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PARMIGIANO REGGIANO

Presentazione Parmigiano Reggiano

Prodotti collegati a Parmigiano Reggiano


Parmigiano Reggiano DOP

Parmigiano Reggiano DOP

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Parmigiano Reggiano DOP - 300/350 gr.
13.66 €
Parmigiano Reggiano DOP - 0,95/1,00 kg
25.50 €
Parmigiano Reggiano DOP 24 mesi - Form 39/40 Kg. - Free Shipping
765.90 €

Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months

Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months

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Parmigiano Reggiano Vacche Rosse(milk from the red cows) - 24/30 mesi 0,50 / 0,55 Kg.
22.25 €
Parmigiano Reggiano Vacche Rosse(milk from the red cows) - 24/30 mesi - 1,00/1,05 Kg.
38.09 €
Parmigiano Reggiano Vacche Rosse(milk from the red cows) - 24/30 mesi Form 36 Kg. - Free Shipping
927.36 €

Parmigiano Reggiano 30 mesi

Parmigiano Reggiano 30 mesi

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Parmigiano Reggiano 30 mesi - 500 gr.
17.08 €
Parmigiano Reggiano 30 mesi - 0,95/1,00 Kg.
28.46 €
Parmigiano Reggiano 30 mesi - Form 36/37 Kg. - Free Shipping
765.90 €

Parmigiano Reggiano 36 months

Parmigiano Reggiano 36 months

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Parmigiano Reggiano 36 months - Form 36 Kg - Free Shipping
807.30 €

Parmigiano Reggiano BIO grattugiato

Parmigiano Reggiano BIO grattugiato

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PARMIGIANO REGGIANO BIO GRATTUGIATO 10 BUSTE DA 500 gr.
137.86 €

Parmigiano Reggiano Grattugiato 30 mesi stagionatura

Parmigiano Reggiano Grattugiato 30 mesi stagionatura

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parmIgiano reggiano 60 gr.
2.98 €

Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months

Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months

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Parmigiano Reggiano Vacche Rosse 48 mesi - Form 36 Kg. - Free Shipping
1372.41 €

Parmigiano Reggiano wird ausschließlich in den Provinzen Parma, Reggio Emilia, Modena und Teil der Provinzen Mantua und Bologna zwischen Ebenen, Hügeln und Bergen zwischen Po und Rhein produziert.
In diesem Gebiet konzentrieren sich die viertausend Höfe,

Parmigiano Reggiano wird ausschließlich in den Provinzen Parma, Reggio Emilia, Modena und Teil der Provinzen Mantua und Bologna zwischen Ebenen, Hügeln und Bergen zwischen Po und Rhein produziert. In diesem Gebiet konzentrieren sich die viertausend Höfe,

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Parmigiano reggiano aged 24 months - 500 gr.
15.84 €
Parmigiano reggiano aged 30 months - 500 gr.
17.80 €
Parmigiano reggiano aged 36 months - 500 gr.
18.11 €
Parmigiano reggiano aged 48 months - 500 gr.
21.22 €
Parmigiano reggiano aged 56 months - 500 gr.
24.84 €

Parmigiano Bio Reggiano - ParmaReggio

Parmigiano "Bio" Reggiano - ParmaReggio

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Organic Parmigiano Reggiano - extra 20/24 mesi - 1.1 kg,
37.78 €

Seasoned Parmigiano Reggiano - 1 kg.

Seasoned Parmigiano Reggiano - 1 kg.

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Parmigiano reggiano stagionato 24 mesi - 1.00/1.10 Kg.
27.50 €
Parmigiano reggiano aged 30 months - 1 Kg.
29.50 €
Parmigiano reggiano stagionato 36 mesi - 1.00/ 1.100 Kg.
31.50 €
Parmigiano reggiano aged 48 months - 1 Kg.
35.71 €
Parmigiano reggiano stagionato 56 mesi - 1.00- 1.10 Kg.
42.00 €
Parmigiano reggiano aged 56 months - 1.2- 1.3 Kg.
49.68 €

Whole form Parmigiano Reggiano

Whole form Parmigiano Reggiano

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Whole form Parmigiano Reggiano - 22 months - 38 Kg.
786.60 €
Whole form Parmigiano Reggiano - 30 months - 38 Kg.
865.26 €
Whole form Parmigiano Reggiano - 36 months - 38 Kg.
943.92 €
Whole form Parmigiano Reggiano - 48 months - 38 Kg.
1101.24 €

Fresch Genovese Pesto  with  parmigiano reggiano 25 months - Pexto per Amore

Fresch Genovese Pesto with parmigiano reggiano 25 months - Pexto per Amore

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Pesto fresco alla genovese con parmigiano reggiano 25 mesi - 130 gr.
6.42 €

Fresh Pesto alla Genovese without garlic aged  Parmesan cheese 25 months aged -  Pexto per Amore

Fresh Pesto alla Genovese without garlic aged Parmesan cheese 25 months aged - Pexto per Amore

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Pesto fresco alla genovese senz'aglio con parmigiano reggiano 30 mesi - 130 gr.
6.42 €

Post inerenti Parmigiano Reggiano

The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.
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Some classics of the gastronomy are doomed to remain in the cooking history, leaving an indelible mark. They may certainly be reinterpreted, or presented in different versions, but the real secret are the tastes they’re made up of. We can insert in this field the risotto alla milanese with ossobuco, a recipe symbol of the Lombardy region capital whose flavors are shaped in a perfect harmony of which we’re giving you our version: starting from a goof meat broth that exalts the delicacy of Acquerello - Carnaroli Rice and saffron (Saffron pistils Principato di Lucedio), the full and enveloping taste of the ossobuco and the marrow, cooked with some thinly chopped anchovy fillets that add sapidity, contrasted by the Sicilian lemons from Ribera zest (true secret touch of this recipe, for our palate). Finally creamed with some icy Butter - Beppino Occelli and Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months.
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Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.
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Outside Italy the Parmigiano Reggiano is , sometimes, translated with the word "Parmesan", are we sure we're talking about the same product? As it concerns the UE countries the answer is positive. After a ruling delivered by the justice court in 2008, it was established that in Europe a cheese could be sold as Parmesan only if real Parmigiano Reggiano. On the contrary, in the rest of the world the denomination Parmesan doesn't guarantee that it is true and authentic Parmigiano Reggiano. Indeed, often lower quality products are hidden under this name, that have in common only being hard paste and used as grated cheese. In Italy, a cheese to obtain the denomination Parmigiano Reggiano has to respect the rigid rules imposed by the DOP disciplinary: from the kind of cows that can be used for the milk production, what they must eat, how the cheese has to be prepared, the aging and so on. Here in our website you will find exclusively true Parmigiano Reggiano from different producers, of every kind and aging Parmigiano Reggiano DOP, Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months: Parmigiano Reggiano than 36 months Cheese Factory Villa Righi - Maturer Emilio Brullo and may others.
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Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.
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Today we're going to introduce you one of the greatest classics of the Northern Italy cuisine: his majesty the Risotto alla Milanese. The legend says that the birth of this recipe dates back to 1574. Indeed it was created during a wedding banquet as a kind of joke due to the passion of the bride's dad, a famous painter of Flemish origin, for the yellow colour. But surprisingly all the guests came up to fell in love with this unusual combination. Now we're going to give you our personal recipe. Ingredients: Carnaroli Rice Principato di Lucedio, Saffron from San Gimignano - IL Vecchio Maneggio, white onions, calf osso buco, Butter - Az. Agricola Frascio, white wine, meat broth (in this case we used the one obtained from the boiled meat we cooked the day before), Parmigiano Reggiano DOP, flour, Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande. First mince the white onion and put it in a pan with some butter. When it will be golden add the ossibuchi and down them on both sides seasoning with salt. Then simmer some white wine turning up the fire to make alcohol evaporate until reduced, so add some meat broth and make it cook for one hour and a half nearly. Take some chopped up onion and make it brownish with some butter in a pan, add the rice to make it toast for 1\2 minutes. Pour with the meat broth and make it cook for the time written in the box. Almost at the end add the saffron pistils. Cream with some butter and parmesan, finally take a soup plate, put the risotto ad the bottom flattening it out and put an ossobuco on it.
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Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.
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Parmigiano Reggiano follows a strict and precise disciplinary, but, despite that, all the parmigiano reggiano aren't the same. Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months unicity derives from the milk origin, in fact it is realized using only red cow milk, a race which arrived in Italy with the Longboards. This race has a fewer production comparing to the average but an higher content of proteins and caseins, so it is more adapt to the cheese production. After 48 moths of maturation the parmigiano vacche rosse has a delicate yet long-lasting flavor, without being piquant. The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature. The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads. Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam. Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey. Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.
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Parmigiano Reggiano is produced by the Cheese Factory Villa Righi and then it is made aging by Maturer Emilio Brullo, seasoner from 5 generations.
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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...
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Parmigiano Reggiano Vacche Rosse (red cows), a 30 months aging to guarantee an excellent #Parmigiano Reggiano exclusively produced from native red cows.
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News riguardanti Parmigiano Reggiano



Parmigiano Reggiano Vacche Rosse
The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano. The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties. The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano. The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants. Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too. The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.

- 23/09/2018 -



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 matured for 36 months is synonymous with high quality and excellent taste
The long aging period gives the Parmigiano Reggiano exceptional organoleptic characteristics that can only be achieved through a long maturation. This hard cheese is an excellent grated cheese or filling for pasta. Its taste is clearly aromatic, intense, a bit dry and grainy. The Parmigiano is known for its good nutritional values. At the table, it fits well with red wines or Passito (sweet wine). Delicious with honey or real balsamic vinegar from Modena. Even people with lactose intolerance can eat Parmigiano.

- 14/10/2015 -



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 -



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

- 26/10/2012 -



Bresaola with artichokes and Parmigiano Reggiano 36 months
Zutaten für 4 Personen: - 150 g bresaola “Cav. Boschi “ - 2 artichokes with stem “Arconatura” - Parmigiano Reggiano 36 months - lemon - Extra Virgin Olive Oil Gemini “Frantoio Franci” - pepper

- 24/10/2012 -



Bresaola with beans and Parmigiano Reggiano
- 200 g Bresaola della Valtellina “Cav. Boschi “ - cooked green beans - Parmesan - Extra Virgin Olive Oil “Frescolio” Oleificio “Cutrera” - Balsamic Vinegar “Giusti”

- 18/10/2012 -

Domande su Parmigiano Reggiano

I bought a jar of crema con parmigiano reggiano e tartufo at the airport in Pisa and would love to buy some moor
User: jago ( 25/09/2014)

How heavy (in gram) of the whole piece of Parmigiano Reggiano?
User: ( 14/08/2014)

Can you supply 6 x 1 Kilo parmigiano reggiano seperately vacuum packed ?
User: AdriAN JAMES ( 21/12/2012)

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