This very creamy cheese from Emila-Romagna owes its onomatopoeic name (Squaquarone) to its soft, white curd that tends to expand ("squacquerarsi" in the local expression).
Its processing still follows the old traditional methods, with prime quality cow’s milk, through well-established phases. Squaquarone, ideal as a spread, is traditionally associated to the local piadina, and is an essential ingredient for many stuffed pasta dishes (tortellini, rotoli, cannelloni).
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