Origins and production area There are many historical records about this ancient cheese. Among the many documents that talk about remember the third novel of the eighth day of the Decameron (1348) by Giovanni Boccaccio, "there was a mountain of grated Parmesan cheese on top of which were people, that nothing did they, do macaroni and ravioli ... . Part of the secret of success lies in the cheese kept active for approximately 900 local dairies, a number that this alone is the most immediate confirmation of the nature of craftsmanship. To produce a kilo of Parmigiano-Reggiano requires 17 liters of milk. Production Area: Parma, Reggio Emilia, Modena, Bologna (left Rhine) and Mantua (south of the Po). The Protected Designation of Origin was recognized June 12, 1996.
Characteristics and production phases Parmigiano Reggiano PDO is a kind of grainy cheese with pasta, cooked, semi-fat, with typical fracture flakes. The milk used must come from cattle perfectly healthy, whose diet consists of grass lawn polyphite or alfalfa. Are absolutely prohibited silage. Milk, after coming to the dairy, is first analyzed and then sent for processing, which involves the use of milk from two milkings, the first of which - the evening - remains at rest in tanks overnight. This is intended to bring out much of the cream. The subsequent processing includes a number of phases until the season that can last from one to three years. Only perfect shapes every point of view receive markings provided by the consortium. The assessment of quality is achieved by a careful examination by the expert responsible for monitoring, which operates by using two simple tools: the traditional hammer and needle screw. The Parmigiano-Reggiano has a weight ranging from 24 to 40 kg, diameter of 35-45 cm and height from 18 to 25 cm.
Gastronomy and wine recommendations Excellent as a cheese grater and valuable ingredient of many dishes, is excellent as a dish, served with fresh fruit, balsamic vinegar of Modena, jam or nuts. All red wines are accompanied perfectly fine with Parmigiano-Reggiano. Recommended wines as an aperitif: POGGIO CANNETO, Pusterla - Malvasia dry on other occasions: Chianti Classico, Chianti Colli Senesi, Pusterla - Poggio, Monica di Sardegna, Teroldego Rotaliano.
With the Consorzio del Parmigiano Reggiano seal , it is a "PDO" product (Denomination of Protected Origin), and, in fact, can be produced today as eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman. A kilo of PARMIGIANO comes out from 16 litres of the most valuable milk of the typical zone. Irreplaceable in the kitchen, it is universally known as the "King of cheeses"
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