Hamper FO03-D “Parmigiano Reggiano gift basket” contains:
- 1 Kg Parmigiano Reggiano DOP maturing 12 months
- 1 Kg Parmigiano Reggiano DOP maturing 24 months
- 1 Kg Parmigiano Reggiano DOP maturing 36 months
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Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
Parmigiano Reggiano for every dish
Parmigiano Reggiano has been safeguarded by the Consortium for over seventy years and has been loved for centuries for its generous taste. It boasts a Protected Designation of Origin (PDO) status, according to the European Standard EEC Reg. 2081/92 and the recognition of Reg. CE No 1107/96. Only the cheese made according to the rules contained in the production regulations can bear the Parmigiano-Reggiano mark. This basket can be a good as a gift basket or a tasting mix with 3 different seasoning lenghts: 12/24/36 months ageing for a true parmesan cheese nutrition.
Designation: Parmigiano Reggiano DOP (stagionato 12/24/36 mesi)
Net quantity: 1000 g
Ingredients: cow milk, rennet, salt.
Special conditions of storage and / or use: store in a fresh place, once opened keep it in the fridge.
Produced and packaged by: Azienda agricola e caseificio Araldi Pietro e Luigi , Via Bergamino 3 – Loc. Madregolo – 43044 Collecchio (Pr)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients: milk
“Velvety” soup with legumes and vegetables
Ingredients for 4 people:
– 200 g of mixed legumes (lentils, white and red beans, Spelt, chickpeas, peas)
– 3 potatoes
– 8 Brussels sprouts
– 2 carrots
– 2/3 tablespoons of extra virgin olive oil
– Parmigiano Reggiano
Read this recipe on Good habits & Quality foods
The Chef”s secret.
Before you sereve the dish, drip a little bit of extra virgin oil on the surface. If the soup is thick and hot, the oil will give his best aroma. Then you can put over the soup a thin flake of Parmesan cheese.
Discover more about the production reading the information into the Hamper FO03-A, selecting the tab “Production”.A