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Topic: Parmigiano Reggiano

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	Parmigiano Reggiano - Wikipedia, the free encyclopedia
		The average Parmigiano Reggiano wheel is about 18-24 cm (7 to 9 inches) high, 40-45 cm (16 to 18 inches) in diameter, and weighs an average of 38 kg (80 pounds).
		According to the legend, the Parmigiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia.
		The curds for Parmigiano Reggiano are cut into fragments the size of wheat grains, which is much finer than the fragments created in the manufacture of the American version of Parmesan.
	en.wikipedia.org /wiki/Parmigiano_Reggiano (1187 words)

	ITALFOOD S.p.A. - esclusivista per la Campania: Saviola - Parmigiano Reggiano
		Parmigiano Reggiano, alimento completo, essenziale, è la risposta più gustosa e razionale per una alimentazione armonica, bilanciata e funzionale ai moderni stili di vita che esigono prestanza fisica, molta vitalità e dinamismo.
		Parmigiano Reggiano es un alimento completo, sano y natural con grande cualidad nutritiva gracias ante todo a los procesos de trasformazion de sus componentes durante la larga fase de maduracion natural que lo convierte altamente digerible y de facil asimilacion.
		Parmigiano Reggiano, alimento completo, esencial es la respuesta mas gustosa y razional para una alimetacione armoniosa, balanziada y funcional a los modernos estilos de vida que exigen presenzia fisica mucha vitalita y dinamismo.
	www.italfoodspa.it /PARMIGGIANO/PARMA.HTM (503 words)

	PARMIGIANO REGGIANO FROM THE MOUNTAINS - 24 MONTHS, GIFT BOX (Site not responding. Last check: 2007-10-11)
		Parmigiano Reggiano is most certainly the oldest cheese in the world, and is probably also the most famous.
		One of the main characteristics of Parmigiano Reggiano is its "straw" colour, which is proof of the provenance of milk from cows fed on fresh forage.
		The pleasant sensation of the cheese melting in the mouth is typical of Parmigiano Reggiano.
	www.nasoegola.com /parmigiano-reggiano-from-the-mountains-24-months-gift-box-detail.jsp (354 words)

	Parmigiano Reggiano: An Italian Classic
		Parmigiano Reggiano has been conferred the DOP seal by the European Union.
		The dairy cows of the Parmigiano Reggiano area are given a diet based exclusively on grass, hay or alfalfa from selected pastures in the area.
		For this reason, when Parmigiano Reggiano is fully aged, it has acquired a richness of substances, aromas and flavors of peerless quality.
	www.sanpellegrino.com /sanpellegrino_com/flash_site/articolo.asp?id=145 (423 words)

	Parmigiano Reggiano - Encyclopedia, History, Geography and Biography
		Parmigiano-Reggiano is a "grana", a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy.
		Historical documents show that in the 13th-14th century Parmigiano was already very similar to that produced today: this suggest that its origins can be traced far before.It was praised as early as 1348 in the writings of Boccaccio, in the Decameron, he speaks of a mountain made completely of Parmesan to accompany macaroni and ravioli.
		Parmigiano Reggiano, History, External links, Italian cheeses, Italian Protected designation of origin and Cow's-milk cheeses.
	www.arikah.com /encyclopedia/Parmigiano_Reggiano (406 words)

	More Info.
		Parmigiano Reggiano, the classic and prestigious Italian cheese, well-known and appreciated all over in the world for its inimitable qualities, has origins in ancient Italy.
		These inimitable characteristics are guaranteed by the Consortium, the official society that protects the quality of the cheese, and are certified by the unmistakable stamp "Parmigiano Reggiano" that is engraved with little dots on the rind of each wheel of cheese.
		Parmigiano Reggiano is a cheese with an especially seductive aroma and unique taste.
	www.homestead.com /salvatorecucina/files/parmigiano.htm (421 words)

	Parmigiano - the Gratest Cheese
		Parmigiano can only be made in the entire counties of Reggio-Emilia, Parma, and Modena, and in the portion of Bologna west of the Reno River, all in the region of Emilia-Romagna; and in Mantua, east of the Po River in Lombardy.
		Because Parmigiano is concentrated and not pasteurized it is an excellent source of nutrients, especially protein, calcium, phosphorous, and B vitamins.
		Parmigiano is such a versatile cheese, it shouldn’t be limited to pasta or risotto.
	www.samcooks.com /flavor/Parmigiano.htm (1513 words)

	Parmeggiano-Reggiano
		Italian scientists have studied the benefits of Parmigiano-Reggiano for many years and have determined that it can indeed be of medicinal use, particularly for young children and the elderly, as it is easy to digest and it integrates well with the stomach's natural microflora.
		Locally, Parmigiano is the first solid food given to babies and it is prescribed for children with gastro-intestinal problems.
		Parmigiano made the leap from mere cheese to symbol of the Good Life in 1353, when Boccaccio wrote in the Decameron of a beautiful mountain of grated Parmigiano in the land of Bengodi.
	www.epicurean.com /articles/parmeggiano-reggiano.html (1772 words)

	Parmesan cheese - The real cheese parmigiano reggiano - Direct from Parma - Italy
		The traditional marking with the inscription in full “Parmigiano - Reggiano” is impressed along the side of the whole cheese and enables the identification even on small pieces.
		The structure of the cheese paste is unmistakable too: granular, with the typical breaking in slivers and the particular fragrant and delicate aroma.
		The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates the dairies producing the homonymous cheese.
	www.parmaitaly.com /parmigianok.html (293 words)

	The King of Cheese: Unlocking the Secrets of Parmigiano-Reggiano - Relish (Site not responding. Last check: 2007-10-11)
		Parmigiano Reggiano is carefully protected by a consortium of its makers: only cheeses made within the region around Parma, under the strict supervision of the consortium, can be called “Parmigiano Reggiano” and bear the characteristic stenciled rind.
		Parmigiano authority Eduardo Turchetto remarked that he knew this cheese was good food because it was made well with wholesome, high-quality ingredients, but food scientists are learning that his instinct was right on the mark.
		Parmigiano is also an efficient and highly digestible source of protein, being rich in essential and nonessential amino acids.
	www.relishmag.com /article/98.html (1692 words)

	Il parmigiano reggiano
		Tecniche e caratteristiche oggi riconosciute anche dalla legislazione, che dal 1955 identifica un’area ben precisa in cui si produce l’autentico parmigiano reggiano (Bologna, Mantova, Modena, Parma, Reggio Emilia), caratterizzato dal marchio omonimo.
		Il parmigiano reggiano è un formaggio semigrasso ottenuto con latte parzialmente scremato, con pasta granulosa.
		Le proteine presenti in gran quantità nel parmigiano grazie al processo di stagionatura si trasformano e risultano perciò più facilmente digeribili rispetto a quelle del latte vaccino da cui provengono.
	www.albanesi.it /Alimentazione/cibi/parmigiano.htm (281 words)

	Parmigiano-Reggiano
		Since 1907, we produce Parmigiano Reggiano "Fanticini" in our dairy 243 in Villa Sabbione (near Reggio Emilia), in the heart of the typical area of production.
		Moreover, PIEFFE takes care of the ripening of Parmigiano Reggiano that is produced in other dairies: dottor Pietro Fanticini selects this cheese personally and it must have all the characteristics that mark our best-quality products.
		Our cheese is subjected to rigorous inspections effected by the Consorzio of Parmigiano Reggiano and Health Authorities; moreover, dottor Pietro Fanticini offers to his more exacting customers Organic Parmigiano Reggiano (from organic farming) certificated by the Consorzio for the Organic Products Inspections.
	www.sirio.com /fanticini/English/Products/PR/parmigiano-reggiano.htm (314 words)

	Parmesan cheese - RecipeFacts (Site not responding. Last check: 2007-10-11)
		Parmesan is the cheese known in Italian as Parmigiano Reggiano DOP.
		Secondly, the curds for Parmigiano Reggiano are cut into fragments the size of wheat grains, which is much finer than the fragments created in the manufacture of the American version Parmesan.
		The average Parmigiano Reggiano wheel is about 18-24 cm (7 to 9 inches) high, 40-45 cm (16 to 18 inches) in diameter, and weighs an average of 38 kg (80 pounds); Parmesan wheels in the United States average 11 kg (24 pounds).
	www.recipeland.com:8080 /facts/Parmesan_cheese (418 words)

	Parmigiano Reggiano - Parmesanost italy.dk - et webmagasin om Italien
		Det officielle navn var dengang "Grana Parmigiano Reggiano".
		Det har i dag 524 mejerier som medlemmer, der forarbejder mælk fra 5.400 landbrug.
		Parmigiano Reggiano osten produceres i provinserne Modena, Reggio Emilia og Parma >>.
	www.italy.dk /mad/ost/reggiano0202.htm (440 words)

	Parmigiano Reggiano confezioni regalo natale, regalo natale, La Fattoria Parma/ vendita on line, parmigiano reggiano, ...
		Il Parmigiano Reggiano che La Fattoria di Parma vi offre è prodotto in caseifici ancora legati a metodi artigianali, situati a più di ottocento metri di altitudine.
		2 Natale 2005 Parmigiano Reggiano di Prima Stagionatura D.O.P. stagionato 15 mesi confezionato sottovuoto in punte da kg.
		2 confgezione regalo natale 2005 Parmigiano Reggiano di Prima Stagionatura D.O.P. stagionato 15 mesi confezionato sottovuoto in punte da kg.
	www.lafattoria.it /ita/parmigiano-reggiano.asp (882 words)

	Il Parmigiano Reggiano DOP - TIPICALIA (Site not responding. Last check: 2007-10-11)
		Il Parmigiano Reggiano si ottiene utilizzando ingredienti essenziali e genuini: il latte pregiato della zona tipica, il fuoco e il caglio, con i buoni metodi antichi, con l'arte e la sapienza del casaro.
		Questa carica nutritiva si concentra nella pasta del Parmigiano Reggiano e, nel lunghissimo periodo di invecchiamento naturale, resta viva, in un processo che ne esalta i suoi pregi organolettici e sviluppa contemporaneamente i caratteri che la renderanno ancora più facilmente assimilabile.
		L'affinamento è assolutamente naturale, non forzato da sostanze estranee o da alterazioni della temperatura ambiente; e questo è uno dei segreti che danno al Parmigiano Reggiano, in grado eccellente, i tre pregi di cui si parlava: conservazione di un altissimo potere nutritivo, sapore inimitabile, facile digeribilità.
	www.tipicalia.com /main/prodotti_tipici/parmigianoreggiano.html (710 words)

	Parmigiano Reggiano
		Le origini del Parmigiano Reggiano risalgono a otto secoli fa: da allora, aspetto, fragranza, modo e luoghi di produzione di questo formaggio famoso nel mondo sono rimasti inalterati.
		Un uso, nato all'estero, ma già diffuso anche in Italia, è quello di servire scaglie, noci e bocconcini di Parmigiano Reggiano con gli aperitivi e i cocktail, tuttavia, nella zona dove il Parmigiano Reggiano si produce, il vino che da secoli lo accompagna è il Lambrusco.
		Confezionato sottovuoto il Parmigiano Reggiano può essere conservato anche per lunghi periodi in frigorifero (a una temperatura da +2 a +8 gradi centigradi).
	www.milkonline.com /fiera/cheese/parmigiano_reggiano.htm (1046 words)

	formatura parmigiano-reggiano - parmigiano reggiano, parmigiano, formaggio parmigiano, formaggio parmigiano reggiano, ...
		La trasformazione del latte in Parmigiano Reggiano è ancora basata su una tecnologia artigianale legata all'esperienza dei casari e all'osservanza di usi e consuetudini secolari.
		Un altro carattere tipico del Parmigiano Reggiano è la struttura "a scaglia"; la pasta nel prodotto maturo, si stacca infatti a lingue sottili secondo una disposizione a raggi convergenti verso il centro della forma; la pasta è inoltre piuttosto morbida, quasi vellutata, ha granulosità molto minuta ed è cosparsa di occhiature appena visibili.
		Parmigiano Reggiano, il classico e prestigioso formaggio italiano prodotto nella zona emiliana apprezzato in tutto il mondo per le sue peculiarità inimitabili.
	www.formaggio-web.com /map/formatura_parmigiano-reggiano.htm (2901 words)

	Parmesan cheese, Parmigiano Reggiano,La Fattoria Parma/production, cheese, parmesan cheese, parma ham, gift pack, parma ...
		Therefore, today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.
		Translations read as follows: "Parmigiano Cheese: in our time, in Italy, supremacy is given to the quality of Parmesan cheese, whereas in the past the abundance of wool was boasted.
		And dressing pasta with Parmigiano is an ancient tradition, as stated in the remote 16th century by Salimbene Friar in his "Chronicles".
	www.lafattoria.it /eng/parmigiano-reggiano.asp (1041 words)

	Age and artistry: Parmigiano-Reggiano is whey cool
		This blurring of the line between traditional Parmigiano and its less-than-perfect cousins is the main reason the Parmigiano-Reggiano consortium invited me and other American journalists to Parma, Italy, the heart of Parmigiano-Reggiano country.
		The city itself is pristine, and Guiseppe Verdi, born nearby, is the town hero.
		Unlike many starter cultures, which are freeze-dried, the starter for Parmigiano comes from the whey that results from the cheesemaking the day before.
	www.azcentral.com /home/food/articles/1228cheese28.html (2605 words)

	Parmigiano Reggiano
		Thanks to its outstanding versatility, Parmigiano Reggiano is a never-changing ingredient of the real Italian cuisine and also of the Mediterranean diet in general.
		A classic dish of the farmer’s world is the combination of Parmigiano Reggiano with pears, but many still have to taste the harmony created by the cheese and apples, peaches, figs, grapes, walnuts and kiwi.
		A common usage of the cheese created abroad and imported in Italy is that of serving Parmigiano Reggiano in shavings, flakes and pieces with cocktails and aperitifs, however in the area where Parmigiano Reggiano is produced, for centuries it has been served with red Lambrusco wine.
	www.abbbo.it /english/Specialities/Parmigiano_Reggiano.php (656 words)

	Parmigiano Reggiano Cheese - Virgilio (Site not responding. Last check: 2007-10-11)
		By law Reggiano can only be made between mid April and mid November insuring that the cows milk comes only from feeding on the lush fresh grasses during the prime growing season.
		A wheel of Pamigiano Reggiano must be aged no less than 14 months (though most will age as long as two years and more).
		Reggiano is a fantastic combination of widely various flavors - spicy, salty, sweet, and nutty -all at the same time.
	www.1800gourmet.com /Product.aspx?ct=72&pid=501 (190 words)

	Parmigiano Reggiano - Naso&Gola - Vendita online (Site not responding. Last check: 2007-10-11)
		PARMIGIANO REGGIANO DI MONTAGNA 24 MESI - 1 Kg.
		Questo prodotto viene realizzato con tutte le caratteristiche del Parmigiano Reggiano ed in più ha il vantaggio di essere lavorato e stagionato in montagna, Per l'esattezza sull'appennino parmense in località Bedonia, godendo cos“ anche dei benefici del clima.
		La caratteristica di questo formaggio è la sua pastosità anche con stagionature lunghe, questo significa che a parità di stagionatura questo prodotto può anche apparire più tenere nei confronti di un'analogo prodotto di pianura.
	www.nasoegola.com /parmigiano-reggiano-1.jsp (162 words)

	ItalianMade.com - FOODS: Parmigiano Reggiano® (DOP)
		The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stencilled in small dots.
		A chief feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period (on average 24 months).
		Parmigiano Reggiano is manufactured every day in traditional cheese-making plants in Parma, Reggio Emilia, Modena, as well as some areas located in the provinces of Bologna and Mantua.
	www.italianmade.com /foods/subcat23004.cfm (233 words)

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