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Reggiano denomination

The Protected Designation of Origin (PDO) is a quality mark that guarantees the authenticity and uniqueness of Italian products, certifying respect for traditions and the territory of origin. The Reggiano denomination is famous for the production of Parmigiano Reggiano, one of the most renowned and appreciated cheeses in the world.

History of the Reggiano Denomination and its Connection to the Territory

The history of the Reggiano designation dates back to the Middle Ages, when Benedictine monks began producing Parmigiano-Reggiano in the Po Valley. The hilly terrain of Emilia-Romagna and Lombardy offers optimal conditions for raising dairy cows, which produce the milk used to make this unique cheese.

Characteristics of Parmigiano Reggiano

Terroir

The terroir of the Parmigiano Reggiano production area is characterized by lush meadows and green pastures, where dairy cows graze freely and produce high-quality milk. This milk is used to make the cheese, which must be aged for at least 12 months before being released for sale.

Production Method

The production process for Parmigiano Reggiano is strictly regulated by the DOP. Fresh whole milk is curdled using natural rennet, then the cheese is molded into traditional shapes and immersed in brine for several weeks. The cheese is then aged in special cellars for at least 12 months, during which it develops its characteristic flavor and aroma.

Organoleptic Characteristics

Parmigiano Reggiano has a firm, grainy texture, with a hard, golden rind. Its flavor is intense and complex, with notes of dried fruit and a slightly spicy aftertaste. It is an extremely versatile cheese, suitable both on its own and as a main ingredient in numerous Italian recipes.

The Naming Process

The Reggiano designation is subject to rigorous controls that guarantee the quality and integrity of Parmigiano Reggiano. Analytical and organoleptic parameters are established to define the cheese's characteristics and ensure compliance with traditional agricultural practices.

How to Recognize and Appreciate Parmigiano Reggiano

Parmigiano Reggiano is easily recognized by its cylindrical shape and golden crust. To fully appreciate its flavor and aroma, it is recommended to cut it fresh just before eating, preferably using a cheese knife. It is perfect enjoyed on its own as an appetizer or as the main ingredient in numerous Italian recipes.

The Importance of Parmigiano Reggiano for Emilia-Romagna and Lombardy

Parmigiano Reggiano plays a fundamental role in the economy and culture of Emilia-Romagna and Lombardy. Besides being a world-renowned product of excellence, it is also a symbol of identity and tradition for local communities.

Parmigiano Reggiano in the Context of the International Food Market

Parmigiano Reggiano is highly prized on the international food market, where it is known and appreciated for its high quality and unique flavor. It is present on tables around the world, where it is used as the main ingredient in numerous Italian recipes.

Food and Wine Pairing Tips

Parmigiano Reggiano pairs perfectly with a wide range of Italian wines, especially full-bodied reds like Sangiovese or Barbera. It's also excellent paired with dried fruit, honey, and jams, which enhance its flavor and aroma.

Conclusions

In conclusion, Parmigiano Reggiano is a unique cheese, produced with care and passion in the Emilia-Romagna and Lombardy regions. The Reggiano designation guarantees its authenticity and uniqueness, making it a world-renowned product of excellence.

Frequently Asked Questions about the Reggiano Denomination

What are the main characteristics of Parmigiano Reggiano?

Parmigiano Reggiano has a firm, grainy texture, with a hard, golden crust. Its flavor is intense and complex, with notes of dried fruit and a slightly spicy aftertaste.

Where can I buy Parmigiano Reggiano?

Parmigiano Reggiano is available at supermarkets, delicatessens, and specialty shops in Italy and around the world.

What is the production method of Parmigiano Reggiano?

Parmigiano Reggiano is made using fresh whole milk, natural rennet, and salt. The cheese is aged for at least 12 months before being released for sale.