Academia Barilla selects its Parmigiano Reggiano from the productions of small dairy farms on the lower slopes of the Apennine hills where milk is still treated with traditional attention to detail and to the wellbeing of the stock. The result is milk of complex and noble flavors, full of nutrients that have been provided by the high quality of local fodder.

Due to its relatively low fat content, easy digestibility and high protein content, nutritionists recommend Parmigiano for small children, athletes and seniors. For many Italian babies Parmigiano-Reggiano is the first solid food they eat.

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Discover:
- centuries old production method: description and photo gallery
- tasting technique for aged cheeses

Characteristics

	Flavor: refined and at the same time bold, it proudly displays the distinctness of the milk from which it has been made; perfectly balanced and toothsome, with a distinctive nutty flavor.
	Taste: immediately captivates with its distinct personality, offering both sweetness and versatility; more delicate after 18 months of aging, sharper after 24 months.
	Texture: compact yet velvet-like, it naturally splits into small blocks and juicy flakes.

Serving suggestions

While perfect when served alone, it blossoms when combined with walnuts, pears, grapes or peaches. Its flakes make for the ideal final touch on both first and second courses. A few drops of Traditional Balsamic Vinegar of Modena on Parmigiano-Reggiano create a genuine gastronomic experience. The more adventurous combination is with top quality strawberry preserves, and cherry or pear marmalade, especially if these carry an added ingredient of balsamic vinegar. It is always excellent with honey of acacia and eucalyptus, or when served as shavings on carpaccios and on bresaola plates.