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Bombolotti
€3.30Bronze-drawn durum wheat semolina artisanal pasta, low temperature drying. It is suggested for creamy sauce pasta and tomato sauce dishes like amatriciana, carbonara and cacio e pepe. Cooking time 8-10 minutes.
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Parmigiano Reggiano over 22 MONTHS
€13.70 – €660.0022 months Parmigiano includes all the wheels aging 22 to 26 months. This is the perfect compromise between the rounded flavor of the 12 months cheese and the most aromatic one of older agings. This middle aging lends the cheese a full flavoured taste, with veiled nuances, creamy-white colour, and a semi-friable consistency . It is perfect as a table cheese as well as to be grated, if you want to give a dramatic and unmistakable flavour to your dish.
This cheese won the 2014 World Cheese Award Gold Medal in London UK.
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Parmigiano Reggiano over 30 MONTHS
€22.00 – €750.00With an aging of over 30 months (up to 34-36 months) this Parmigiano is characterized by a strong flavor, a pale straw yellow color and a semi friable consistency. It can be combined with meats (carpaccio, roast beef and chopped) and medium-structured red wines, as well as aperitifs or sweet wines at the end of meals.
Winner of the 2016 Alma Caseus Gold Medal.
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Parmigiano Reggiano over 40 MONTHS
€13.90 – €898.00Parmigiano Reggiano DOP aged 40 months or more is a masterpiece cheese with a very complex structure and a varied aromatic spectrum. The flavor is strong and intense, with a straw yellow color and a crumbly consistency. It is recommended both as a filling for pasta with a refined taste, and in flakes in combination with refined dishes, and as an accompaniment to a glass of large-bodied wine or a meditation wine.
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Parmigiano Reggiano 12 MONTHS – 1 kg
€16.50Twelve months is the minimum period in which the cheese develops and matures all the nutritional characteristics that make it unique. This cheese is softly-and-round tasting, white in colour, and still partially granular in consistency. For this reason we recommend it first of all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches
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Schiaffoni
€3.30Bronze-drawn durum wheat semolina artisanal pasta, low temperature drying. It is perfect for traditional pasta recipe and tomato sauce (amatriciana, tomato and basil) . Cooking time 13-15 minutes.
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Bucatini
€3.30Bronze-drawn durum wheat semolina artisanal pasta, low temperature drying. Bigger than spaghetti you can use it for your own Italian style tomato pasta . Cooking time 10-12 minutes.
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Mezzi Maccheroni
€3.30Bronze-drawn durum wheat semolina artisanal pasta, low temperature drying. It is a very versatile shape, recommended both for pasta with tomato sauce and stir-fried ones. Cooking time 8-9 minutes.
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Spaghetti
€3.30Bronze-drawn durum wheat semolina artisanal pasta, low temperature drying. Maximum versatility for this iconic shape: a large spaghetti structure that is fit for all your recipes. Cooking time 8-10 minutes.
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Book your Parmigiano Tour
€0.00FOR AVAILABLE TIMES AND BOOKING PLEASE CLICK HERE
On the road that leads to the hills of Traversetolo, near the beneficial waters of the Terme di Monticelli just outside Parma, every day we produce our Parmigiano Reggiano DOP in the old farmhouse that has just been renovated.
We own the dairy and cheese factory as well: only here you can see the full cycle for the Parmigiano cheese making *, still done with artisan techniques. You can take a ride in the barn with our cows, and then to the cheese factory where Parmigiano is crafted every morning, then the amazing casera, the aging room where you will be surrounded only by Parmigiano Reggiano wheels. Finally you will taste our fantastic cheese, winner of the 2014 World Cheese Award and 2016 Alma Caseus gold medal, in our farm and food shop where you could also have breakfast and lunch (only tasting is already included in the price above)
We are waiting for you …
* It is possible to see live Parmigiano production only with the 9am tour. In any case, all other tours will have access to premises where Parmigiano Reggiano is made as well!
FOR AVAILABLE TIMES AND BOOKING PLEASE CLICK HERE
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Book your Parmigiano Tour (Copia)
€0.00On the road that leads to the hills of Traversetolo, near the beneficial waters of the Terme di Monticelli just outside Parma, every day we produce our Parmigiano Reggiano DOP in the old farmhouse that has just been renovated.
We own the dairy and cheese factory as well: only here you can see the full cycle for the Parmigiano cheese making *, still done with artisan techniques. You can take a ride in the barn with our cows, and then to the cheese factory where Parmigiano is crafted every morning, then the amazing casera, the aging room where you will be surrounded only by Parmigiano Reggiano wheels. Finally you will taste our fantastic cheese, winner of the 2014 World Cheese Award and 2016 Alma Caseus gold medal, in our farm and food shop where you could also have breakfast and lunch (only tasting is already included in the price above)
We are waiting for you …
To see available dates please proceed to https://www.parmigianoreggiano.com/dairies-book-a-guided-tour/societa-agricola-giansanti
* It is possible to see live Parmigiano production only with the 8.30 am tour. In any case, all other tours will have access to premises where Parmigiano Reggiano is made as well!
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Grated Parmigiano Reggiano 100gr
€2.00100 g vacuum seal bag of our premium Parmigiano cheese just grated and packaged in a handy bag with a fresh and ready-to-use latch to boost your first course, risotto, soup and carpaccio recipes.
