THE HISTORY OF PARMIGIANO REGGIANO DOP

FROM ITS ORIGINS TO THE PRESENT DAY

Parmigiano Reggiano embodies a unique and extraordinary trip along nine centuries, which still takes place in the same places with the same technique, to give you a unique emotion

NINE CENTURIES OF NOBILITY

The origins of the Parmesan date back to medieval times and are usually placed around the 12th century.
At the monasteries of Benedictine and Cistercian monks of Parma, Reggio Emilia, appeared the first Cardoso: thanks to the abundance of rivers and pastures, soon in this limited area of Emiliaspread the production of a hard cheese, made using milk processing in large boilers.

TODAY

Parmigiano-Reggiano you do today with the same ingredients of nine centuries ago, in the same places, the same scholars ritual gestures.
The cheesemakers, today as in the past, continue to produce this cheese with the milk prized area of origin, rennet, salt and no additives, using traditional methods and with the same passion and loyalty.
The recent history of Parmigiano Reggiano is one of about 350 small dairies craft area, representatives of about 3500 farmers-producers who obtained by law the recognition of their determination to preserve unaltered the processing method and the high quality of the cheese.
It is the story of how the guarantee of genuineness of Parmigiano Reggiano is absolute under precise rules, enforced with strict self-discipline and compliance with rigorous control.
Parmesan cheese is a safeguarded for over seventy years from the Consortium and loved by nine centuries for his inimitable flavour.

Tabella nutrizionale

The Parmesan cheese contains only the 30% water and as many as 70% of nutrients: for this reason it is very rich in proteins, vitamins and minerals.

LACTOSE-FREEPrivo di lattosio

Parmigiano Reggiano is naturally lactose-free. The absence of lactose is a natural consequence of the typical process of obtaining of the Parmesan.

 

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