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Parmigiano Reggiano (Parmesan)

This long-seasoned DOP 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 unique, infact, it contains only 30% of water and 70% of nutrients: it is a cheese rich in proteins, vitamins, calcium and mineral salts,and it is suitable for every age. Only the best Parmesan 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 Parmigiano Reggiano make more than 50% of the daily requirement of this precious element.

Caseificio Araldi

Araldi is an historic producer of Parmigiano Reggiano, known for the refined taste obtained in the various ages of the cheese. Present at Expo 2015, is often visited by foreign visitors as S. Sherwood of the New York Times that included Araldi in his tasting journey in Parma. Try it absolutely!

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