€17,90
€17,90
Parmigiano Reggiano PDO is a hard cheese, produced in the provinces of Parma, Reggio Emilia, Modena and partly Mantua and Bologna.
Among the oldest cheeses in the world, it is obtained from the processing of 100% Italian raw cow’s milk, partially skimmed by surfacing and without the addition of additives. Parmigiano Reggiano PDO is known for its fragrant, delicate, savoury but not spicy taste.
We recommend tasting it for an aperitif or a healthy snack, better if accompanied with fresh fruit, nuts or honey.
Milk, rennet, salt
Milk, rennet, salt
FEATURES AND PROPERTIES
Its organoleptic properties (high digestibility, high calcium content, absence of preservatives or additives, and presence of numerous mineral substances) make this cheese particularly appreciated and present daily on Italian tables. The hard, slightly grainy paste and the traditional straw-yellow colour of the crust are the characteristics that make Parmigiano Reggiano PDO recognizable all over the world.
Thanks to its enormous versatility, Parmigiano Reggiano PDO is a much appreciated ingredient and particularly used in the kitchen: it enriches every dish giving different aromas based on the seasoning and enhances the taste of traditional recipes.
PROCESSING
The processing of Parmigiano Reggiano PDO involves very specific processing phases, but above all, it is characterized by processes that have an ancestral tradition:
TASTING TIPS
Depending on the ageing, Parmigiano Reggiano PDO can be combined with a number of foods:
CURIOUS FACTS
Parmigiano Reggiano PDO is one of the oldest cheeses in the world and is still produced today according to the ancestral tradition dating back to about nine centuries ago. According to some testimonies, the origins of this cheese date back to the 13th century, but despite having travelled around the world it has never lost its uniqueness, thanks above all to the skill of the dairy masters who have handed down the traditional recipe over the centuries.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
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Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
