Category: Parmigiano Reggiano

Parmesan Magic and Culinary Delights: An Unforgettable Journey through Italy’s Cheese Factories and Local Cuisine

Parmesan cheese, or Parmigiano Reggiano as it’s authentically known, holds an esteemed place in the world of culinary delights. This cherished cheese, handcrafted in specific regions of Italy, offers not just a unique gastronomical experience, but its creation process is a fascinating spectacle in itself. Embark on this immersive journey through the enchanting cheese factories of Italy, where the allure of Parmesan intertwines with the cultural richness and culinary treasures of each city.

Parma

Your Parmesan journey naturally begins in Parma, the city lending its name to the celebrated cheese. Here, several ‘caseificios,’ or dairy factories, open their doors to tourists, offering guided tours of the meticulous Parmesan making process. From the initial milking of cows to the fascinating transformation of milk into cheese, followed by the extensive aging process, you’re in for an intriguing experience.

Parma is not just about Parmesan, though. This culturally rich city was named the Italian Capital of Culture in 2020. Visit the renowned Teatro Regio opera house and the stunning Parma Cathedral with its Italian Romanesque architecture. Don’t forget to indulge in the city’s signature dish, “Tortelli d’erbetta,” a delightful pasta filled with ricotta, parmesan, and herbs, served with melted butter.

Reggio Emilia

Your next stop is Reggio Emilia, a city teeming with dairies producing authentic Parmigiano Reggiano. An early morning visit lets you witness the cheese-making process in its full glory, right from the fresh morning milk delivery.

As you soak in the city’s vibrant culture, be sure to explore architectural marvels like the Valli Theatre and the Basilica della Ghiara. Reggio Emilia is also famous for its “Erbazzone,” a savory pie filled with spinach, chard, and of course, Parmesan cheese – an authentic taste of the region you won’t want to miss.

Modena

Modena, famous as the birthplace of balsamic vinegar, also takes pride in its Parmesan cheese production. Here, you can witness artisans as they stir massive copper vats of curdling milk and plunge freshly made cheese into a salt bath for flavoring.

After the cheese tour, visit the Enzo Ferrari Museum and the Ferrari Factory if you’re a car enthusiast. Marvel at the city’s UNESCO World Heritage-listed cathedral, Torre della Ghirlandina, and Piazza Grande. While you’re there, enjoy a plate of “Tigelle,” traditional round bread served with a variety of fillings, including cheese, a local delicacy that perfectly embodies the Modena culinary experience.

Mantua and Bologna (designated areas)

The journey continues to specific areas of Mantua and Bologna that also produce Parmesan cheese. Here, you can experience small, family-run farms that have been maintaining Parmesan’s legacy for generations.

In Mantua, visit the Renaissance-era Palazzo Te and the Basilica di Sant’Andrea. The city’s signature dish, “Tortelli di Zucca” (pumpkin ravioli), is a sweet-savory delicacy that will thrill your palate. Bologna, a city renowned for its vibrant food scene, offers landmarks like its medieval towers and the University of Bologna. Do not leave without trying the city’s famous “Tagliatelle al Ragu,” a hearty, slow-cooked meat sauce served over fresh tagliatelle pasta.

As you traverse these regions, you’ll not only gain insight into Parmesan’s artisanal production process but also immerse yourself in the rich culture, historical landmarks, and unique culinary delights of these Italian cities. This journey through the world of Parmesan cheese offers a multi-sensory experience, a testament to the timeless bond between tradition, craftsmanship, and culinary pleasure.

Optimal Seasons for Emilia Romagna Explorations

The Emilia Romagna region, encompassing the cities of Parma, Reggio Emilia, and Modena, offers a wealth of experiences year-round. However, to fully absorb the essence of Parmesan cheese production and the region’s vibrant culture, some seasons stand out as particularly inviting.

Spring (April to June)

Spring is a delightful time to visit Emilia Romagna. As the region bursts into bloom, it’s an excellent season for cheese lovers, as this is when the cows start grazing on fresh grass, contributing to richer, more flavorful milk for cheese production. The weather is typically mild, ideal for sightseeing and leisurely walks through the city streets or the countryside. Spring also sees food festivals celebrating local produce, providing a fantastic opportunity to delve into the regional culinary scene.

Autumn (September to November)

Autumn is another beautiful season to explore Emilia Romagna. The weather is usually pleasant, with the heat of summer subsiding. This time of year, the region is awash with vibrant fall colors, providing a breathtaking backdrop for your travels. Autumn also marks the beginning of the white truffle season, an exquisite delicacy that can be enjoyed at local markets and restaurants. Moreover, in November, the new Parmigiano Reggiano season begins, making it an exciting time to visit the cheese factories.

While summer and winter offer their unique charm, the scorching heat of summer can make touring the cheese factories a bit challenging, and winter may limit your outdoor activities due to shorter daylight hours and colder weather. Nevertheless, the cities of Emilia Romagna remain bustling with cultural and culinary activities throughout the year.

Whether you’re marveling at the cheese-making process, tasting the unique delicacies of each city, or soaking in the rich culture and history, every season brings a different shade of Emilia Romagna to life. So, plan your visit according to your preferences and get ready to be captivated by this enchanting Italian region.

Traveling to the Emilia Romagna region can be quite straightforward, thanks to its well-connected transportation network. Depending on where you’re traveling from, you can choose from several convenient entry points.

By Air

The Emilia Romagna region is serviced by several airports. The Bologna Guglielmo Marconi Airport (BLQ) is the largest and most connected, with flights from several international and domestic locations. It’s a perfect entry point if you’re beginning your trip in Bologna or planning to explore the southern part of the region.

Parma also has an airport, the Parma Giuseppe Verdi Airport (PMF), though with fewer connections. If you’re planning to start your Parmesan journey directly from Parma, this might be a convenient option.

For visitors traveling from within Europe, the Modena Airport (ZMO) offers several connections. However, it’s primarily used for private and sports flights.

By Train

The Emilia Romagna region has an extensive railway network that connects it with other major Italian cities. Bologna’s central train station, Bologna Centrale, is one of the most important railway junctions in Italy. High-speed trains connect Bologna with Milan, Florence, Rome, and Venice, making it easily accessible for those already in Italy or entering from neighboring countries.

By Car

If you prefer a scenic drive, Emilia Romagna can be reached by car from other parts of Italy. The region is well-serviced by motorways, like the A1, connecting Milan to Naples, and the A14, connecting Bologna to Taranto.

Once you’re in Emilia Romagna, the transportation options – whether by train, bus, or car – make it easy to hop between the cities of Parma, Reggio Emilia, Modena, and beyond. Enjoy planning your journey into the heartland of Parmigiano Reggiano production and the rich cultural and culinary delights that await.

The Nutritional Alchemy of Parmesan Cheese: Unveiling the Magic of Aging

Parmesan cheese, one of the most revered dairy products around the globe, owes its fame not only to its distinct and savory flavor profile but also to its wealth of essential nutrients, particularly amino acids. A cornerstone of Italian cuisine, Parmesan undergoes an intricate and time-consuming aging process, imparting it with a unique character and transforming it into a veritable nutritional powerhouse.

At the heart of Parmesan’s nutritional richness are essential amino acids, which are integral building blocks of proteins. These cannot be synthesized by the human body and thus must be acquired through our diet. Parmesan cheese is especially rich in several key amino acids, which collectively support a broad spectrum of bodily functions.

Leucine, for instance, serves a pivotal role in muscle repair and protein synthesis. It also helps regulate blood sugar levels and stimulate the production of growth hormones. Another amino acid, Isoleucine, bolsters immune function, aids in hemoglobin production, and plays an active role in energy regulation.

Lysine contributes significantly to calcium absorption, muscle protein formation, and the production of hormones, enzymes, and antibodies. Methionine is vital for tissue growth and repair, and aids in the metabolism and elimination of fat.

Phenylalanine, is used by the body to produce another amino acid, tyrosine, which is required for the synthesis of proteins, certain brain chemicals, and thyroid hormones. Tryptophan, a precursor to the neurotransmitter serotonin, is critical for mood, sleep, and appetite regulation. Finally, Valine stimulates muscle growth and regeneration, playing a significant role in energy production.

These amino acids represent the valuable nutritional treasures hidden in Parmesan cheese. However, the magic of Parmesan transcends its nutritional profile, unfolding spectacularly in its intricate aging process.

As Parmesan cheese ages, the proteins and fats undergo a metamorphosis, breaking down to create a more complex flavor profile. This transformation is catalyzed by enzymes – proteins that speed up chemical reactions. These enzymes originate from multiple sources, including the milk itself, the cultures added to it, or molds introduced during the aging process.

Parmesan cheese is typically aged for a minimum of 12 months, though high-quality varieties can undergo the aging process for up to 36 months or more. The result of this extended aging period is a hard, gritty texture and a fruity-nutty taste that is beloved by connoisseurs worldwide.

Simultaneously, the cheese’s moisture content reduces during the aging process, leading to a more concentrated and intense flavor. Moreover, the aging process breaks down the proteins into peptides and amino acids, making the cheese easier to digest. Hence, a longer aging period generally translates into a sharper, more vibrant flavor profile.

In conclusion, Parmesan cheese is more than just a garnish on your pasta or a companion to your wine; it’s a repository of essential nutrients and a product of an elaborate and fascinating aging process. With its wealth of amino acids and the culinary magic of its aging process, Parmesan cheese stands as a testament to the harmonious blending of nutrition and gastronomy.

The Art and Science of Parmesan Cheese Production: A Detailed Journey

Parmesan cheese, known in Italy as Parmigiano Reggiano, is a staple of Italian cuisine, renowned worldwide for its unique flavor and texture. The process of making Parmesan cheese is a delicate blend of art and science, steeped in centuries of tradition. This article will take you on a detailed journey through the fascinating process of Parmesan cheese production.

The Permitted Area of Production

The production of Parmigiano Reggiano, or Parmesan cheese, is strictly regulated by the Parmigiano Reggiano Consortium and is limited to a specific geographical area in Italy. This area includes the provinces of Parma, Reggio Emilia, Modena, and parts of the provinces of Mantua (to the right of the river Po) and Bologna (to the left of the river Reno).

This region, located in the Emilia-Romagna and Lombardy regions of Italy, provides the ideal conditions for producing Parmesan cheese. The quality of the grass and hay fed to the cows, the climate, and the traditional methods used in these areas all contribute to the unique characteristics of Parmigiano Reggiano.

The strict geographical designation is part of what makes Parmesan cheese a Protected Designation of Origin (PDO) product. This means that only cheese produced in this specific area, following the traditional methods and meeting the quality standards set by the Consortium, can be sold as Parmigiano Reggiano. This ensures the authenticity and quality of the cheese and protects its reputation on the global market.

What the cows eat
The journey of Parmesan cheese begins with the cows, which are fed a strict diet as per the Parmigiano Reggiano Consortium’s rules. The cows are primarily fed on locally grown forage. The use of silage (fermented, high-moisture stored fodder) or any animal-derived feed is strictly prohibited. This diet, rich in natural and high-quality fodder, contributes to the unique flavor profile of the cheese.

The milk used in Parmesan production is a mix of the evening milk, left to stand overnight, and the fresh milk of the morning. This blend of partially skimmed and whole milk creates the perfect balance of fat content needed for the cheese.

The Origin of Milk
The journey of Parmesan cheese begins with the cows, which are often fed a strict diet of locally grown fodder. This diet contributes to the unique flavor profile of the cheese. The milk used in Parmesan production is a mix of the evening milk, left to stand overnight, and the fresh milk of the morning. This blend of partially skimmed and whole milk creates the perfect balance of fat content needed for the cheese.

The Crucial Part of the Rennet
Rennet is a crucial ingredient in the cheese-making process, including the production of Parmesan cheese. It is a complex set of enzymes produced in the stomachs of ruminant mammals, such as cows, goats, and sheep. The primary enzyme in rennet, called chymosin or rennin, plays a key role in coagulating milk, turning it from a liquid into a solid mass of curds.

In the context of Parmesan cheese production, calf rennet is added to the milk blend during the cheese-making process. The rennet acts on the milk proteins, causing them to coagulate and form curds. This is an essential step in the process as it separates the solid curds, which will go on to become cheese, from the liquid whey.

The use of calf rennet in Parmesan cheese production also contributes to the final flavor and texture of the cheese. The enzymes in the rennet continue to act on the cheese during the aging process, breaking down proteins and fats and leading to the development of complex flavors and a distinctive, granular texture.

It’s worth noting that the Parmigiano Reggiano Consortium’s rules specify the use of natural calf rennet, ensuring the traditional methods are adhered to and the quality of the cheese is maintained.

The Cheese-Making Process
The cheese-making process starts early in the morning, around 5:00 AM. The milk blend is poured into large, copper-lined vats, and natural whey starter and calf rennet are added. The whey starter is a by-product from the previous day’s cheese-making, containing lactic acid bacteria that help ferment the milk. The rennet, an enzyme from calf stomach, coagulates the milk, turning it from liquid into curd.

The mixture is then heated and stirred until it reaches the right consistency. The curd is broken up into tiny granules using a traditional tool called a ‘spino’, and then cooked at a specific temperature. This part of the process requires a skilled hand, as the size of the curd granules and the cooking temperature can significantly affect the final product’s texture and flavor.

Shaping and Salting
After cooking, the curd is left to settle, and then it’s scooped up in a piece of muslin cloth and shaped into a wheel using a special mold. The cheese is then left to rest and cool, during which time it begins to solidify and take on its characteristic wheel shape.

The next step is salting, which is crucial for both flavor and preservation. The cheese wheels are soaked in a solution of water and salt for about 20 days. The salt penetrates the cheese, enhancing its taste and drawing out moisture to help it harden.

The Art of Aging
Once the salting process is complete, the wheels are transferred to the aging cellars. Here, they are stored on wooden shelves and left to mature for a minimum of 12 months, and often much longer. During this time, the cheese undergoes a series of natural transformations under the careful watch of the cheese master. The moisture continues to evaporate, and complex biochemical processes occur, leading to the development of Parmesan’s distinctive savory, nutty flavor.

The aging process is an art in itself, requiring careful control of temperature and humidity, regular turning of the cheese wheels, and periodic inspections to ensure quality. Only when the cheese master deems the cheese ready – often after 24 months or more – can it be branded as Parmigiano Reggiano and sold to consumers.

The aging process is a critical phase in the production of Parmesan cheese, where it develops its unique flavor, texture, and aroma. This process happens in special aging cellars and can last from a minimum of 12 months to over 36 months. Here’s what happens to the cheese during this period:

Evaporation: The cheese wheels are stored on wooden shelves in the aging cellars, where they are left to mature. During this time, moisture in the cheese slowly evaporates, causing the cheese to harden and concentrate in flavor.

Biochemical Transformations: The aging process also involves complex biochemical reactions. The enzymes in the cheese, originating from the milk, the added starter cultures, and the calf rennet, break down proteins and fats into smaller molecules. This process, known as proteolysis and lipolysis, respectively, leads to the development of a range of flavors and aromas. For example, proteins break down into peptides and amino acids, contributing to the savory, umami taste of the cheese.

Texture Development: As the cheese ages, it also develops its characteristic granular texture. This is due to the formation of calcium lactate crystals, which occur as a result of the ongoing biochemical transformations. These crystals give aged Parmesan its distinctive crunchy texture.

Quality Control: Throughout the aging process, the cheese is regularly inspected by the cheese masters. They use a small hammer to tap the cheese wheels and listen to the sound it makes, which can indicate if the cheese is maturing correctly. Any wheels that do not meet the strict quality standards are removed from the aging process.

Branding: Only when the cheese master deems the cheese ready, often after 24 months or more, can it be branded as Parmigiano Reggiano. This is done using a special mark of origin fire brand, which guarantees its quality and authenticity.

The aging process is a testament to the patience and skill of the cheese makers, transforming simple ingredients into a culinary masterpiece over time.

Parmesan Cheese Tour From Milan? Yes Please! Stazione AV MEDIO PADANA.

Stazione Medio Padana Reggio Emilia, trains from Milan in 45 minutes

Foodie’s Delight 3 Food Tour: Experience the Culinary Gems of Italy

Are you a food lover and looking for an authentic Italian food experience? Look no further than the Foodie’s Delight 3 Food Tour departing from Modena or Bologna. But did you know that you can also take this tour starting from Milan, Parma or Reggio Emilia, Venice and Verona or Turin? By taking the Italo train or Freccie high-speed trains, you can arrive at Stazione Medio Padana, which is conveniently located near the starting point of the tour.

Stazione Medio Padana is a modern train station that offers various services to travelers, including a food court, luggage storage, and free Wi-Fi. Once you arrive at the station, We can pick up from there!

The Foodie’s Delight 3 Food Tour offers an unforgettable culinary experience that includes three stops: Parmesan cheese production, balsamic vinegar producer, and Villani’s Salami, famous for its Parma ham, mortadella, and prosciutto San Daniele. You’ll have the opportunity to taste and purchase these delicious products at bargain prices.

On Mondays, Tuesdays, and Wednesdays, the tour is automatically upgraded to include a visit to the prosciutto factory, where you can see the full production process of this famous Italian cured meat. On Thursdays, Fridays, and Saturdays, you can upgrade your tour to include a visit to Prosciuttificio Leonardi or Guerzoni instead of MUSA, for a full prosciutto production tour.

Additionally, you can add on a winery brunch or cooking class at an organic winery to extend your foodie adventure. The tour ends at around 13.00 hours, but with the add-ons, it can last until 15.30 or 16.00.

The Foodie’s Delight 3 Food Tour is available 7 days a week and is conducted in English only. Private tours are not available, but the groups are small, ensuring an intimate and personalized experience.

If you’re coming from Milan, Parma, or Reggio Emilia, take advantage of the Italo or Freccie high-speed trains to arrive at Stazione Medio Padana, and then join this fantastic food tour.

If you’re coming from Milan, you can take the Italo train, which takes about 40 minutes to reach Stazione Medio Padana. From Parma or Reggio Emilia, the train ride takes around 15-40 minutes.

Stazione Medio Padana is a modern and stylish train station located in the northeastern part of the city of Reggio Emilia, in the Emilia-Romagna region of Italy. It is an important transportation hub that connects various cities in Italy, including Milan, Bologna, Verona, Venice, and more.

The station was designed by the famous Spanish architect Santiago Calatrava, who is known for his innovative and futuristic designs. The station building features a large and airy atrium with a glass roof, which allows plenty of natural light to filter in. There are also several shops, restaurants, and cafes within the station, making it a convenient place to grab a bite to eat or do some shopping while waiting for your train.

Stazione Medio Padana is well-equipped with modern facilities and amenities, including free Wi-Fi, luggage storage, ticket offices, and information desks. It is also fully accessible to people with disabilities, with elevators and ramps available throughout the station.

If you’re planning to take the Foodie’s Delight 3 Food Tour departing from Modena, Bologna, or any other nearby city, Stazione Medio Padana is an excellent place to start your journey. The station is well-connected to the rest of the city and the region, with several public transportation options available, including buses and taxis.

Timetables available form The Trainline.

How to Taste the 3 Main Ages of Parmigiano Reggiano

Parmigiano Reggiano is an Italian cheese with a long history dating back to the Middle Ages. It is one of the world’s most beloved and iconic cheeses, famous for its nutty flavor, unique texture, and versatility in the kitchen. Parmigiano Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. The production process is tightly controlled by the Parmigiano Reggiano Consortium to ensure quality and authenticity.

Parmigiano Reggiano comes in different ages, and each age offers unique characteristics in terms of flavor, texture, and aroma. The cheese is aged for a minimum of 12 months, but some Parmigiano Reggiano is aged for up to 36 months or more. In this article, we will take a closer look at the three main ages of Parmigiano Reggiano and how to taste them.

12-Month Parmigiano Reggiano

12-month Parmigiano Reggiano is the youngest version of the cheese. It is firm and crumbly with a sweet, nutty flavor and a fruity aroma. It is an excellent cheese for grating and melting, and it pairs well with many different foods. It is a popular choice for use in pasta dishes, on salads, and in risottos.

When tasting 12-month Parmigiano Reggiano, begin by inspecting the cheese visually. Look for a pale yellow color with small holes throughout the cheese. Next, take a small piece of cheese and smell it. You should be able to detect a nutty and fruity aroma. Then, take a small bite and let the cheese melt in your mouth. You should be able to taste the sweet and nutty flavors with a hint of fruity notes.

24-Month Parmigiano Reggiano

24-month Parmigiano Reggiano is a more mature version of the cheese. It has a harder texture and a more intense flavor compared to the 12-month version. It has a deep, nutty flavor with a slightly sweet and salty taste. It is an excellent cheese for grating and can be used in a variety of dishes.

When tasting 24-month Parmigiano Reggiano, inspect the cheese visually, as with the 12-month version. The color will be slightly darker than the younger cheese, and the holes will be slightly larger. Smell the cheese, and you will notice a more intense nutty and fruity aroma. Take a small bite, and the cheese will be harder and crumbly, but it will quickly melt in your mouth. You will taste the deep, nutty flavor with a slightly sweet and salty taste.

36-Month Parmigiano Reggiano

36-month Parmigiano Reggiano is the most mature and intense version of the cheese. It has a hard, crystalline texture with a complex and robust flavor. The cheese has a deep, nutty flavor with hints of caramel, and it is an excellent cheese for grating and using in recipes where a strong flavor is desired.

When tasting 36-month Parmigiano Reggiano, inspect the cheese visually as with the other versions. The color will be the darkest, and the holes will be the largest. The aroma will be the most intense, with a complex nutty and fruity scent. Take a small bite, and the cheese will be the hardest and the most crystalline. You will taste the deep, nutty flavor with hints of caramel and a long, lingering finish.

Parmesan and Wines.


Young (12-18 months) – A young Parmigiano Reggiano is mild and creamy with a slightly sweet flavor. It pairs well with light-bodied red wines such as Chianti or Barbera, which have enough acidity to balance the cheese’s rich creaminess without overwhelming its delicate flavor.

Mature (24-36 months) – A mature Parmigiano Reggiano has a stronger, nuttier flavor with a drier texture. It pairs well with full-bodied red wines such as Brunello di Montalcino or Barolo, which have enough tannins to stand up to the cheese’s intensity while also complementing its nutty notes.

Extra Mature (over 36 months) – An extra mature Parmigiano Reggiano is the most intense and flavorful, with a crumbly texture and a sharp, salty taste. It pairs well with fortified wines such as Port or Madeira, which have enough sweetness to balance the saltiness of the cheese and enough complexity to match its depth of flavor.

Bonus Pairing 60 months old Parmigiano.

60-month aged Parmigiano Reggiano is a cheese with a strong, complex flavor profile that demands to be paired with equally bold and robust wines. Here are some wine pairing options for 60-month aged Parmigiano Reggiano and their tasting notes:

Amarone della Valpolicella: This full-bodied red wine from Veneto, Italy has a rich and velvety texture that pairs well with the crumbly texture of the 60-month Parmigiano Reggiano. The wine has notes of dark fruit, tobacco, and leather that complement the nutty and sharp flavors of the cheese.

Barolo: Another Italian wine, Barolo is made from the Nebbiolo grape and has a complex flavor profile that is perfect for pairing with the complex flavors of aged Parmigiano Reggiano. The wine has notes of cherry, truffle, and tobacco that complement the nutty and tangy flavors of the cheese.

Bordeaux: This red wine from France has a bold and tannic flavor that pairs well with the strong and sharp flavors of 60-month Parmigiano Reggiano. The wine has notes of blackcurrant, black cherry, and tobacco that complement the nutty and sharp flavors of the cheese.

Vintage Port: This fortified wine from Portugal has a rich and complex flavor profile that is perfect for pairing with 60-month Parmigiano Reggiano. The wine has notes of blackberry, cherry, and chocolate that complement the nutty and tangy flavors of the cheese.

Tasting Note: 60-month Parmigiano Reggiano is a cheese with a crumbly texture and a nutty, sharp, and tangy flavor profile. The cheese has a complex flavor that develops over time, with notes of caramel, butterscotch, and umami. When paired with bold and robust wines, the flavors of the cheese are enhanced and the wine’s complex flavors are complemented by the cheese’s nutty and tangy notes.

3 Italian Products That You Should Buy Despite Coronavirus Lockdown.

Parmigiano-Reggiano

The Italian Parmigiano-Reggiano is an Italian hard, granular cheese that is dubbed the King of Cheeses. The production process is time-intensive and takes between 12-36 months to fully age. As such, production must be done daily, all year. The recent hit of the Coronavirus pandemic on Italy has brought several of its top-grossing industries to their knees. The national football league, Serie A, for example, is one affected space. To mitigate the loss in those sectors, the food production division must be supported to remain at full operation. Parmigiano-Reggiano is an important export product enjoyed in France, The US, Canada, and Germany. This makes up to 40% of the total produced stash with the remaining 60% consumed locally. Halting the production process has some serious compounding effects on the supply chain sustainability and on the 2,820 milk producers who supply milk to the Parmigiano-Reggiano dairies. To get a good idea, approximately 1.92million tons of milk, equivalent to 15.9% of the entire Italian dairy production was used in these factories in 2018.

In response, the Parmigiano-Reggiano consortium has stepped in to ensure that this industry does not come to a halt. Nicola Bertinelli, the president of the consortium, placed an emergency rescue call upon the ministry of agriculture and on the EU policies to waiver the Parmigiano-Reggiano factories. He requested for the exemption of the Parmigiano-Reggiano workforce from the health emergency PDOs as required by the law in section 1151/2012. This is set to avoid closure of dairies and farms.

This move is timely as the consortium president brought to light the fact that EU nations and other countries outside the union are taking advantage of the crisis to deploy unhealthy competitive strategies. He adds that its unfair competition from both the legal and ethical point of view. Reggio, Parma, M0dena, and Mantua are some of the most affected provinces by COVID-19 and are home to 330 dairies. As such, it’s not possible to stay immune from the virus and operations must go on. Furthermore, the European Food Safety Authority has confirmed no evidence that food is a source or likely transmission path of COVID-19.

Bertinelli conveyed that all dairies have adopted government measures to limit contagion, especially the 1M social distancing requirement. Upon approval of the request, this will see a €1.4B, 50,000-player niche flourishing again.

Amarone della Valpolicella

As of 2019, Made in Italy wine had enjoyed growing success and popularity. A 3.4% increase in turnover equivalent to €5.3B was recorded in 2019. This corresponds to about 22 million hectoliters of marketed wine. The US, which is the main importer of Italian wine, contributed to this growth along with Russia and Latvia. This was heavily encouraged by the duty exemption on Italian products which allowed them to beat Spanish and French wines, which have additional fees tagged along. It was all bliss until the COVID-19 pandemic hit Italy, hard! The fear of contagion has posed a great threat to the industry as a whole. Home and away, logistics has been a huge challenge. The closure of areas of consumption of these wines such as bars and restaurants has further stagnated the industry. Important fairs and dedicated events have been canceled to contain the spread of the virus adding to the hit. The Chengdu wine fair in chine, vinexpo in Hongkong and Prowein in Dusseldorf are among the most potent clienteles who have been locked out. This is just to mention a few.

The Amarone della Valpolicella is a line of luxury Italian wines produced in the Valpolicella, a hilly area in the province of Verona, in Veneto. Its distinct “bitter” tastes available in dry and full-bodied red recipes, has won a top spot in the international market. In 2019, the sales of Amarone della Valpolicella to the USA, Germany, Canada, China, Sweden, Japan and Switzerland had seen a 4% growth. A compelling 6% growth was also witnessed in the local market. Combined, the annual turnover stood at about €350m.

Note that a huge number of families and workers depend on the production of this wine spread across 8,300 hectares and 19 municipalities. The recent COVID-19 pandemic has significantly slowed the consumption of the Amarone della Valpolicella. However, the world can and should continue to consume Made in Italy wine to help deal with the emergency. With hopes of a win over the virus, Amarone della Valpolicella may surpass its current top 5 best wines in the oriental market

Italian Salumi

This is a world-renowned Italian cold cut predominantly made from pork. With a cloud of uncertainty surrounding Italian products, the Salumi is completely safe and cannot be a transmission medium or cause of the COVID-19. The spread of the virus is mainly conveyed by respiratory secretions from affected persons. COVID-19 can propagate very quickly through the air. While that is certain, the amount of time the virus may last on surfaces is not known. Estimates suggest a few hours. This comes from a report that inbound parcels from china have been declared harmless as the virus does no survive the heat exposure during the duration of the journey.

For the Italian Salumi, safety is assured. Here’s why- the cured meat contains a microbial community such as the salumi molds which create a hostile habitat for the virus. Therefore, you can support the Italian people by buying the Salumi especially from the affected areas of Parma ham, Culatello, Salame Felino and San Daniele. This is much needed as slaughterhouses are working with about 20-25% fewer pigs, coupled with minimum labor and stringent logistics as reported by Claudio Veronesi, a pig farmer from Sustinente. According to Thomas Ronconi, the President of ANAS (National Association of Pig breeders), a wider policy needs to be enforced by collaborating with the EU. He proposes legislation and means that allow for the storage of fresh meat and thighs, which cannot make it to the market until a quick redesign of the supply chain is completed. Less than a week ago the market fell to €1,452 per kilogram resulting in a significant drop in consumption in the hotel, restaurants and catering segments. This is a result of the lockdown. As a result, there was a surplus of at least 2 million legs at the time of writing this article. While the ham boasts the largest consumption, the diminishing prices are closely tagged to the aforementioned thighs. To help support the players in this industry, the world is urged to choose Italian meat and PDO hams for their top-notch quality and careful preparation process.

Is Reggio Emilia Worth Visiting?

Visitors seeking fun and adventure are most welcome at Reggio Emilio.. To fully appreciate its tourist attractions, travelers are asked to stay for some time. The menu and the Italian flag are some of the most fascinating things.

The Food of Reggio Emilia, Taste Parmesan and Cappelletti.

The famous Parmigiano reggiano cheese produced mainly in Parma and also in Reggio Emilia and consumed widely across the country was born here. Get the chance to enjoy a variety of egg plasta such as the popular cappelletti. This type of egg plasta is irresistible and appetizing, and can be consumed with capon broth or cream. It is believed this delicacy appears to be seductive in men, as it is also thought to have a ‘hat’ sort of shape that recalls both the medieval headgear .

Traditional Deli Antica Salumeria Pancaldi.


Antica Salumeria Pancaldi offers you the chance to taste, buy, and eat directly at the deli prosciutto, parmigiano, balsamic vinegar, and more. Your trip to Reggio Emilia is never complete without tasting the variety of delicacies offered here. For instance, get the chance to grab parma hams and an unimaginable variety of salami at lower prices. What is more is that you can buy these special foods as whole, in slices or in pieces, just was you want it. You can also eat them directly at Antica Salumeria as they now offer seated service. Moreover, their shop also gives you the best quality of cheese known as Parmiggiano Reggiano, which is produced directly in Reggio Emilia countryside along with their traditional Aceto Balsamico. You surely cannot afford to miss this taste.

Stay At Hotel posta in Reggio Emilia.

The 4- star hotel located at the heart of Reggio Emilia in a historical building will offer you a relaxing stay. The conducive atmosphere characterized with history, art, tradition and every modern comfort will leave you mesmerized. Spacious and a supervised car park, recharging of electric cars, free bicycle, free wifi, gym, warm 24-hour reception, disabled friendly environment, bar, lift, pets welcome, safe and luggage store are some of the services you will enjoy.
For people who crave for a place where art,history and tradition is celebrated them this is the spot. As if not enough, the ambience and tranquility of this property gives you the perfect and incomparable modern comfort. Additionally, the hotel’s location right in the center of the oldest part of the city is the right position for a tourist to access Reggio Emilia’s most outstanding attractions.

Italian Flag Museum – Museo Del Tricolore.

The Museum is free and located right in the center of the town of Reggio Emilia. Here is a chance to learn about Italian history through its flag.

The national flag is the most popular of Italian symbols. It consists of three vertical brands of equal width of colors green, white and red. On the hoist side is where the green band is located. The national emblem is designed as a white five-pointed star. In the center it has a red border and a cogwheel. On the right of the wheel there is a branch of an oak and branch of olive on the left. What makes the Italian flag stand out from the rest of the flags around the world is its design in general. The three colors in the flag were initially used by the Cisalpine Republic back in the 1797. Red and white colors were originally the colors of Milan, while the green was the uniform color of the Milanese civic guards.

Today, it is believed the green color represents Italy’s land, the white on the other hand represents the snow-topped peaks of the Alps, while the red is the bold color that represents the blood that was shed during the Italian Independence and Unification war. What is more fascinating is that fact that the three colors have a more deeper spiritual meaning: representing three most important virtues in Italy, which are hope, faith and charity.

In summary, do not miss a chance to visit Reggio Emilia for what it has to offer. From the Parmigiano Reggiano cheese to the cappelletti egg plasta, are delicacies you want to taste. In addition, Antica Salumeria Pancadi offers you more irresistible and appetizing foods to make your trip memorable. What is more is the culture and tradition in Italy which is evidenced on its monumental state symbol such as the Italian flag.

Parmesan Might Have Similar Effects Of Impotence medications, Scientist found.

Parmesan cheese in popular culture:

Not just cheese, more than a staple for those in Emilia-Romagna and the entire word, Parmesan Cheese is a myth, a tradition and at the core of Italian cuisine. The elderly of Modena, one of the areas where the production of Parmesan is safeguarded and brought forward, have always considered Parmigiano Reggiano a cheese with energetic and energizing properties, but there’s more. They also believe this cheese to have aphrodisiac properties and to be able to make those who eat it “horny”. The younger generations might not know of this bit of trivia from their parents or grandparents, but Parmigiano cheese is said to enhance a person’s sexual desire. This was considered a legend until recently, as it hadn’t been proved by scientific research, but folk tales do prove to be true sometimes, as is the case for Parmesan.

viagra-70398_1280
You might not need the blue bill after all – source

Parmesan cheese and science:

Local professor Mario Baraldi (http://www.fondazionebaraldi.com/curriculum.php) has a 50 years’ long experience in pharmacology and started researching Parmigiano Reggiano’s purported aphrodisiac properties with a scientific study based on the fact that about 15/20% of the male population has erectile dysfunction. His study was conducted on sexually sluggish male rats and then published on the Journal of Pharmacy and Nutrition Science because the professor discovered that feeding Parmesan cheese to the rats over a period of time improved their sexual performance. In fact, Parmesan is constituted for the 30% of free amino acids that are  precursors and building blocks for nervous system stimulants such as dopamine.

Parmesan cheese and its synergic effect with traditional Balsamic vinegar:

Often the two products are consumed together. It’s really an experience to try, and purely from a gastronomic standpoint it’s something you’ll have to taste for yourself to completely appreciate the characteristics and strengths of both foods. The salty, grainy consistence of the cheese, paired with the smooth, sweet but slightly sour taste of Balsamic vinegar (also traditionally produced in the area of Modena and nearby) meet in an extremely enjoyable way. Balsamic is advertised as being a good partner for a wide array of different foods and dishes, but pairing it with Parmigiano Reggiano is like a meeting that was meant to happen. Some people pour a few drops on top of the cheese – which must not be cut in a straight direction, but flaked roughly with a special knife – while other people prefer to pour a small pool of Balsamic vinegar on their plates and dip the Parmesan flake in it. The different qualities of Balsamic vinegar ease the choice, since the more expensive the product chosen, the less drops each of us will use, both for the quality and the quantity needed to appreciate the taste.

Professor Baraldi reckons that consuming both products together can prove beneficial: the Balsamic vinegar helps the stomach in receiving and absorbing the cheese because of its unique sweet and sour taste. This way, the synergy created is not only a pleasant eating experience for your palate, but also for your body and sexual life.

2 Parmesan Producers in Italy Go Kosher

Parmesan cheese is one of many signature foods Italy has to offer. Whether sprinkled over pizza or eaten as a snack, this popular cheese continues to soar in global popularity. Sadly, many within the Jewish faith are not allowed to consume this cheese due to religious and dietary restrictions. This is especially true for the Jewish community in Italy, which consists of several food connoisseurs and aficionados. While kosher parmesan cheese is available, most are simply processed and not authentic across the board. While parmesan usually refers to generic grated cheese in the West, the real cheese is produced in Northern Italy and dates back centuries. As a result, there really is no kosher Parmigiano-Reggiano available for those of the Jewish faith. This, however, is changing very soon.

fire stamp on cheese
Cheese ageing since 2006

Authentic Kosher Parmesan Parmigiano Reggiano.

For the first time ever, two local producers in Emilia Romagna have launched authentic kosher parmesan lines. This includes the famous Bertinelli cheese factory, which recently announced its plans for kosher Parmigiano-Reggiano by the end of 2015. Caseificio Colla will also have its official kosher line launch this October. The news has dazzled the culinary community, and especially Jewish food enthusiasts that have been waiting for products like these for years. Due to the small Jewish population in Italy, however, the producers will mainly be targeting Israeli and American markets. Still, the ability to have real kosher parmesan cheese has put smiles on many faces across Italy.

Kosher Parmigiano-Reggiano

In order for parmesan cheese to be deemed kosher, it must pass a number of strict protocols. This includes its milk, which must emanate from cows consuming grass or hay. Secondly the cheese must be aged for at least a year, and restricted to certain factories and provinces. This includes Modena, Bologna, Reggio Emilia, and of course, Parma. While the Azienda Agricola Fantacini firm used to produce kosher parmesan cheese, this ceased in 2010. The result was a void felt by many observant Jews that relied on kosher products for dietary reasons. With the launch of 2 new kosher lines, however, Jews within Italy can enjoy mouthwatering parmesan again without the worry of breaking religious traditions.

The Producers

The Bertinelli cheese factory dates back to the mid-1800s. As a family owned entity, they specialize in a myriad of cheeses and delicacies. Nicola Bertinelli, Owner, stated that the new kosher line is a big step for the company. The factory will ensure their kosher line meets strict guidelines, and the process of turning milk into hard cheese utilizes the right rennet. This is the main substance used for hardening, which must come from slaughtered animals based on Jewish law.

How Many Kinds of Parmigiano Reggiano are out there?

There are really stringent laws governing what kind of cheese can be called Parmigiano Reggiano, so in fact the answer to the question should be: Only one kind – Parmesan cheeses produced in the regions which are covered by the Parmigiano Reggiano PDO (protected designation of origin). In reality, however, it is a little more complicated! Let me try to explain about the variations that can be found amongst cheeses that all proudly bear the PDO stamp which proclaims to the world that they are genuine Parmesan cheeses from the PDO region, which includes Parma, Reggio Emilia, Modena, Mantua and Bologna.

IMG_2734[1]

It may surprise you to know that there are about 420 creameries within this designated region, and these “parmesan factories” receive their milk from over four thousand farms every day. Inevitably, there will be a large variation in the end product from all these dairies, due to the season, altitude, breed of cattle and expertise of the cheese-maker. Another factor that hugely influences the final cheese is the period of maturation; the minimum time required for a cheese to fulfil the stringent appellation requirements is 12months, but some cheese wheels spend up to 36 months in the maturation cellars, during which time there is a very noticeable change in the taste and character of the cheese.

Factors which influence the final product are:

Maturation: at 12 months this medium-fat semi-hard cheese will have a pale cream colour, taste slightly salty, slightly acid and slightly sweet, and have a wonderful nutty fragrance – Parmigiano is never a smelly cheese! There is a slight grainy texture, one of the distinctive characteristics of this King of Cheeses. At 18 months, the texture has changed as more crystals develop and the straw colour of the cheese is a shade darker; the flavour is becoming more savoury and the fragrance has become a little fruity. The flavours and aroma of the cheese continue to deepen and mature, and the colour gets progressively darker. By 30+ months the cheese is fully mature, a golden straw colour with many crystals and can have woody, spicy, and dried-fruit flavours on your palate. The rind will be really hard at this stage.

Altitude: At higher altitudes, the dairy herd has access to sweeter, greener grass (Parmigiano herds are never fed anything other than grass!) and purer water, resulting in the cheese from the mountains (Parmigiano di Montagna) having a subtly deeper flavour. Many cheese connoisseurs also believe that cheeses made in Spring and Autumn are also superior due to the improved feed at these times of the year. Since each wheel is date-stamped, it is easy for cheese buyers to select cheeses made at these time of the year.

The Herd: if you are faming cattle for the meat market you choose good beef producing breeds, and likewise milk producers for the famous Parmigiano cheese production rely on superior milk-producing cows. In this region the most favoured breed is the Alpine Brown, bred exclusively in the mountainous areas. Recently “red cows” as they are locally known are making a coming back. The Rossa di Parma is native cow of the area and it produces a superior milk. These animals produce the very best balance of quality and quantity of milk – a really superior product just perfect for the production of a really superior cheese.

So, to get back to the original question – there is only one type of cheese that may be called Parmigiano Reggiano, produced in the areas covered by the PDO, but within the parameters set there can be fairly wide variations in the appearance, aroma and taste (and price!) of your slice of Parmigiano.

css.php