| Headword | Squacquerone Romagna |
| Domain and subdomain | Nutrition – dairy products (cheese) |
| Grammatical label | Noun, sing. |
| Definition | Traditional cheese of Romagna, white-coloured, soft and rapidly aged. It is produced with cow’s milk in the areas of Ravenna, Forlì, Ceserna, Rimini and Bologna. (1) |
| Note | PDO Scquaquerone Romagna is a cheese obtained from cow whole and pastourised milk with the addition of salt, rennet and live lactic ferments. After the coagulation, obtained using liquid calf rennet, the formation takes place, that consists in the rennet’s unloading in specific fierced mould. Salting in brine and maturation are the following operations. It is part of Emilia-Romagna cheese tradition and it is characterised by its creaminess and spread ability. Its colour is pearl-white and the aroma is a little bit acid but also delicate. It is a fresh cheese without nerve. (2) The name describes its non-shape, determined by the box that contains it. It is one of the product most used in order to fill the “piadina”, another typical product of Romagna. This cheese is also perfectly combined with honey, confitures and figs. It can be also used as filling for “cappelletti”, but also as condiment for pasta. (3) |
| Context | Squacquerone is made from cow’s milk in the modern provinces of Ravenna, Forlì-Cesena, Rimini, Bologna, and Ferrara. (4) |
| Phonetic transcription | [Skwakwe‘rone ro‘maɳa] |
| Synonyms/Variations | ND |
| Etymology | The name derives from the dialect of Romagna “squaquaron” indicating the high level of “acquosità” (presence of water) in this cheese that, being really tender, is perfect to be spread; it is really similar to “stracchino” or “crescenza”, but it is different from them because of its origin, diverse production of milk and method of manufacturing. (5) |
| Product image |  (6) |
| Equivalents | ITA Squacquerone di Romagna ESP Queso Squacquerone Romaña FRA Squacquerone Romagna RO Squacquerone di Romagna |
| Note of the equivalents | The Italian denomination is used, sometimes specifying that it is a type of “cheese”. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 03/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1) Dizionario Italiano – Il Sabatini Coletti 2) https://agricoltura.regione.emilia-romagna.it/dop-igp/temi/prodotti-dop-e-igp-dellemilia-romagna-1/elenco-prodotti-dop-e-igp-dellemilia-romagna/squacquerone-di-romagna-dop 3) https://www.qualigeo.eu/prodotto-qualigeo/squacquerone-di-romagna-dop/ 4) https://lucasitaly.com/2018/10/19/squacquerone/ 5) https://www.authentico-ita.org/5-incredibili-cose-non-sapevi-squacquerone-romagna/ 6) https://www.google.com/imgres?imgurl=http%3A%2F%2Fwww.formaggio.it%2Fwp-content%2Fuploads%2F2013%2F07%2FSquacquerone-5.jpg&imgrefurl=http%3A%2F%2Fwww.formaggio.it%2Fformaggio%2Fsquacquerone-di-romagna-d-o-p%2F&tbnid=MtBtnsFQEVKOTM&vet=12ahUKEwjHlOHA4oXyAhXP-qQKHascBmYQMygiegUIARCDAg..i&docid=aeC8fZz52bGR1M&w=485&h=272&q=squacquerone&ved=2ahUKEwjHlOHA4oXyAhXP-qQKHascBmYQMygiegUIARCDAg |
