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The robiola is an Italian soft cheese that takes its name from Robbio, an Italian town in the province of Pavia. There are many varieties of robiola, produced in northern Italy, for example in the Langhe, Valsassina and other areas; usually they are short seasoning.
Another etymology would like robiola to derive from rubrum because of the reddish color that often takes the crumb of the robiola. The Langhe and the Brescia area are two areas of ancient tradition in terms of robiola.
Robiola is a creamy cheese you can tasty in many times.
PUMPKIN VELVET WITH GINGER AND ROBIOLA
100 gr of Robiola
400 g pumpkin
a bunch of chives
a teaspoon of grated fresh ginger
8 purple potato chips
Extra virgin Oil
1 glass vegetable broth if needed
Cut the pumpkin into cubes and stew it in a pan with a little oil. To soften it more quickly you can add a glass of vegetable stock. Remove the pumpkin cubes from the pan and pass them in the mixer: if the mixture is too thick add a little 'liquid from the bottom of the pumpkin or a little water. Add the previously grated ginger to the raw. Form some Robiola cubes and place them in the middle of the plate. Now sprinkle the chopped chives and place the potato chips on the side of the plate.
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