Every Parmigiano-Reggiano cheese is a miniature storehouse of concentrated nutriment.
One kilogramme represents sixteen litres of high quality milk produced in the "zona tipica".
It is exceptionally rich in proteins, lipids, calcium and phosphorus.
Milk is, of course, in itself a readily digestible food, owing to the fact that its composition includes substances which help the system to absorb the nutrients it contains.
This high-powered body-builder is moreover a live food; it functions as an improving biochemical unit within which assimilative agents develop simultaneously with the nutrients they introduce so kindly into even the most delicate of systems. The refining is entirely spontaneous.
No special ingredient or artificial manipulation of temperature is allowed to interfere with nature's process.
This is one of the secrets of Parmigiano-Reggiano's three vital characteristics: conservation of an extremely high food potential, inimitable flavour and easy digestibility.
Extensive research has been conducted to determine the nutritive content of Parmigiano-Reggiano.
Proteins account for 36.14 percent, a higher figure than that of any other type of cheese.
The lipid content is also substantial, although not excessive (28.3%), and the calcium content is extremely high (1.30%), as is that of phosphorous (0.7%). Parmigiano-Reggiano also has a well balanced range of vitamins.
The caloric value is 392 calories for 100 grammes. In short, Parmigiano-Reggiano has an extremely high content of body building proteins and high quality fats, plus an unusual concentration of vitamins and mineral salts.
The EMILIAITALIANFOOD Parmigiano Reggiano cheese comes from carefully selected hills dairies, producing a "PARMESAN" higher quality not available in stores hypermarkets.