Parmigiano Reggiano D.O.P. Riserva 23 mesi Forma Intera

Parmigiano Reggiano D.O.P. Riserva 23 mesi Forma Intera

DESCRIPTION

Parmigiano Reggiano, slightly straw-colored, with a granular and crumbly dough, with a balance between sweet and savory, with notes of milk, butter, fresh fruit, spices and dried fruit.

Universally considered "the King of cheeses" is recommended to everyone in the daily diet.

It is one of the few foods left that are obtained in a completely natural way, without any additives! Only milk, rennet and a little salt!

Unsurpassed grated as a condiment for pasta dishes, rice and soups, even the crust can be added when cooking minestrone and vegetable creams; exceptional as a table cheese due to its full and delicate flavor; excellent eaten alone or accompanied with vegetables and fruits such as pears, apples, figs, grapes, peaches, kiwi and walnuts. To delight the most refined palates it is extraordinary with balsamic vinegar.
Do not forget to offer it with an aperitif!

Parmigiano-Reggiano is the only cheese that can withstand additives without a long seasoning that enhances the organoleptic qualities of this precious food. Calcium, phosphorus and amino acids are the main nutrients that make it a food rich in easily assimilable substances and therefore suitable for everyone's diet, starting from early childhood.

Parmigiano-Reggiano is also suitable for people who are intolerant to lactose. In fact, the lactose disappears in the very first hours of life of the product because it turns into lactic acid, and this is one of the cornerstones of the peculiar production process.

ORIGIN

According to historians, the origins of Parmigiano Reggiano date back to the Middle Ages and are generally located around the 12th century.

Boccaccio's Decameron shows that as early as 1200-1300 Parmigiano Reggiano had reached today's diffusion, which leads one to suppose that its origins date back to several centuries earlier. It is not excluded that the recipe is similar to that of a cheese from Piacenza precisely called "il Piacentino" and a lodigiano (the Granone Lodigiano).

Historically, the cradle of Parmigiano Reggiano was in the twelfth century, next to the great monasteries and mighty castles where the first tolls for cheese production appeared.

To have meadows with good productions to be used for the breeding of large cattle, both as a driving force and as a source of fertilizer, it was necessary to have land with plenty of water and it is no coincidence that the largest prairies were formed there where there was an abundance of spring water: in Parma in the northern area of ​​the city, while in Reggio the territory with the most water was between Montecchio Emilia and Campegine.

In Parma, then, thanks to the salt pans of Salsomaggiore, was present, unlike other cities, the salt needed for cheese processing.

Parmigiano Reggiano quickly spread to the present district located south of the Po, in the provinces of Parma, Reggio nell'Emilia and Modena, also touching part of the provinces of Bologna and Mantua.

PRODUCTION AREA

The production area of ​​Parmigiano Reggiano includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantova to the south of the river Po.

SHIPMENTS

Possibility of supplying wholesale restaurants, delicatessens, pizzerias all over Europe (we serve: Austria, Belgium, Croatia, Denmark, Finland, Germany, Greece, Ireland, Luxembourg, Malta - Valletta, Holland, Poland, Portugal, United Kingdom, Spain , Sweden, Switzerland, Slovenia).

The product is shipped fresh a few hours from production from Andria in Puglia

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