{"id":73286,"date":"2023-11-29T12:55:00","date_gmt":"2023-11-29T12:55:00","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=73286"},"modified":"2023-11-29T12:55:05","modified_gmt":"2023-11-29T12:55:05","slug":"discover-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/discover-parmigiano-reggiano\/","title":{"rendered":"A Sensorial Journey to Discover Parmigiano Reggiano"},"content":{"rendered":"\n

Among the most beloved PDOs nationally and internationally, Parmigiano Reggiano, an undisputed king of Italian cheeses <\/strong>known worldwide, fully embodies the authentic value of biodiversity.<\/em><\/p>\n\n\n\n

Nine centuries of history encapsulated in a wheel, <\/strong>with scents and flavors of ancient origin, symbolizing the excellence of a product proud of Italy’s global presence. Each sliver carries almost 1000 years of taste, tradition, craftsmanship, and artisanal skill, values upheld today in the cheese made according to the original recipe<\/a>.<\/p>\n\n\n\n

A product that inspired renowned authors like Giovanni Boccaccio<\/strong>, who mentioned it in the 1200s in the Decameron, describing the Country of Bengodi: ‘And there was a mountain all of grated Parmigiano cheese, on which people stood, doing nothing else but making macaroni and ravioli and cooking them in broth of capons, and then throwing them down, and the more one caught, the more one had.’<\/p>\n\n\n\n

Produced in the provinces of Modena, Reggio Emilia, and Parma, <\/strong>part of the provinces of Bologna and Mantova, with partially skimmed cow’s milk by surface skimming, the Parmigiano king can be enjoyed in various variants, each with its own characteristics and personality due to the aging process.”<\/p>\n\n\n\r\n