300gr wedge.

Parmigiano Reggiano, famous and appreciated worldwide, is also the most imitated food product in history. However, not everyone knows that Parmigiano Reggiano DOP can only be produced in a well-defined territory, including some provinces in the Po Valley, namely Parma, Reggio Emilia, Modena, Bologna, and Mantua.

The Parmigiano Reggiano DOP cheese from the Parma Apennines is made exclusively, as required by the regulation, with milk, salt, and rennet.

The secret of this specialty lies in the production area: in these green hills, cows breathe healthy air and have the freedom to graze and feed on tasty and fragrant herbs and hay.

About 14 liters of this milk are needed to obtain 1 kilo of Parmigiano; the long aging process, among other things, further dries the cheese. Therefore, Parmigiano can boast unique nutritional characteristics.