Regulations and Standards: Protecting the Integrity of Parmigiano Reggiano


Parmigiano-Reggiano, often considered the ‘king of cheeses’, traces its roots back to the Middle Ages in Italy’s Emilia-Romagna and Lombardy regions. This grand cheese, made from raw cow’s milk, symbolizes a unique blend of history, artistry, and meticulous craftsmanship that spans over eight centuries. To safeguard Parmigiano Reggiano’s authenticity, specific regulations and standards have been put in place. These guidelines play a vital role in preserving the reputation, quality, and integrity of this renowned cheese.

The Significance of Regulations and Standards

The aspect that sets Parmigiano Reggiano apart is its Protected Designation of Origin (PDO) status awarded by the European Union. The PDO recognises the unique relationship between the product and its region of origin in terms of quality, method of production, and raw materials used, where unique climatic or geographic conditions contribute to its distinctiveness. Such a designation ensures that only cheeses produced in designated environments and complying with set standards can carry the prestigious Parmigiano Reggiano label.

Pillars of Standards: Raw Ingredients

As per the designated standards, Parmigiano Reggiano is produced using partially skimmed raw cow’s milk from the two daily milkings. The milk must come from cows reared in the designated PDO areas, grazing on fresh fodder or hay from the same regions. The use of additives, preservatives, or silage is strictly prohibited, reinforcing the commitment to natural production methods.

Traditional Techniques

The stipulation extends to the methods of production, requiring traditional copper vats for curdling, and cheese wheels to be aged naturally on wooden shelves. In an era where mechanization frequently trumps tradition, Parmigiano Reggiano’s preservation of age-old techniques evidences the importance of respecting cultural heritage and maintaining a product’s authenticity.

Quality Monitoring and Control

To ensure adherence to these rules, a consortium, Consorzio del Formaggio Parmigiano-Reggiano, was established in 1934. It tasks itself with promoting the cheese, protecting its PDO status, and conducting quality checks. Every wheel of cheese must pass strict inspections after a 12-month maturation period. Successful cheeses are fire-branded with the official Parmigiano Reggiano mark, a testament to their adherence to the established PDO standards.

Benefits of the Standards and Regulations

These regulations and standards not only protect Parmigiano Reggiano’s quality but also its economic value. Producers investing time and effort in following the traditional methods can yield dividends through the recognition and premium prices this cheese commands across the world. Furthermore, it discourages unfair competition and the sale of counterfeit products that fail to respect the traditional process.

Importantly, these standards also protect consumers. The PDO status guarantees purchasers of Parmigiano Reggiano that they are buying cheese that is authentic, natural, and of highest quality.


Maintaining the integrity of Parmigiano Reggiano goes beyond preserving a cheese; it is about upholding a rich history, a cultural heritage, and a standard of quality that is recognised worldwide. The regulations and standards in place perform an indispensable role in protecting and promoting this iconic product, cementing its standing as a true treasure of Italian gastronomy.

Tagliatelle al Ragù: The Quintessential Bolognese Delight

Bologna, a city treasured in Northern Italy, famously represents a profound blend of rich history, captivating art, and particularly, an irresistible cuisine that leaves an indelible mark on every gastronome’s palate. Among these culinary masterpieces, one dish stands out in its simplicity, richness, and vitality – Tagliatelle al Ragù. This dish embodies the heart of Bolognese culinary tradition and decency, its unmistakable aroma and taste enough to transport you straight to the lively and narratively vibrant streets of Bologna.

What is Tagliatelle al Ragù?

Changelessly tied to Bologna, Tagliatelle al Ragù refers to a delectable dish dating back to medieval times. It comprises of tagliatelle pasta, a flat, ribbon-like form made of soft wheat flour and cage-free eggs. These wholesome tagliatelle strands find themselves perfectly partnered with a Ragù sauce, a slow-cooked meat-based condiment. This savory sauce traditionally involves a blend of minced or finely chopped beef and pork, vegetables like carrots, celery, onions, along with a dash of concentrated tomato paste, a sprinkle of white wine, and a hint of nutmeg.

Significance and Cultural Importance

Tagliatelle al Ragù epitomizes Bolognese gastronomy’s essence and holds such cultural significance that its authentic recipe is officially registered with Bologna’s Chamber of Commerce. The recipe alludes to Bologna’s rich culinary narrative, centered around ‘nonnas’ (grandmothers), bestowing their treasured recipes from generation to generation.

Moreover, Tagliatelle al Ragù has also contributed significantly towards establishing Bologna’s reputation as La Grassa (“The Fat One”) owing to its hearty, indulgent dishes. The rich, lush ragù sauce is a stark contrast to the typically light Italian sauces, thereby showcasing the distinct flavors and cooking styles of this region.

Applications and Variations

While the classic Tagliatelle al Ragù is a standalone star, it is also versatile enough to inspire various adaptations across Italy and globally. From varying proportions of ingredients to the replacement of certain elements, many creative forms have emerged. In some areas, the beef is replaced entirely by pork or vice versa, and sometimes chicken liver is introduced. Some chefs add cream or milk for a richer, creamier sauce, while others keep it dairy-free.

Benefits of Tagliatelle al Ragù

Beyond the delightful gastronomic experience, Tagliatelle al Ragù also offers several health benefits. The homemade tagliatelle sauces are typically devoid of artificial additives, ensuring time-honored, wholesome nutrition. The presence of lean meats in the ragù sauce provides a high source of proteins, while the use of garlic, tomatoes, and carrots in the recipe supplies beneficial antioxidants.

In conclusion, Tagliatelle al Ragù represents more than just a dish. It mirrors Bologna’s spirit and culinary heritage, making it a gastronomic emblem. As the steam rises from the freshly cooked Tagliatelle al Ragù, you are not only served a delectable dish but also a slice of Bologna’s vibrant history, culture, and of course, its deep-rooted love for good food.

‘Crafting Pasta Perfection: A Dive into Trattoria Dal Biassanot’s Culinary Heritage’

Located in the vibrant historical center of Bologna, Italy, Trattoria Dal Biassanot is no ordinary eating establishment. This legendary restaurant offers an intimate glimpse into the gastronomic history and culture of the Emilia-Romagna region, a part of Italy famous for its culinary prowess. This quiet trattoria, known for its delectable pasta dishes, stands exemplarily as an authentic ambassador of Bolognese flavors and traditions.

History and Significance:

Established in 1984, Trattoria Dal Biassanot was named after a traditional farmer’s song in the local dialect, ‘Il Biassanot’. The institution takes pride in its rustic, homeland roots, offering a culinary experience steeped in memory, tradition, and nostalgia. For nearly four decades, the trattoria has been inextricably woven into the fabric of Bologna’s food culture, earning accolades as one of the best restaurants in the city for its sheer consistency and unwavering dedication to quality.

Situated in the narrow, winding streets of Bologna’s Quadrilatero area, a medieval market zone, Trattoria Dal Biassanot fittingly serves as a living museum of sorts, paying homage to the region’s rich culinary heritage. Run by the affable couple Luciano and Lina, the trattoria has remained largely unchanged over the years, maintaining a sense of continuity that is increasingly rare in today’s constantly evolving culinary landscape.

Culinary Heritage:

Renowned for its traditional food preparation methods, Trattoria Dal Biassanot particularly excels in crafting pasta perfection. The restaurant embraces the beautiful simplicity of Bolognese culinary traditions. Diners can savor quintessential creations like ‘tortellini in brodo’, ‘tagliatelle al ragu’, and ‘lasagne verdi’, all homemade with customary precision and a deep understanding of gastronomic heritage.

The restaurant’s pasta is hand-rolled, offering a testament to the strength of culinary traditions. Lina, one of the owners, uses an iconic ‘mattarello’ (a traditional wooden rolling pin) to roll out the dough to such fine tenderness that it’s almost translucent. The fillings, whether for the tortellini or the lasagna, are thoughtfully sourced, with top-quality pork, prosciutto, mortadella, and Parmigiano Reggiano – all local products that further amplify the taste of the heartwarming dishes.

Benefits and Cultural Significance:

Eating at Trattoria Dal Biassanot is not just a treat for the senses, but also an immersive cultural experience. The food serves as an edible narrative, recounting stories of Bologna’s agrarian past, and the centuries-old techniques passed down through generations.

In a globalized world where fusion and reinterpretation of traditional dishes have become prevalent, Trattoria Dal Biassanot remains a bastion of tradition. The trattoria has the unique ability to transport one back in time. Diners can savor and appreciate the delicate balance of flavors, honed by centuries of gradual refinement. It’s Italian comfort food in its purest form, served with unhurried charm in a homely setting where every customer is treated as part of the extended family.


Trattoria Dal Biassanot creates masterpieces not just from flour, eggs, and cheese, but also from a profound respect for tradition. This stronghold of Bolognese heritage, in its everyday sights, sounds, and, of course, tastes, is a stark reminder of the importance of preserving the authenticity of regional cuisine and cultural heritage.

Ultimately, Trattoria Dal Biassanot stands as a testament to Bologna’s affection for its culinary roots and an invitation for all to appreciate the art that is Italian cooking. The best ingredient in any dish at the trattoria is the unwavering commitment to preserving Bolognese heritage, which undoubtedly contributes to their success in crafting pasta perfection.

Paolo Atti & Figli: Preserving Bologna’s Culinary Heritage Since 1868

Tucked away in the heart of Bologna, Italy’s food capital lies a culinary gem that has upheld the city’s rich gastronomic tradition for more than a century – Paolo Atti & Figli. This esteemed institution has been preserving Bologna’s culinary heritage since 1868, affirming the city’s status as “la grassa” or “the fat one”.

Historical Significance

Established by Paolo Atti in 1868, Paolo Atti & Figli was born from a desire to uphold Bologna’s rich food culture. Since then, this renowned bakery and pasta shop has remained a family business, preserving time-honored recipes handed down the generations and maintaining the traditional techniques of food preparation. Entering the store is a step back into a century-old narrative, where every loaf of bread and every strand of pasta tells the story of Bologna’s culinary legacy.

Paolo Atti & Figli: The Epicenter of Bologna’s Culinary Landscape

Lying in the eminent Via Drapperie, the heart of Bologna’s culinary sphere, this establishment possesses an enduring charm. Via Drapperie is part of the Quadrilatero, a maze of medieval market streets that encapsulates Bologna’s food culture. At the Paolo Atti & Figli, you’ll stumble upon a fantastic array of local specialties from fresh handmade tortellini and tagliatelle to staple baked goods like tigelle and Piadina, all exquisitely retaining their authentic touch.

Applications: Upholding Traditional Gastronomy

Paolo Atti & Figli is not merely a store; it’s where Bolognese culinary traditions are resiliently upheld. One such cherished tradition is the making of Tortellini, a stuffed pasta that is a distinguished local taste. The establishment continues to employ the age-old, labor-intensive process of crafting these pocket-sized marvels by hand, ensuring their distinctive ring shape and meaty stuffing remain unaltered.

In terms of baking, the store offers an array of iconic products like the ‘Bolognese Pinza’, a traditional sweet bread associable to the area, and handcrafted ‘certosino’ or ‘pan speziale’ – a rich Christmas cake, laden with honey, almonds, pine nuts, dark chocolate, and candied fruit carefully crafted as per the centuries-old recipe.

Benefits: Preserving Cultural Identity & Promoting Tourism

The efforts of Paolo Atti & Figli extend beyond gastronomy; they play an integral part in preserving Bologna’s cultural identity. Their commitment to traditional culinary practices cultivates a sense of community while keeping the city’s history alive. Visitors to the store get a taste not only of famed Bolognese dishes but also of the city’s rich culture and vibrant past.

Tourism in Bologna often revolves around food, with epicurean travelers drawn to its fabled gastronomic reputation. Paolo Atti & Figli, with its wealth of traditional offerings and picturesque locale, is a significant attraction for food enthusiasts worldwide, contributing to local tourism and spreading the name of Bologna far and wide.

Paolo Atti & Figli’s role in safeguarding Bologna’s culinary heritage is testament to the passion, dedication, and tradition deeply rooted in Bolognese culture. It exemplifies how a single establishment can become a beacon of a city’s identity, demonstrating the power of food as a cultural expression and a medium to connect hearts across generations. It stands as a testament to the glorious past while continuously infusing vitality into Bologna’s gastronomic scenery, proving that the future belongs to those who fully appreciate and honor their past.

Discover the Secrets of Traditional Balsamic Vinegar on a Modena Tour

How To Visit A Traditional Balsamic Vinegar Producer in Modena – Emilia Romagna – Italy.

Emilia Delizia invites you to explore a traditional ACETAIA, known as a traditional balsamic vinegar producer, in Modena. Visitors are often astonished by the stark contrast between “regular” or industrial balsamic vinegar and the DOP traditional balsamic vinegar, exclusively crafted in private homes in Modena and Reggio Emilia. A new batch of balsamic vinegar was traditionally initiated at the birth of a baby girl, becoming part of her dowry upon marriage. In earlier centuries, aceto balsamico was primarily used within families and occasionally offered to distinguished guests. It is said that the Duke of Modena maintained his own prestigious vinegar attic in his palace, where notable individuals would be introduced to the exquisite black gold during their visits to Modena. Our Modena vinegar tours provide a unique opportunity to visit private villas and homes where this precious nectar continues to be produced in small quantities, honoring age-old traditions.

Experience the Art of Balsamic Vinegar Making in Modena on a Vinegar Tour.

Traditional balsamic vinegar of Modena is crafted through a meticulous process that begins with reducing organic grape juice (must) by about 30%. This is achieved by gently simmering the must for approximately 24 hours, which increases its sugar content. It’s crucial to never reach the boiling point in order to preserve the beneficial bacteria already present in the liquid. This process takes place during the grape harvest season between September and October, using Lambrusco and Trebbiano grapes.

On a Modena vinegar tour, you’ll learn about the aging process that involves a set of barrels, typically consisting of 4, 5, or 6 progressively smaller barrels made of different woods like acacia, ash, chestnut, mulberry, and cherry. Starting in autumn, the aging process requires at least 12 years of painstakingly topping up the evaporated must from the penultimate barrel to the last one. This sequence is repeated, moving from the second to last barrel to the penultimate one, and so on until the mother barrel is topped up with fresh grape must. No vinegar is drawn for at least 12 years, allowing for the production of the “younger balsamic vinegar.”

Embark on a Modena vinegar tour to explore the fascinating world of traditional balsamic vinegar making and witness the dedication and craftsmanship that goes into producing this exceptional condiment.

The tradition wants that the precious black nectar obtained by the natural concentration of the flavours is used as a digestive at the end of the meal. It is best consumed on plastic or ceramic spoon as metal it is very cold and it would lower the sensory experience.

12 years old traditional balsamic vinegar.

It has more acidity than the other vintages and the sweetness is more subtle. You will soon find out that the favours of the woods are felt on different parts of your tongue and mouth. This balsamic vinegar is particularly indicated on fresher cheeses such as ricotta or mozzarella. You can also add to meat or fish dishes. The important that is used sparingly and only added the end of cooking.

The extra old vintage 24 years old traditional balsamic vinegar of Modena

The acidity decreases and the sweetness is more present, but it is not a flat sugary sensation, it is actually very complex. On your tongue you feel the taste of the blended wood tannins  such as the spiciness of juniper or the sweetness of the cherry wood. At this age it is a perfect match for aged cheese such as Parmesan or even for desserts: straberries, chocolate and ice creams.

28 YEARS OLD VINEGAR and over – Only in the Reggio Emilia province.

Only produced and marketed at this age in the Reggio Emilia. At this point the vinegar has lost a lot of its acidity and it the wood and the sweetness becomes even more accentuated, almost like a sweet complex black nectar. It is best consumed at the end of the meal as a digestive. The province of Reggio Emilia is also a producer of Traditional balsamic vinegar due to the proximity to Modena. The tradition was brought in Reggio Emilia as many women were marring across the 2 provinces bringing their dowry with them. During our Balsamic vinegar tour it is possible to visit Reggio Emilia producer and discover the 3 ageing typical of the area. If you want to learn more about Reggio Emilia culinary tradition please continue reading here.

Balsamic Vinegar Places You Can Visit On Your Own

If you’re an all-round foodie or just love food, there are some things that you can do during your stay in Italy that are food-related and are sure to enhance your experience. Besides trying out the local cuisine and all the traditional dishes available to you, there are activities you can do to fully immerse in the world of Emilia Romagna’s food. Restaurants are a thing you really cannot miss (you’re bound to end up eating out during your vacation, and there’s plenty of excellent places to choose from), but you can also go to local producers to sample ingredients and dishes made with them for a full-on experience. And while you’re looking through reviews and suggestions from fellow foodies on great places that offer food tasting experiences, don’t forget about other pleasures available to you. For example, wine tasting tours are a great idea – as are tours of balsamic vinegar places.
Balsamic vinegar might just be a condiment, but if you get deeper into the local culture, you’ll discover that balsamic vinegar in Emilia Romagna is a whole different deal: it’s tradition, it’s pride in local ingredients, it’s about employing processing methods passed down through generations. In short, visiting the place of production of balsamic vinegar will give you a glimpse into the history of this part of Italy, and there are several options to choose from when it comes to where you’re supposed to go to have a taste of Emilia Romagna.

Villa San Donnino

Villa San Donnino is located in a liberty-style villa just outside Modena, the birthplace of Balsamic Vinegar, this will be a very picturesque destination if you want to enjoy the history of this product in a suggestive environment. Since the certified DOP Traditional Balsamic Vinegar of Modena is produced throughout a very limited and controlled area of Emilia Romagna, it’s something that can truly be sampled only when in this type of location. The Acetaia Villa San Donnino would be a great choice for your balsamic vinegar tasting tour, or shopping and booking through the website is recommended . Once there, you’ll have a chance to see the traditional production methods for the vinegar and taste it paired with great local dishes.

Acetaia Di Giorgio

On their website it’s possible to book a visit to this acetaia (vinegar processing place) to, once again, see how the vinegar is produced, get in touch with the history of this excellent traditional product, sample and purchase DOP Balsamic Vinegar – right at the heart of the beautiful city of Modena. The Acetaia di Giorgio is a tiny balsamic vinegar place, family-owned and with a focus on how the vinegar truly is a legacy passed through the generations.

La Vecchia Dispensa

Another great place you can visit to explore the world of DOP Traditional Balsamic Vinegar of Modena is this acetaia, located in Castelvetro di Modena. The acetaia offers guided tours and tastings of different products that can also be purchased at the shop, along with local jams, spirits, wines, sweets and other products from Modena to pair with the vinegar. Mailing the acetaia will allow you to book a tour but also to find out about special events held by La Vecchia Dispensa, such as lunches in the acetaia, cooking classes and hikes through the vineyards.

Acetaia Malpighi

In this acetaia, you will be able to go on a tour of the place, guided by experts, to discover the secrets of the production of this interesting local condiment. During the tour, you’ll learn more about the history of the Balsamic Vinegar of Modena, the techniques employed to achieve the final product, and you’ll have a chance to taste the vinegar. Groups of 10 people or more can arrange a special tour, which includes a vinegar and local food tasting, so you’ll be able to sample cold cuts, Parmigiano Reggiano cheese, baked goods and wine typical of Modena all in the same package, for an all-round culinary experience.

Acetaia Bompana

Free tastings are held on every opening day in the Acetaia Bompana, and you can book tours if you want to learn about the Traditional Balsamic Vinegar of Modena, other than just sampling it in all of its amazing shades of taste. The vinegar can be used in many different ways to enhance dishes, or can just be drizzled on a piece of Parmigiano cheese. This acetaia, like the other certified ones in the area of Modena, is the perfect place to sample the excellence of this traditional and local product. Purchasing some balsamic vinegar for yourself at the outlets annexed to the acetaie will guarantee top quality and an unforgettable taste of Modena to bring back home with you.

In conclusion, a Modena vinegar tour offers a unique and immersive experience into the rich traditions and intricate processes involved in crafting traditional balsamic vinegar. By exploring the picturesque region of Modena and visiting authentic Acetaias, you will gain a deeper appreciation for the time, dedication, and skill required to create this exceptional condiment. The unforgettable sensory journey will leave you with a newfound respect for the craft and a lasting impression of the distinct flavors and aromas of true balsamic vinegar. A visit to Modena’s traditional balsamic vinegar producers is not only a treat for the taste buds but also a cultural and educational experience that should not be missed.

Close-up view of the Balsamic Vinegar aging process in wooden barrels, showcasing the rich heritage and gastronomy of Modena.
Balsamic vinegar barrels
A group of tourists attentively learning the traditional process of Balsamic Vinegar production in a historic Acetaia in Modena.
Ampules containing balsamic vinegar “Tradizionale” for tasting