Directly from Parma:
- 1 Piece of Parmigiano Reggiano Pod + 1 bottle of Traditional Balsamic Vinegar of Modena Pdo 12 years from hills, I° quality
vacuum packed, 1.350 Kg./3 Lbs, seasoned 24 months + 1 bottle of Traditional Balsamic Vinegar of Modena Pdo 12 years
, 100 ml/3.40 fl oz
Premio Alma Caseus 2016 - 2° classificato
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
Allergens: milk and products thereof
Allergens Traditional Balsamic Vinegar of Modena DOP: contains sulphites
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.