Ottime ad accompagnare secondi di carne e piatti di verdure.
Gusto intenso di Parmigiano Reggiano, morbida, compatta, facile da spalmare, scaldata diventa fluida, ideale per condire. Conservazione: in frigorifero, durata della confezione aperta 7 giorni. La freschezza del prodotto grattugiatomantenuta nelle buste o nelle vaschette rigide in atmosfera protettiva, garantiscono un ottimo risultato nei condimenti di pasta, minestre, zuppe, verdure gratinate e pizze.
I Bocconcini di Parmigiano Reggiano vengono confezionati in vaschette rigide termoformate in atmosfera protettiva. La media stagionatura del Parmigiano Reggiano ridotto in friabili scaglie, enfatizza il sapore dolce, morbido e deciso. L a Boni SpA produce circa Parmigiano Reggiano, stagionatura media oltre 18 mesi. Presenta una base lattica piuttosto accentuata, accompagnata da note vegetali quali erba, verdura fresca e a volte fiori e frutta. Parmigiano Reggiano ben stagionato oltre 22 mesi.
Gli aromi si accentuano, il formaggio evolve in un equilibrio di dolce e saporito, si presenta perfettamente solubile, friabile e granuloso. Perfetto se abbinato con vini rossi abbastanza strutturati. Parmigiano Reggiano "stravecchio" oltre 30 mesi. Per questo carattere estremamente determinato, si abbina sia con vini rossi di elevato corpo e struttura che con vini bianchi passiti e da meditazione. A l raggiungimento della stagionatura richiesta una parte di forme vengono vendute intere, mentre altre passano nel reparto di confezionamento per il taglio e la porzionatura.
Classico taglio a ruota mezza forma. Zona d'origine. O gni giorno, il latte della mungitura serale viene lasciato riposare sino al mattino in ampie vasche, nelle quali affiora spontaneamente la parte grassa. La cagliata che si presenta viene frammentata in minuscoli granuli grazie ad un antico attrezzo detto spino. Contrassegni e marchi. Le forme di Parmigiano Reggiano prodotte dai caseifici Boni SpA, sono riconoscibili dai numeri di matricola e impresse sulla parte laterale.Attraversando senza fretta la campagna reggiana, in primavera o in tarda estate, potresti imbattersi in un prato stabile o in una moderna I prati In termini ambientali Oggi sappiamo che le caratteristiche sensoriali e nutrizionali del Parmigiano Reggiano sono il risultato di un complesso e delicato equilibrio di Un mix perfetto di storia, arte, leggenda, paesaggi incontaminati, prelibatezze gastronomiche e Idea regalo last minute?
Full day Tour The surroundings of Piacenza. Modena and Ferrari Modena and its ancient flavours The surroundings of Modena.
Full day tour In the surroundings. Tour giornata intera Tour nei dintorni. Modena e la Ferrari Antichi sapori Modena e dintorni. Artemilia ottiene il Certificato di Eccellenza TripAdvisor ! Tour degustazione di Parmigiano Reggiano e Aceto Balsamico, un mix perfetto!Human labour, a thousand years of history, traditions, and a cherished and protected land come together to produce an inimitable cheese.
A unique and extraordinary history, from its origins to the present day, of almost a thousand years. Maturation makes the colour more intense.
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Sincethe Parmigiano Reggiano Consortium carries on the craft and tradition of an excellent food that is Made in Italy. See all recipes. Parmigiano Reggiano: the Consortium flies to Dubai for Gulfood, the great international exhibition dedicated to the food industry.
See all news. I accept to join the Community of the Parmigiano Reggiano Consortium read the Information pursuant to art. PEC: consorzio pec.
The one and only. The product. Operator area. Find Dairy A visit and a tasting Book a guided tour Shop online. The consortium. The history Specifications and legislation Articles of Association Projects. Recipes and more. Recipes Pairings. News Exhibitions and events Video.
Previous Environment We respect the environment and its natural balance, essential for the quality of our raw materials: milk, salt and rennet. Welfare We respect welfare in every sense: zero additives and preservatives in all production stages. Community We respect our community, fifty thousand people, who dedicate themselves passionately every day to a unique and inimitable cheese.
Environment We respect the environment and its natural balance, essential for the quality of our raw materials: milk, salt and rennet. The art of making Human labour, a thousand years of history, traditions, and a cherished and protected land come together to produce an inimitable cheese. How Parmigiano Reggiano is made. The History A unique and extraordinary history, from its origins to the present day, of almost a thousand years.
Where Parmigiano Reggiano is born. Rind: dotted inscription, serial number, PDO and Consortium marks. Thickness: the thickness and texture of the rind are a natural protection for the cheese against external agents.
Tyrosine crystals: the small white dots in the cheese paste are crystals of the amino acid called tyrosine and are an indication of maturation. Colour: from straw yellow to more intense straw yellow, uniform or not uniform.
Eyes: small holes are admitted if less than 2mm in diameter. Guide to Parmigiano Reggiano A journey of discovery into its inimitable characteristics. The Consortium Sincethe Parmigiano Reggiano Consortium carries on the craft and tradition of an excellent food that is Made in Italy. With Parmigiano Reggiano months 24 months Over 36 months 24 months. I have got a few minutes a couple of hours a lot of time a few minutes. Communication News and events.
Brand Ambassador Read more. Parmigiano Reggiano: the Consortium flies to Dubai for Gulfood, the great international exhibition dedicated to the food industry Read more. Press Lunch in Toronto Read more.Parmigiano Reggiano is one of the few products that has earned the right to use the DOP acronym after its name. This is a significant legal designation issued by the European Union — however, in the US it is not always used — which is why it is often not understood.
In this article you will learn what DOP means and why it is important if you care about authenticity. It also represents a legal guarantee that the food was made by local farmers and artisans, using traditional age-old methods.
The DOP designation is used for a variety of food products, including balsamic vinegar, olive oil, salami, prosciutto and, of course, Parmigiano Reggiano. In order to earn this certification, the entire process — from the milking of the cows to the aging of the finished product — must take place exclusively in the specific region in Italy that is included in the Parmigiano Reggiano DOP mandates.
Parmigiano Reggiano is subject to strict rules and regulations that are carefully monitored to ensure the highest possible quality standards. In contrast, some cheeses sold in the US have been found to include additives, like cellulose. Our monthly newsletter will include exclusive new recipes and pairings, information about upcoming events, tips on nutrition and health, chances to participate in exclusive giveaways, and more. Receive exclusive new recipes, information about upcoming events, tips on nutrition and health, and more.
Do you know what DOP means and why it matters? Latest Articles. Brand Ambassador for Parmigiano Reggiano. August 1, The distinctive taste and texture of authentic Parmigiano Reggiano are simply inimitable. August 1, We doubt that any other brand name is misspelled or mispronounced in as many different ways.
Simply spread on bread they give a refreshing break after studying or after a sports activity. The cream of Parmigiano Reggiano is preservatives free. Is perfect for seasoning of first courses, combined with meat, flat vegetable sauce, hot snacks and spread over croutons or Pizza.
Storage: in refrigerator, 7 days shelf life after opening of the package. T he Parmigiano Reggiano, produced by Boni, gets to the table already grated and ready to use. The freshness of the grated product is maintained in the bags or pots with protective atmosphere.
This guarantees a great result when seasoning pasta, soups or vegetables and pizzas. C ubes of Parmigiano Reggiano are packaged in rigid thermoformed cases in protective atmosphere.
T he pots of Parmigiano Reggiano flakes are excellent for their convenience. The medium seasoning of the Parmigiano Reggiano is reduced in crunchy flakes, that emphatize its sweet, soft, and tasty flavour.
In portions flakes, cubes or freshly grated: they keep the quality of the product very high and are available in several weights for domestic and professional use. T he packaging of Parmigiano Reggiano pieces are really convenient: they preserve the high quality of the product and are available in different weights for domestic or professional use.
Thermoformed fixed weight in protective atmosphere, guarantee of the freshness of the product as just cut. B oni SPA produces around The activity includes also the purchase and the seasoning of a lot of other cheese stored in the Boni warehouses. All these forms come from dairies located in the Parmigiano Reggiano region, especially the area of Parma and Reggio Emilia, especially selected for their reputation in quality and consistency.
The factory number PR includes the wheels with the highest quality standards in structure, weight and organoleptic characteristics. This not so long aged cheese melts very quickly, therefore is excellent for baked dishes or sauces.
Also, it is great to be layed on carpaccio, meat, salami or salads because it does not contrast others flavors but harmonizes them all. Parmigiano Reggiano, "medium seasoning" over 18 months. This cheese contains a strong lactic base, together with notes of herbs, fruits, fresh vegetables and, sometimes, flowers.
It is excellent in cubes for an aperitivo, together with white wine or eaten with fresh fruit such as pears or green apples. Parmigiano Reggiano "well seasoned" over 22 months. Aromas are stronger and the cheese is a mix between sweet and strong taste, very crunchy and soluble.
Perfect when combined with red wine. Excellent if served with a fruit salad with some balsamic vinegar from Modena or Reggio Emilia. It can also give a great touch to any kind of dried fruits, and combined with plums or dried figs it is extremely delicious. Parmigiano Reggiano "stravecchio" over 30 months. This cheese, rich of nutritional elements, is more dried, crunchy and grainy. The flavour is stronger and contains notes of dried fruits and spices. It is excellent, due to its strong flavor, with red wines and white passito wines.
A fter reaching the desired ageing, part of the wheels are sold whole, others go through the packing department, they are cut, sliced and packed. Traditional horizontal half wheel cut half wheel. I ts unique taste is the result of over 9 centuries of history and traditionsin a lovely countryside that goes from the Appennins till the Po river, between dairies and farms where the passion for the good traditions is carefully protected; in warehouses where it slowly ages the best men can do from thr simplest natural elements.
Parmigiano Reggiano is an extraordinary cheeseexcellent in the aromas and taste, typical in its structure. Region of origin.It is named after the producing areas, the provinces of ParmaReggio Emiliathe part of Bologna west of the Renoand Modena all in Emilia-Romagna ; and the part of Mantua Lombardy south of the Po.
Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin PDO for cheeses produced in these provinces under Italian and European law. It has been called the " King of Cheeses "  and a "practically perfect food". Parmigiano-Reggiano is made from unpasteurized cow 's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk which is made by keeping milk in large shallow tanks to allow the cream to separate of the previous evening's milking, resulting in a part skim mixture.
This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Calf rennet is added, and the mixture is left to curdle for 10—12 minutes. The curd is then broken up mechanically into small pieces around the size of rice grains.
The curd is left to settle for 45—60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There is L US gallons or imperial gallons of milk per vat, producing two cheeses each.
The remaining whey in the vat was traditionally used to feed the pigs from which Prosciutto di Parma cured Parma ham was produced.
The Difference Between Parmesan and Parmigiano-Reggiano
The barns for these animals were usually just a few yards away from the cheese production rooms. The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again.
The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20—25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every seven days.
The cheese is also turned at this time. At 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat branded on the rind with the Consorzio's logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.
Traditionally, cows have to be fed only on grass or hayproducing grass fed milk.Un secondo. Noi abbiamo. Le polpette al sugo alla napoletana sono un secondo piatto tradizionale della cucina campana che ogni nonna conosce. Si tratta di una variante delle polpette al. Estate, voglia di cose fresche, voglia di verdure, di cibo sano ma gustoso, voglia di una Caesar's Salad con tutta la sua croccantezza e il suo sapore inconfondibile.
La ricetta dell'estate. I peperoni ripieni sono un grande classico della bella stagione. Un piatto facile, gustoso e che si presta davvero a molte occasioni. Avete mai sentito parlare del pane cunzato? Ricetta siciliana che ha tutto il sapore dell'estate passata con i piedi affondati nella sabbia a respirare il profumo del mare. Un secondo piatto elegante e gustoso. Oggi con la ricetta di Chef Deg prepariamo delle squisite seppie ripiene.
In cucina non si spreca nulla! Insomma, un jolly che puoi giocarti in qualunque momento. Chef Deg ci regala infatti una squisita ricetta degli involtini di vitello. Da leccarsi i baffi, anche se non li hai! Skip to content.Cracking a Wheel of Parmigiano Reggiano - Cheese - Whole Foods Market