Parmigiano Reggiano PDO from the hills + Traditional Balsamic Vinegar of Modena Affinato Aged 12 years
- Awards: Azienda Agricola (farm) Saliceto , Traditional Balsamic Vinegar of Modena
- Producer: Azienda Agricola (farm) Saliceto, Acetaia Malpighi
- Containing: 1,35 Kg. / 3 Lbs. + 100 ml / 3.38 fl.oz
- Shelf Life: : 8/9 months for Parmigiano Reggiano; 10 years for Traditional Balsamic Vinegar
- Shipping: available worldwide, except in Australia
1 x Parmigiano Reggiano PDO from hills, 24 months - 1,35 kg
1 x Traditional Balsamic Vinegar of Modena Affinato Aged 12 years
|Italia||Non Disponibile||1/2 Giorni lavorativi|
|U.E.||3/5 Giorni lavorativi||1/3 Giorni lavorativi|
|Altri Paesi||5/7 Giorni lavorativi||2/4 Giorni lavorativi|
The King of cheeses has been produced using the same ingredients for almost a thousand years: genuine cow's milk, salt and rennet, the wisdom of the cheesemaker and a lot of time for its ageing. This is why Parmigiano Reggiano is unique, a PDO product and can only be made in some provinces of the Po Valley: Parma, Reggio Emilia, Modena, Bologna and Mantua.
Its history began in these lands in the 12th century, in the Benedictine abbeys between Reggio and Parma (the first dairies were born from those monasteries).
The Parmigiano Reggiano Consortium is a body created precisely to defend this millenary history from thousands of imitations all over the world; the PDO mark now makes it inimitable.
Each wheel is marked with the typical Parmigiano Reggiano lettering stamped in dots on the entire circumference of the wheels, and bears a stamp with the date of production and the number of the dairy: a real identity card which makes identification possible.
It would be a shame not to pair Parmesan cheese with a few drops of Traditional Balsamic Vinegar of Modena PDO, another unique and typical product of the Emilia region. With ageing characteristics of over 12 years, with a full-bodied and robust flavour, with woody veins, with a harmonious aroma and well-balanced density, it is the perfect match for our cheese.
It was born as a digestive to be taken in small glasses at the end of a meal, and over time it has found use in the menus of great international chefs from entrées to desserts.
Placed in the attics of houses, the barrels are subject to the summer heat and the winter cold; barrels are organised according to their capacity and made up of different woods: oak, mulberry, chestnut, cherry, sometimes juniper.
Here the Traditional Balsamic Vinegar of Modena acidifies, matures, ages and achieves an equilibrium that only the preciousness of time and the experienced hand of man can produce. After a rigorous examination carried out by the Consortium of Producers of the Traditional Balsamic Vinegar of Modena PDO - of which Ermes Malpighi is one of the founders - the guarantee seal with a serial number is applied directly onto each package. The Malpighi family is one of the most ancient that produces Traditional Balsamic Vinegar of Modena PDO (since 1850, they have arrived to the fifth generation); they now own 3000 barrels in which Traditional Balsamic Vinegar matures and acidifies
Parmigiano Reggiano is an extremely versatile product: it is an excellent cheese to be enjoyed alone, perhaps accompanied by some vegetables, as well as as a condiment, especially if grated.
If you pour a few drops of Traditional Balsamic Vinegar of Modena PDO, then, you will create a perfect gourmet combination.
This elixir, in fact, is suitable for important, tasty and spicy cheeses, fruit salads of berries, strawberries or cherries, custard or ice cream, panettone or strudel. It is also excellent as a digestive, to be enjoyed in a ceramic or plastic teaspoon (never a metal one: it would ruin the flavour)
How to store Parmigiano Reggiano: Parmigiano Reggiano, shipped in portions obtained directly from cutting the whole wheel, once extracted from the vacuum has to be kept wrapped in cling film and placed in the lower area of the domestic refrigerator, at a temperature between + 4 ° / + 8° C. The surface of the rind has to be kept clean in order to avoid the creation of mould.
How to store Traditional Balsamic Vinegar: it is recommended to keep it well sealed in a cool and dark place.
Parmigiano Reggiano from the mountain:
Aged: 24 months
- Appearance: moderately grainy, with traces of tyrosine
- Colour: pale straw yellow
- Smell: with an aromatic smell
- Taste: full, slightly savoury flavour
Ingredients: cow's milk, salt and rennet
Allergens: milk and products thereof; free from lactose, additives and preservatives
Calories per 100 gr: 402 kcal
Format: a 1,350 kg-piece of Parmigiano Reggiano PDO from the hills, vacuum packed + elegant box containing a 100 ml-bottle of Traditional Modena Vinegar Aged 12 years and glass tic dropper.
Traditional Balsamic Vinegar of Modena PDO Affinato:
- Appearance: clear
- Colour: dark brown, full and bright
- Smell: pungent but balanced
- Taste: decisive, round and full
- Density: 1.30
Ingredients: cooked must of Modena grapes (Trebbiano and Lambrusco)
Allergens: sulfur dioxide
Calories per 5 ml: about 60 kcal
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