"Sinking a knife or spoon into robiolina is like dipping into lightly whipped cream. "
Get the Recipe
On my last visit to Italy this past November, I was surprised to see the number of American products popping up with regularity in Italian supermarkets. Only a few years ago Roman expats yearning for Bisquick or maple syrup had to cross the Tiber to visit the so-called "American aisle" at Castroni, the beloved specialty store that carries just about every food product a non-Italian could yearn for.
But there it was, staring out at me from the dairy case of my old neighborhood supermercato: Philadelphia brand cream cheese. For a split second, I looked around for an everything bagel to go with it. But mostly, I was confused and a little sad, because Italians have robiolina, their own, scrumptious version of cream cheese.
Luckily, the reverse situation is also happening here in the United States, where more and more upscale grocers and specialty shops are carrying robiolina. If you have never tried it before, I recommend giving these individually packaged cubes of creamy, fresh cheese a try.