DESCRIPTION
Raspadura is a typical Lodi cheese, unique, absolutely artisanal, naturally lactose-free. But how is this delicacy produced?
Raspadura is a dialectal term, typical of the Lodi area and refers to the ancient technique of the “ raspa ”.
The still young form is hand-rolled by an expert cheesemaker using this technique, which involves the use of a particular blade to obtain soft, long and compact sheets. A fascinating ritual, which evokes by now remote times where the flavors were rich and intense.
The Raspadura can be eaten alone or declined in a thousand ways: with pears and walnuts, with bresaola and rocket, with eggs and asparagus, with risotto and even on pizza!
INGREDIENTS
Lodigiano raw MILK, salt, rennet, lysozyme (natural EGG protein)
NUTRITIONAL VALUES
100g | |
POWER | 384 kcal |
FATS |
26 g |
CARBOHYDRATES |
0.5 g |
PROTEINS | 35 g |
SALT |
0.7g |