Our Italian Kitchen Table

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The provenance of Parmigiano-Reggiano

Parmigiano Reggiano: Deep and nutty in flavor, with a sweet, fruity aroma.  This moreish hard cheese has featured on the menus of European banquets and been a staple ingredient for families across Italy for centuries.

Popularly known as the not-so-exotic-sounding parmesan here in Britain, Parmigiano Reggiano is a core ingredient in Italian cuisine. It permeates creamy risottos and adorns pasta dishes. It is even served solo as part of a classic aperativo spread or elegant cheese board finale.

Did you know?  Real Parmigiano Reggiano is made from pure cows milk and rennet, and its provenance lies in any one of five distinct provinces: Parma, Reggio Emilia, Modena, Bologna and Mantua. So, what is the secret ingredient, that special little something which differentiates Parmigiano Reggiano from copycat parmesans? The blend of sea breeze and lush mountain air found in the fertile pastures of the Po Valley. Integral to the maturing of the cheese, this is a quality which cannot be imitated. 

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