Grana Bella Lodi Raspadura is an ancient tradition that has nowadays become finger food.
Raspadura is a term from the local dialect that refers to the ancient «raspa» technique, a way of serving cheese by presenting it in shavings that are scraped off using a particular type of knife. The result is a very soft and light cheese that melts in your mouth.
Bella Lodi Raspadura makes an ideal starter or nibble to be enjoyed with an aperitif, often accompanied by cold meats such as salami, nuts or mushrooms. Perfect for providing the finishing touch to dishes like carpaccio, risotto or polenta, or just for filling rolls and sandwiches.
The artisan who made it
Pozzali Lodigrana story starts in Lodi in 1947 is an unusual one. It all starts in a university classroom, where three young undergraduates in their final year at the University of Milan decided to become cheesemakers.
Using their father's farm, they built their first dairy and started to transform theirs and the surrounding farms’ milk into cheese. The rest is history.
Now, called Bella Lodi, it is an award winning cheese maker focused in transforming only Italian milk into high quality cheeses respecting the environment, their dairy has been designed to reduce their environmental impact to zero. The idea was an instant success.