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PRODUCTION
ZONE:
Central-Northern Italy. The "Parmigiano Reggiano" controlled origin name,
created in 1954, is reserved exclusively to cheeses with all the required
characteristics and produced in the zone, limited by law, of the provinces
of Parma, Reggio Emilia, Modena and Bologna.
CHARACTERISTICS:
Parmigiano Reggiano, with historical mention dating back to the 13th century,
is a masterpiece of the Italian gastronomic art and continues to be produced
in full accordance with ancient traditions.
The ripened cheese has a light straw-yellow color and finely grainy structure
that breaks in chips and with barely visible holes.
Aroma and flavor are fragrant and delicate and extremely tasty without
ever being sharp. The crust has a naturally golden yellow color.
NUTRITION INFORMATION:
This absolutely unique cheese has facilitated digestion because it contains
7.5% free amino acids that are assimilated without having to digest them.
One hundred grams of the product cover most of the daily requirements
for vitamins A, B2 and B12.
It is rich in calcium, phosphorous and sodium and also contains a good
percentage of magnesium and zinc.
DINING SUGGESTIONS:
The sweet and persistent flavor of Parmigiano Reggiano is a perfect companion
both for noble and full-bodied wines and for lighter and sparkling wines.
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