Directly from Parma:
- 2 Piece of Parmigiano Reggiano Pod from mountain
+ 1 bottle Balsamic Condiment "Saporoso" from mountain
1.350 Kg./2.97 Lbs, seasoned 24 months + 1 bottle Balsamic Condiment "Saporoso
" 100 ml/
3.40 fl oz,
aged for 6 years
Produced by a cooperative cheese producer, located in the Upper Taro Valley, has a healthier flavor. Cows producing milking are fed only with local fodder growing at an altitude of over 1000 meters.
This gives characteristic richness and variety of essences that give it flavors and aromas typical of the mountain.
A fire-branded mark onto Parmagiano Reggiano by the Consortium means the requirements of Pdo, the Protected Designation of Origin. It's made only with the essential and genuine ingredients: typical milk of the typical
land, fire and rennet, with good old methods, with the art and wisdom of the
Master cheese maker.
It takes 14 liters of milk for one kilo of Parmigiano-Reggiano.
cow's milk, rennet and salt
Parmigiano Reggiano Allergens: milk and products thereof
Saporoso allergens: sulphurous dioxide as processing residue
It’s contains only 30% water and 70% nutrients: protein, vitamin, phosphorus, calcium and mineral.
Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly. Is also indicated for people who are lactose intolerant and, the fat content in the Parmigiano Reggiano is lower than most other cheeses.
lactose, food additive
How to store:
After opening a piece of Parmigiano Reggiano vacuum pack, the cheese must be
stored at home in the refrigerator at a temperature between 4 and 8 C and
kept in food-grade plastic film. It must keep clean the surface of the crust
in order to prevent the emergence of mold.
Combination: Parmigiano Reggiano is a very versatile cheese it can be used in a different ways. As a condiment, added grated on Italian pasta, or salads. As a food, eaten in small chunks, simply accompanied with bread, wine, jams, traditional basamic vinegar or fruit like aperitive.