Bio Parmigiano Reggiano 24 months
Parmigiano Reggiano 24 months BIO is made without additives, even the natural ones are prohibited by the Consortium Regulations, and cattle is only fed locally grown forage and grass (lucern, alfalfa and meadows left untouched for at least 12 months) avoiding completely silage, fermented feeds and animal flours.
His history is a unique and extraordinary journey going for more than a thousand years and it has always been made in the same places, with the same passion and the same ingredients. It is also a slow journey following the natural passing of seasons.The production area is limited to the provinces of Parma, Reggio Emilia and Modena, with parts of the province of Mantua (to the right of the Po River) and Bologna (to the left of the Reno River).
Parmigiano Reggiano seasoned for 24 months is a perfect match with most of first courses, soups and pureed soups, both grated and in flakes. Even the curst, after a good cleaning, can be added to minestrone soup and pureed vegetable soups to make them richer. Parmigiano Reggiano is also great to make second courses: in flakes on fish or meat carpaccio, or on roastbeef with rocked and a drip of extra virgin olive oil. By itself it can be enjoyed with dried fruit (apricot, figs, raisins, plums) and paired with a quite structured wine such as Chianti Classico or Sangiovese di Romagna.
INGREDIENTS: milk sal, rennett.
ALLERGENS PRESENTED IN SITE: nuts and nut products.
15 in stock