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.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.