PARMIGIANO REGGIANO DOP
- Smooth and creamy
- Fine salt crystals
- Certified PDO
- Real Parma brown cow
THE INCREDIBLE STORY
Taste our Parmesan and discover a know-how dating from 1953. Draped in linen, it is set in a mould before being immersed in the original brine. It is then placed in a cellar where it begins slowly its refining...
Description
The Parmigiano Reggiano was born in the regions of Emilia-Romagna and Parma (from where it takes its name!).
The brown cow is a breed of Italian cow that is rarely found in France. Its milk is creamy which makes our parmesan particularly melting. The various stages of manufacture have been carried out with passion and know-how for generations.
Store between 0°C and 4°C. After opening, consume quickly.
Raw cow’s milk, salt, rennet.
| Nutritional values per 100g | |
|
Energy |
1633 kJ /392 kcal |
|
Fat |
28,4 g 1,2 g |
|
Carbohydrates (with sugars) |
<0,5 g <0,5 g |
|
Proteins |
20,7 g |
|
Salt |
1,6 g |
We wanted to offer you a different Parmigiano Reggiano: the cow breed called "bruna" is only raised in the regions of Parma and offers a deliciously creamy and quality milk.
YOU WOULD LIKE
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WEB ONLY: Delivery from monday to friday, free from 45€ !
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Customer service: Monday to Friday at +33(04) 81 91 96 60-
Truffle & Parmigiano Reggiano risotto
45 min.
It is in the heart of Piedmont that the canals designed by the famous Leonardo da Vinci come to water the rice fields of our producer.
The Carnaroli rice thus obtained is of incomparable creaminess.Combined with the intense taste of summer truffle, you will appreciate this refined dish ready in a few minutes!
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Penne all’arrabbiata
15 min.
Arrabbiata sauce, literally "enraged sauce", is a typical and spicy tomato sauce from Italian cuisine!
Discover our recipe for penne all’arrabbiata with a spicy sauce, very subtle, seducing even the most sensitive palates!
