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143:": the thin sheets of raspadüra are, in fact, progressively scraped from the surface of the half-cheese with the help of a manual lathe that turns the cheese on itself, and of a special flexible, flat and curved knife that in the colder months can also be heated, so as to obtain soft ribbons of grana cheese that curl up on themselves.
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discarded the defective cheeses, which were cut in half and sometimes given to the farmers of the farmstead, but more commonly taken to Lodi to be sold as raspadüra. Therefore, raspadüra was first a by-product of the processing of grana cheese, a low cost product for the poor who could not afford
110:
Granone
Lodigiano cheeses produced in the casere of the farmsteads, within the sixth month were checked for seasoning faults: they could present defects of compactness, cracks or internal bubbles, which could be felt by hammering the cheeses: then the
127:, on market days, it is still possible to watch the "raspada", the scraping of young grana cheeses (generally aged between 4 and 6 months), which is done on the spot at the customer's request.
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Raspadüra was born as a poor food: in the past it was made from imperfect
Granone Lodigiano cheese wheels, while today healthy wheels are used, aged enough to be cut without crumbling.
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or from a "young" cheese of the grana family, that is aged from four to six months.
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provinces, where it keeps the same name. Raspadüra is usually served as an
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gastronomy, but it is also spread in the neighboring territories of
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52:, presenting it as very thin sheets, scraped with a special
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grated cheese, while now it is a dish also sought after by
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390:Formai de Mut dell'Alta Valle Brembana
135:Raspadüra is a term from the western
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200:"La raspadüra, un grana di strada"
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303:Tortello amaro di Castel Goffredo
251:Pasta, porridge and rice dishes
198:Beppe Lo Russo (28 July 2015).
163:"Granone Lodigiano e Raspadüra"
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16:Method of serving grana cheese
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459:Breads, salumi and condiments
312:Meat, sausage and soup dishes
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26:
139:which in Italian means "
63:Raspadüra is typical of
185:rassegnagastronomica.it
79:, often accompanied by
123:In many towns in the
584:Nocciolini di Canzo
569:Amaretti di Saronno
562:Pastry and desserts
410:Quartirolo Lombardo
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298:Tortelli cremaschi
204:Il Giornale del Po
48:is a way to serve
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574:Colomba di Pasqua
548:Franciacorta DOCG
450:Valtellina Casera
181:"Prodotti tipici"
58:Granone Lodigiano
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645:Province of Lodi
609:Torta delle rose
268:Pavese agnolotti
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137:Lombard language
125:province of Lodi
56:from a wheel of
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660:Italian cheeses
655:Italian cuisine
650:Lombard cheeses
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604:Torta Bertolina
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244:Lombard cuisine
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36:Region or state
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614:Torta paesana
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543:Ca' del Bosco
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512:Fernet-Branca
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359:Veal Milanese
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395:Grana Padano
364:Zuppa pavese
288:Strozzapreti
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167:Saporetipico
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50:grana cheese
45:
44:
425:Rosa Camuna
273:Pizzoccheri
113:cheesemaker
639:Categories
579:Mostaccino
522:Ramazzotti
440:Stracchino
405:Mascarpone
400:Gorgonzola
344:Mondeghili
263:Casoncelli
147:References
624:Veneziana
599:Spongarda
594:Panettone
589:Pan meino
553:Lombardia
502:Barbajada
490:Beverages
415:Raspadüra
380:Bel Paese
334:Cotechino
329:Cassoeula
324:Bruscitti
131:Etymology
89:mushrooms
81:cold cuts
77:appetizer
46:Raspadüra
39:Lombardia
21:Raspadüra
527:Vespetrò
497:Amaretto
481:Mostarda
476:Michetta
471:Bresaola
466:Bisciola
445:Taleggio
354:Pancotto
349:Ossobuco
339:Luganega
293:Tortelli
258:Agnolini
141:scraping
118:gourmets
507:Braulio
420:Robiola
373:Cheeses
283:Risotto
278:Polenta
106:History
97:polenta
93:risotto
73:Cremona
619:Turrón
435:Silter
65:Lodi's
536:Wines
517:Pirlo
430:Salva
385:Bitto
69:Pavia
54:knife
85:nuts
71:and
95:or
87:or
641::
202:.
183:.
165:.
154:^
120:.
99:.
83:,
236:e
229:t
222:v
169:.
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