(photo by: Archivio Parco Nazionale Dolomiti Bellunesi)
Robiola is a word that, in Italian, stands for many different types of cheese in Lombardy, Piedmont and Veneto. The word Robiola, in the Veneto tradition, represents a fresh, soft, creamy cheese that could be served at any time of the day; it can be used for cooking both savoury and sweet pastry recipes.