This aged DOP Parmigiano Reggiano cheese is produced with raw milk, partially skimmed by outgrowth, without the addition of additives or preservatives. The production area of Parmigiano Reggiano includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua south of the Po river.
The seasoning makes the Parmesan cheese unique, infact, it contains only 30% of water and 70% of nutrients: it is a cheese rich in proteins, but also vitamins, mineral salts and the grated parmesan cheese it is suitable for every age. Only the best Parmesan aged 24,36,48 months and more contains the right amount of cream that is not eliminated but makes the taste balanced and harmonious. It is an important source of calcium, a key element for the growth and maintenance of skeletal health: 40 grams of aged Parmigiano Reggiano make more than 50% of the daily requirement of this precious element. Another advantage of this food is digestibility, 45 minutes are sufficient to digest 100 grams of Parmesan. This factor also makes it excellent for children and elderly people. This particular cheese contributes, thanks to the exorphins contained in the milk, to give a sense of well-being. Despite being a cheese, Parmigiano Reggiano contains little lactose, and is often considered as a food for intolerant people. Lastly, cholesterol in Parmesan also has low values, less than 1%: much less than other foods such as eggs, butter or other cheeses.
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The chefs of the most famous restaurants use Parmigiano Reggiano cheese. They consider it a precious ingredient, but everything comes from the traditional Italian cuisine, of which we mention two of the many specialties made with this tasty cheese. The Flan of artichokes and Parmesan: a simple dish in which cleaned and minced artichokes are mixed with eggs and Parmesan, then baked. It is served cut in cubes or slices as an appetizer or as a main course and is very popular with vegetarians. Some add also ham or speck to the dough. The Eggplant Parmigiana instead is obtained from sliced aubergines, salted and drained of the liquid, then passed into flour, fried in hot oil and dried on kitchen paper. Put in layers in a baking dish: tomato sauce, eggplant and Parmigiano Reggiano DOP, but also slices of mozzarella and chopped basil leaves, then start again a second layer with tomato sauce, etc. The cooking is done in the oven with a little salting and a pinch of pepper. This dish, unlike the previous one, must be served warm. Try it yourself.
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