Logo OIP
Forum & Faq OIP Shipping Cost E-commerce
No products in cart
Home - News - Tracking- Bio - Gluten free - Lactose free
Free shipping for orders over 150 euros ( Conditions apply ) * .
>
>
>
Parmigiano Reggiano DOP

Parmigiano Reggiano DOP

Online sale of typical Italian Parmigiano Reggiano products, buy Parmigiano Reggiano DOP


Parmigiano Reggiano DOP - 300/350 gr.
13.20 €
Parmigiano Reggiano DOP - 0,95/1,00 kg
25.50 €
Parmigiano Reggiano DOP 24 mesi - Form 39/40 Kg. - Free Shipping
740.00 €
Parmigiano Reggiano DOP

When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at least nine centuries", it is not only highlighting its ancient origin. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures.
Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day.

Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.

The cheese wheels are laid out in long rows in the silent maturation rooms.

Each cheese has used around 600 litres of milk and the constant care of the farmers and cheese masters.
But the work continues.

The cheese is allowed to rest on wooden tables where the outside of the cheese dries forming a natural crust without being treated in any way and therefore remaining perfectly edible.

The story of Parmigiano-Reggiano is a long one, and also slow, following at the natural rhythm of the seasons.
In fact, the minimum maturation time is twelve months, and only at this point can it be decided if each individual cheese is worthy of the name it was given at its birth.

www.parmigiano-reggiano.it



Manufacturer: Parmigiano Reggiano

: Parmigiano Reggiano D.O.P.

Questions and reviews Parmigiano Reggiano DOP


Do you have questions about our products? Publish here your question and our team will answer you as soon as possible.
Users
Email
Question
Due to numerous intrusion attempts via automated software we ask you to manually enter the verification code you see in the box:
8EZ0




Information, advice, updates and tips on Parmigiano Reggiano DOP



Parmigiano Reggiano: made in Italy with genuine ingredients and passion
As a definition, the Parmigiano Reggiano is an hard paste cheese made up of cow's milk. Without any doubt, the most famous of the world. The cheese making masters, nowadays as in the past, carry on producing this cheese with the fine milk of the origine area (to obtain 1 kilo of Parmigiano 14 liters of milk are needed), natural curd, salt and no additives, in artisanal way, with the same passion and loyalty. The parmigiano Reggiano naturally lacks of lactose. The natural aging makes easy the digestion of the Parmigiano Reggiano and develops an extraordinary complexity of aromas and tastes. Very good, easy to digest, absolutely natural.

- 23/02/2018 -



Parmigiano Reggiano DOP: cheese with protected designation of origin
The protected designation of origin includes names of places or landscapes or other details which indicate the origin of goods. EU standards define the quality so that the interests both of the consumers and producers are protected.

- 10/06/2015 -



Beef rolls with primosale - a recipe by Giuseppe
Ingredients: - 10 slices of beef for rolls - 4 tablespoons breadcrumbs - 1 tablespoon grated Parmesan cheese - 20 Sicilian almonds - 1 clove of Nubia - Extra Virgin Olive Oil - 150 g Primosale - 1 glass of white wine - Parsley

- 09/09/2013 -



Pizzocheri - a recipe by Danielle
Ingredients for 4 people: - 500 g Pizzoccheri della Valtellina "Arconatura" - 4 potatoes - 300 g chard - 300 g Fontina DOP - 150 g butter - Fresh sage - Parmigiano Reggiano - Salt and pepper

- 02/08/2013 -



Vegetarian recipe: Tagliatelle with asparagus cream sauce
Ingredients for 4 people: Tagliatelle: - 300 g flour (durum wheat flour) - 3 organic eggs - Pinch of salt or - 250 g tagliatelle Etrusca “Pastificio Caponi” (taste as good as homemade!) Asparagus Cream Sauce: - 500 g asparagus - 1 onion - 1 glass of white wine - 250 ml vegetable stock - Extra Virgin Olive Oil Frescolio “Frantoi Cutrera” - 50 ml cream - salt - Grated Parmigiano

- 08/05/2013 -



Tuffoli with culatello, zucchini and almonds
Ingredients for 4 people: - 400 g Tuffoli "Pastificio Mancini" - 50 g culatello "Salumifico Rossi" - Grilled zucchini - Extra Virgin Olive "Frantoio Franci" - 10 peeled and roasted almonds - Parmigiano Reggiano DOP - Salt and pepper

- 30/04/2013 -



Saffron risotto with ossobuco
Ingredients for 4 people: - 4 veal shanks 300 g each - 400 g rice Vialone Nano "Principato di Lucedio" - 1.5 liter broth "Arconatura" - 4 pickled anchovies in olive oil "Stefano Rocca" - 1 onion - Flour "AlmaVerde" - Organic Extra Virgin Olive Oil "Il Vecchio Maneggio" - 0.1 g of saffron from San Gimignano "Il Vecchio Maneggio" - Parmigiano Reggiano 36 months "Consorzio del Parmigiano Reggiano" - Parsley - 1 glass of white wine - Salt and pepper

- 21/04/2013 -



Tortellini stuffed with wild spinach
A recipe from our Dutch colleague Sigune! Ingredients for 4 people: - 500 g wheat flour 00 "Molino Spadoni" - 4 eggs - Salt "Oro di Sicilia" - Vegetable broth "Arconatura" - Wild Spinach - Ricotta "Sapori del Sud" - parsley - Parmigiano Reggiano - "Extra Virgin Olive Oil" Frantoio Franci " - Barolo "Prunotto"

- 03/03/2013 -



Egg Tagliatelle with Salamini and vegetables
Ingredients for 4 people: - 300 g Egg Tagliatelle "Pastificio Caponi" - 2 bell peppers - 2 fresh pork Salamini "Al Berlinghetto" - 100 g chard - Extra virgin olive oil Primo "Frantoio Cutrera" - Salt from Trapani "Oro di Sivilia" - Parmigiano Reggiano DOP

- 16/02/2013 -



Red Rice with Radicchio and Salamini
Ingredients for 4 people: - 300 g red rice "Principato di Lucedio" - 200 g red radicchio - 2 Fresh Salamini "Al Berlinghetto" - Parmigiano Reggiano DOP - Extra virgin olive oil from olives Moresca "Frantoio Cutrera"

- 08/02/2013 -



Testaroli with Culatello and Parmigiano
A recipe by our collegue Ada! Ingredients for 3/4 persons: - 420 g testaroli "Arconatura" - 200 g Culatello "Al Berlinghetto" - 50 g Parmigiano Reggiano DOP - 100 g butter - sage

- 30/01/2013 -



Savoy cabbage salad with anchovies
A recipe by Mrs Danielle! Ingredients: - 1 savoy - Anchovy fillets "Stefano Rocca" - Roasted peppers "Arconatura" - Dried tomatoes "Casa Morana" - Parmigiano Reggiano DOP - Salt and pepper - Extra Virgin Olive Oil - La Cinciallegra "Frantoio Franci"

- 28/01/2013 -



Spaghetti alla chitarra with Culatello
Ingredients for 4 people: - 250 g egg spaghetti alla chitarra "Caponi" - 100 g Culatello "Al Berlinghetto" - Extra virgin olive oil from Liguria "Arconatura" - Parmigiano Reggiano DOP

- 22/01/2013 -



Risotto with roast rabbit
Ingredients for 4 people: - 1 rabbit cut into pieces - 3 tablespoons black olive paté "Campisi" - 2 cloves of garlic - Extra virgin olive oil from Liguria "Arconatura" - Sage and rosemary - Salt and pepper - White wine - Balsamic Vinegar Gold Medals 2 "Giuseppe Giusti" - 300 g Vialone Nano rice "Principato di Lucedio" - Grated Parmigiano Reggiano - 50 g dried porcini mushrooms - 30 g butter - 1 onion - Classic Broth "Arconatura"

- 20/01/2013 -



Spaghetti with minced meat and tomato sauce
Ingredients for 5 people: - 600 g ground beef - 150 g chopped mortadella "Al Berlinghetto" + 4 slices of mortadella - 50 g grated Pecorino Romano DOP - 50 g grated Parmigiano Reggiano DOP - 50 g thinly sliced ​​fresh Asiago DOP - 4 eggs - 1 tablespoon breadcrumbs - Salt and pepper - 2 cloves garlic, minced - Chopped parsley - Extra Virgin Olive Oil "Frantoio Franci" - 720 g Tomato puree "Masseria Dauna" - 500 g spaghetti "de Carolis"

- 10/01/2013 -



Risotto Milanese with osso buco, Soppressata and Lucanica
Ingredients for 4 people: - Carnaroli rice "Principato di Lucedio" - Saffron threads "Principato di Lucedio" - 4 veal shanks 300 g each - 600 g Lucanica "Al Berlinghetto" - 1 slice Soppressata "La Cinta di Guido" - Parmigiano Reggiano Dop "Consorzio del Parmigiano Reggiano" - 1 Sicilian lemon "Ribera" - 1 onion - butter - 4 pickled anchovies in olive oil "Stefano Rocca" - parsley - Extra virgin olive oil Gemini "Frantoio Franci" - 2 bouillon cubes Classic broth "Arconatura" - Flour "Spadoni" - 1 glass of white wine - Salt and pepper

- 06/01/2013 -



Fettucine with sage and bacon
Ingredients for 4 people: - 250 g fettuccine with sage "La Campofilone" - 100 g bacon "Cav Umberto Boschi." - Extra virgin olive oil Olivastra Seggianese "Frantoio Franci" - Parmigiano Reggiano DOP - some butter

- 19/12/2012 -



Mezze Maniche with Culatello, roasted zucchini and almonds
Ingredients for 4 people: - 400 g Mezze Maniche "Pastificio Mancini" - 50 g Culatello di Berlinghetto - 4/5 pickled zucchini in olive oil "Arconatura" - Extra Virgin Olive Oil: Villa Magra dei Franci "Frantoio Franci" - 10 peeled and roasted almonds - Parmigiano Reggiano DOP - Salt and pepper

- 18/12/2012 -



Bucatini
Ingredients for 4 people: - 80 g of cherry tomatoes Capuliato "Casa Morana" - 50 g pancetta (bacon), black pork - 400g bucatini "Pastificio Masciarelli" - 100 g tomato sauce "Masseria Dauna" - 2 cloves of garlic - 1 chili - 4/5 pickled roasted peppers in olive oil "Arconatura" - 7/8 olives Nocellara del Belice "Arconatura" - Extra Virgin Olive Oil 110 e lode "Oleificio Gulino" - Parmigiano Reggiano DOP - Salt and pepper

- 15/12/2012 -



Risotto with radicchio
Ingredients for 4 people - 250 g Carnaroli rice "Principato di Lucedio" - 200 g red radicchio - 50 g of bone marrow - 50 g leek - 30 g butter - 40 g Parmigiano Reggiano - 1 liter of vegetable stock without glutamate granular organic "Well" - Extra Virgin Olive Oil - Lake Garda "Arconatura" - 250 ml beer

- 11/12/2012 -



Pasta for athletes
Ingredients for 4 people: - 300 g Kamut Maccheroni - 3-4 artichoke stems - 4 eggs - 1 potato - Organic Extra Virgin Olive Oil “Frantoio Cutrera” - 50 g cooked ham “Rovagnati” - Parmigiano Reggiano DOP - garlic - parsley - Salt and pepper

- 08/12/2012 -



Orecchiette with tomato sauce and sheep's milk ricotta
Ingredients for 4 people: - 400 g Apulian Orecchiette "Arconatura" - 150 g cherry tomatoes "Casa Morana" - 200 g sheep's milk ricotta "Sapori del Sud" - Tuscan Extra Virgin Olive Oil "Frantoio Franci" - chili - Parmigiano Reggiano DOP - salt

- 04/12/2012 -



Spaghetti with tomato capuliato and black pork pancetta
Ingredients for 4 people: - 400 g spaghetti "Pastificio Martelli" - 80 g tomato Capuliato "Casa Morana" - 50 g pancetta (bacon), black pork "Consorzio Nero di Calabria" - 100 g Tomatenpassata "Masseria Dauna" - 2 cloves of garlic - Extra Virgin Olive Oil Gran Cru Nocellara "Frantoio Cutrera" - Parmigiano Reggiano DOP "Consorzio Parmigiano Reggiano" - salt

- 01/12/2012 -



Caserecce with bolognese and Nudja sauce
Ingredients for 4 people: - 400 g finely diced beef - 1 onion - 50 g Nduja in natural casing "Sapori del Sud" - 1 bottle tomato passata "Masseria Dauna" - 1/2 glass of white wine - 400 g Caserecce "Eocene a Tavola" - salt - Parmigiano Reggiano DOP

- 24/11/2012 -



Macaroni with meatloaf and tomato sauce
Ingredients for 4 people: - 400 g macaroni “Pastificio Martelli” - 600 g tomato sauce “Casa Morana” - 500 g ground beef - 2 eggs - 50g grated Pecorino Romano cheese - 30 g grated Parmigiano Reggiano - 100 g cooked ham “Antiche Cantine Luppi” - 1 Fiordilatte mozzarella “Sapori del Sud” - Extra virgin olive oil Primo “Frantoio Cutrera” - Chopped parsley - 1 clove of garlic - Salt and pepper

- 19/11/2012 -



Pici “cacio e pepe” with Rigatino
Dinner for 4 people: Pici “cacio e pepe” with Rigatino Ingredients for 4 people: - 400 g Pici “Arconatura” - 60 g grated Pecorino Romano cheese - 30 g grated Parmigiano Reggiano - 80 g thinly sliced ​​Rigatino di Cinta Senese “Cinta di Guido” - salt - pepper

- 03/11/2012 -



Lasagne al forno
Ingredients for 8 people: - 250 g La Sfoglia “La Campofilone” - 3 jars of Bolognese sauce Chianina beef IGP “Arconatura” - 250 g young Asiago DOP (cheese) - 150 g Parmigiano Reggiano - 750 ml Béchamel sauce - some butter

- 30/10/2012 -



Pizza with scamorza, bresaola and Parmigiano Reggiano
Ingredients: scamorza, bresaola, extra virgin olive oil, Parmigiano Reggiano.

- 26/10/2012 -



Pizzocheri della Valtellina
Ingredients for 4 people: - 300 g Pizzoccheri della Valtellina “Arconatura” - 3 potatoes - 300 g chard - 400 g Bitto or Fontina (cheese) - 2 cloves of garlic - 150 g butter - sage - Parmigiano Reggiano - Salt and pepper

- 24/10/2012 -

Buy

Parmigiano Reggiano DOP - 300/350 gr.
13.20 €
Parmigiano Reggiano DOP - 0,95/1,00 kg
25.50 €
Parmigiano Reggiano DOP 24 mesi - Form 39/40 Kg. - Free Shipping
740.00 €
Sign up for the next promotion for Parmigiano Reggiano DOP now. The promotion will be available for registered customers only.
E-mail address

We remind you of the possibility to buy whole wheels of Parmigiano Reggiano DOP and many other kind of Italian cheese available in our web store like Parmigiano Reggiano vacche rosse, Grana Padano, Bagoss, Cstalemagno...
Fotografia caricata da OIP
OIP
09/03/2017 18:33:58
OIP S.R.L.
The largest boutique for ITALIAN quality food at a fair price.

WAREHOUSE:
Via Nicolò Copernico 5/7
25020 Flero ( BS )
Italy
VAT N°: 03443730985 - REA: BS 534780
Joint Capital Euro 80.400,00 Interamente versato

CONTACT US AND ASSISTANCE
Tel.: +39.0303581121
Email: info@soloprodottiitaliani.it
Certified e-mail: info@pec.soloprodottiitaliani.it
Forum: Faq

USEFUL PAGES
SALE CONDITIONS
GDPR & COOKIE

Privacy Policy
Cookie Policy

Lingue/Languages
Lingue/Languates project OIP

Visitors today: 2342


ECOMMERCE CERTIFICATO
ECOMMERCE CERTIFICATE

E-Commerce Certificato

PAGINE CIFRATE HTTPS
ENCRYPTED HTTPS PAGES

I installed a Let's Encrypt certificate on our website

PAGAMENTI SICURI
SECURE PAYMENT METHODS

Secure Payments
Pay with PayPal

CORRIERI SPECIALIZZATI
COURIER SPECIALIZED

Currier for OIP