DOP Parmigiano Reggiano 1/8 cut wedge 10 lb, 20 MonthsThe Parmigiano Reggiano story starts in the Emilian territory in around the 12th century when the Cistercian and Benedictine monks began to process milk in large boilers to obtain a hard cheese. This ancient tradition continues to this day thanks to the skilful work of the cheesemaker masters. Availing of this great expertise in the cheese sector, we carefully select the best wheels of Parmigiano Reggiano PDO from the dairies that ensure the highest

For you in a big quantity in the 1 Kg size (35 oz

Available in the size of 16 lb

Origin: Italy

Porchetta is a typical dish of central Italy and a few northern regions

is added to thicken

Mix it with:

as the name implies

In contrast to the regular penne

Marche and Romagna it is flavored with wild fennel

We are makers of Parmigiano-Reggiano at the three dairies of our controlled gracefully chain

if necessary add half a glass of water to prevent it from drying out too much and at the end of cooking then blend it with an immersion blender to obtain a cream

without drying out and without becoming a grating cheese