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PARMIGIANO REGGIANO: a source of energy

Parmigiano Reggiano is the “King of Italian Cheeses” for its exceptional nutritional features, due to the quality of milk and a very long production and maturing process, which tradition dates back to the 12° Century.

Parmigiano Reggiano is the “King of Italian Cheeses” for its exceptional nutritional features, due to the quality of milk and a very long production and maturing process, which tradition dates back to the 12° Century.

Parmigiano Reggiano can be considered as a complete food, rich in calcium, phosphorus, oligoelemts and vitamins. It’s thetastiest answer to a balanced and functional diet in today’s lifestyles, where physical wellbeing, vitality and dynamism are key.

It’s  widely used in Italian Menus, in a thousand, different ways:

  • as a food, eaten in small chunks, together with bread, and perhaps wine, jams or fruit
  • as a topping, added to yr dishes (pasta, vegetables, fruit salads) ,especially grated or in sliver, to enrich them with the typical flavor and its healthy nutritional power.
  • as an ingredient, used in recipes or other preparations (for example, fresh pasta filling, meat preparations, pies containing vegetables and other ingredients)

According with its maturing age, it is suggested to be used, as follows:

A 12 to 18-month old Parmigiano Reggiano can be tasted in slivers accompanied by raw vegetables, such as celery and cherry tomatoes. To contrast with its delicate taste, it can be accompanied by a not-too-spicy chutney (kiwi, apricot, melon). All this served with a dry white wine.

A 24-month old Parmigiano Reggiano is a perfect match for most of the traditional Italian pasta dishes, both grated and in slivers. An interesting twist is cooking the cheese rind in vegetable soup.

A 26 to 30-month old Parmigiano Reggiano can be used in the kitchen to enhance flavour in the preparation of main courses. It can be served in slivers on meat or fish carpaccios, or on roast beef with a drizzle of extra-virgin olive oil. This long maturation Parmigiano Reggiano can be served with more or less structured red wines

A sliver of matured Parmigiano Reggiano (more than 30 month) is sublime if served with a few drops of Traditional Balsamic Vinegar.