Parmigiano Reggiano DOP, or Parmesan cheese, the so-called King of Cheeses, is one of the most famous Italian food products in the world.

Academia Barilla Parmigiano Reggiano DOP is made exclusively with milk from cows raised in hillside pastures. The cheese is made in small dairy facilities and aged for 18 months.
Academia Barilla Parmigiano Reggiano DOP is selected in Emilia-Romagna by gastronomic experts and chefs based on a blind taste test.

Characteristics

Aroma: delicate and refined, tastes distinctly of the milk from which it was made.
Flavor: distinctive salty, sweet flavor, with notes of milk and yogurt.
Texture: soft, compact and velvety. Melts in your mouth.

Serving suggestions

Perfect served broken into pieces; for a more elegant tasting, you can pair it with walnuts, pears or grapes. It also pairs nicely with Aceto Balsamico Tradizionale di Modena and makes for an ideal appetizer or second course. The most traditional uses for Parmigiano Reggiano DOP are in pasta fillings or grated directly over pasta.

The recipe: Risotto Parma-style

Ingredients

Serves 4

• 1 lb Carnaroli rice
• 1 onion, finely chopped
• 5 oz butter
• 3 ½ oz grated Parmigiano Reggiano DOP cheese
• 4 tablespoons extra virgin olive oil
• 4 cups meat broth
• 1 cup dry white wine
• salt

Preparation

15 minutes preparation + 20 minutes cooking

Sauté the onion over a low heat in a pot, together witn the oil and 50gr of butter.
When the onion is a deep gold, add the rice, let it toast, then pour in the white wine a little at a time, and the stock and cook for about 15 minutes over a low heat.

Adjust the salt. When the rice is “al dente”, add the remaining butter and Parmesan.

Cream and serve immediately.

Other recipes:

• Eggplant Parmigiana
• Passatelli
• Tortelli di erbette (Swiss chard and ricotta stuffed ravioli)

Visit our Online store to purchase Parmigiano Reggiano DOP.