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Squacquerone di Romagna PDO

SQUACQUERONE DI ROMAGNA PDO is a typical fresh cheese of the Romagna territory, traditionally eaten with piadina. Its origin is very ancient: some documents dating back to the 19th century already talk about the preparation of it, but according to some other sources it dates as back as the 1st century AD.

Along with casatella, it is a variation of the tradizional raviggiolo cheese. They are different in terms of ripening – as Squacquerone usually has a very short ripening period – and salting. It has an extremely soft texture, is skin free and made exclusively from whole cow’s milk. As a fresh cheese, it should be consumed within three days after opening.

With its creamy-gelatinous mother-of-pearl texture, the delicate aroma and the sweetly acidulous flavour, it is excellent when served with piadina, but it is a delicious ingredient also for starters or fresh salads. It is also an ingredient for the filling of Cappelletti in the area of Ravenna and Forlì.

In 2012, the European Commission awarded Squacquerone di Romagna with the Protected Designation of Origin (PDO) label.

A cura della Redazione Locale.

Ultima modifica: 6 December 2022


Bacon and Squacquerone di Romagna PDO risotto

Ingredients for 4 people

  • 400 grams of Carnaroli rice;
  • 1 shallot;
  • 80 grams of bacon;
  • 80 grams of butter;
  • 50 grams of Parmesan;
  • 250 grams of Squacquerone di Romagna PDO;
  • chicken broth;
  • salt and pepper.


Toast the rice. Simmer the onion in butter and add it to the rice.
Add the crispy diced bacon and the remaining butter, cook the mixture with some chicken broth and add salt to taste.
Mix the ingredients well and add the squacquerone when the rice is about three-quarters cooked.
When cooked, stir with grated Parmesan and a bit of pepper.