Raspadura Bella Lodi, de la tradition au finger food
Un terme dialectal, typique de Lodi, mais totalement d'actualité. Bella Lodi remet l'ancienne technique de la "râpe" au goût du jour, une façon de servir le fromage en le présentant en feuilles ultra-fines, raclées avec un couteau spécial. Souple et lèger, il fond dans la bouche, exaltant ainsi toutes les caractéristiques du fromage.
Le raspadüra est l'accompagnement idéal des apéritifs ou des entrées, il se marie parfaitement avec la charcuterie, les noix ou encore les champignons. Idéal pour garnir les plats comme le carpaccio, le risotto ou la polenta, à déguster sur le pouce ou encore pour farcir les sandwiches.
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