saloio Šar
cheese Serra da
Estrela cheese Serpa...
- a
special version of
agnolotti is
prepared with a
donkey meat filling.
Robiola cheese is
another po****r
ingredient in Piedmont.
Other variations: Agnolotti...
- Picón Bejes-Tresviso Pouligny-Saint-Pierre
cheese Rigotte de
Condrieu Robiola Rocamadour cheese Rubing Sainte-Maure de
Touraine Santarém
cheese Selles-sur-Cher...
-
violet mustard, asparagus, sugar-coated
fennel seeds Dessert:
mission figs,
robiola cheese, s****ed pistachios, taco s**** Contestants: Ulli Stachl, Food...
-
Another theory connects it to a kind of
cheese (related to
modern Italian robiola), but that also
appears unlikely.
Ravioli are
mentioned in the personal...
- dialect).
Polenta is
common throughout the region.
Regional cheeses include Robiola, Crescenza, Taleggio,
Gorgonzola and
Grana Padano.
Butter and
cream are...
-
leftover meat.
Regional cheeses include Grana Padano, Gorgonzola, crescenza,
robiola, and
Taleggio (the
plains of
central and
southern Lombardy allow intensive...
