1.0Caseificio Roccaveranohttps://www.caseificioroccaverano.it/enStefano Iannellohttps://www.caseificioroccaverano.it/en/author/stefano/rich600338<blockquote class="wp-embedded-content"><a href="https://www.caseificioroccaverano.it/en/prodotto/robiola-puracapra-fresca/">Robiola puracapra fresca</a></blockquote> <script type='text/javascript'> <!--//--><![CDATA[//><!-- /*! This file is auto-generated */ !function(d,l){"use strict";var e=!1,n=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,i,a,s=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=new RegExp("^https?:$","i"),c=0;c<n.length;c++)n[c].style.display="none";for(c=0;c<s.length;c++)if(r=s[c],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(a=parseInt(t.value,10)))a=1e3;else if(~~a<200)a=200;r.height=a}if("link"===t.message)if(i=l.createElement("a"),a=l.createElement("a"),i.href=r.getAttribute("src"),a.href=t.value,o.test(a.protocol))if(a.host===i.host)if(l.activeElement===r)d.top.location.href=t.value}}},e)d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",t,!1),d.addEventListener("load",t,!1);function t(){if(!n){n=!0;for(var e,t,r=-1!==navigator.appVersion.indexOf("MSIE 10"),i=!!navigator.userAgent.match(/Trident.*rv:11\./),a=l.querySelectorAll("iframe.wp-embedded-content"),s=0;s<a.length;s++){if(!(e=a[s]).getAttribute("data-secret"))t=Math.random().toString(36).substr(2,10),e.src+="#?secret="+t,e.setAttribute("data-secret",t);if(r||i)(t=e.cloneNode(!0)).removeAttribute("security"),e.parentNode.replaceChild(t,e)}}}}(window,document); //--><!]]> </script><iframe sandbox="allow-scripts" security="restricted" src="https://www.caseificioroccaverano.it/en/prodotto/robiola-puracapra-fresca/embed/" width="600" height="338" title="“Robiola puracapra fresca” — Caseificio Roccaverano" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>https://www.caseificioroccaverano.it/wp-content/uploads/2020/06/200205_Robiola_Puracapra-scont.png25511843Traditional Robiola from pure fresh goat milk (weighing about 300 grams) and characterised by its spreadable texture and delicate acidity, typical of lactic acid fermentation processes with high ph acidity levels. The texture and high digestibility of the product make it particularly suitable for recipes using a range of herbs and aromas. DOWNLOAD THE TECHNICAL […]