The production area of Parmigiano Reggiano Dop includes the municipalities in the province of Bologna, Modena, Parma and Reggio Emilia for Emilia Romagna; its origins go back to the Middle Ages, when the Benedictine and Cistercian monks decided to reclaim the large marshy area of the Po Valley and prepare it for grazing and cattle breeding. Later, the need arose to preserve the abundant milk produced and transform it into a cheese capable of lasting over time: here is the birth of Parmesan! The first document that testifies to its commercialization is a notarial deed in Genoa in 1200, which tells of the qualities of the so-called "Caseus Parmensis" (Parma cheese) and its knowledge even in cities very far from the production area; going on over the years, it spreads more and more and assumes considerable importance also at an economic level for local producers and traders, also starting export to countries such as Germany, France and Spain. Given the great success and fame acquired, the time comes to protect the name of the "Parma cheese" from copies or tarots; for this reason, a document dated 1612 clearly defines the only places where the cheese could have come from in order to obtain the wording "... di Parma": a sort of ancestor for DOP and IGP certifications. Coming to the present day, the production technique has not changed, it takes place without additives and in an absolutely natural way (the craftsmanship and quality instead varies and depends on the experience and skill of the producer); in 1954 the producers of Parma and Reggio Emilia joined in the Parmigiano Reggiano Cheese Consortium and in 1996 obtained the European DOP certification, essential for the most imitated and counterfeited cheese in the world.

Parmigiano Reggiano Dop is certainly the best-known cheese from our Region all over the world, with a unique aromatic fragrance and a tasty and intense flavor, but never aggressive.

We offer a Parmigiano Reggiano Dop of extreme quality, simple, genuine and absolutely artisanal.

This Mountain Parmigiano Reggiano aged over 48 months selected by us is a real specialty: despite being aged for more than 4 years it is still delicate, not aggressive nor spicy. Really exciting to be able to taste some flakes! We recommend accompanying it with a wine of the same quality and intensity, mainly well-structured red reserves.

Flawless grated on dry first courses but also on tortellini in meat broth, where it releases all its flavor. Original and appetizing idea in flakes for a refined aperitif. Also very good with jams, mustards and dried fruit

Ingredients & Allergens:

Milk, salt, rennet.

Storage:

Store in a cool place at temperatures between 4 ° C and 8 ° C.

Nutritional values per 100 g:

Energy value 402 Kcal Fat 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Proteins 32 g salt 1.6 g