Raspadüra

Raspadüra is a traditional Italian food product, specifically a type of cheese, originating from the Lombardy region in Northern Italy. It is a unique form of cheese that is shaved off from a larger wheel, typically using a special knife known as a raspadüra.

History

The tradition of making Raspadüra dates back to ancient times in Lombardy. The name raspadüra comes from the Lombard dialect, which means "to scrape". This refers to the process of scraping the cheese off the wheel, which gives it its distinctive thin, flaky texture.

Production

Raspadüra is made from the same milk used to produce Lombardy's famous Grana Padano and Parmigiano Reggiano cheeses. The cheese is left to mature for a shorter period, resulting in a softer texture that can be easily scraped off. The cheese wheel is traditionally scraped using a special knife, also called a raspadüra, which has a curved blade designed to shave off thin, delicate slices of cheese.

Culinary Uses

Raspadüra is often used in traditional Lombard cuisine. It is typically served as an appetizer, often accompanied by cold cuts and pickles. It can also be used as a topping for pasta dishes, risottos, and salads. Its delicate, slightly sweet flavor and unique texture make it a popular choice for many traditional Italian dishes.

See Also

• Italian cuisine
• Cheese
• Lombardy

References

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