Description
Instructions
One of the few foods made in a completely natural way still using the artisanal methods of 800 years ago .
Due to its composition rich in calcium, phosphorus and easily assimilable amino acids, Parmigiano Reggiano is a cheese recommended for everyone in their daily diet, right from early childhood.
Calcium : it is also an important source of calcium, 40 g of parmesan provides more than 50% of the daily requirement of this precious element.
24 month Parmesan boasts high digestibility , being also suitable for people who are lactose intolerant (with ageing lactose transforms into lactic acid).
COOKING COMBINATIONS:
- Table cheese: exceptional thanks to its delicate flavor;
- Seasoning for dishes: pasta, rice and soups, even the rind can be added when cooking minestrone soups and vegetable creams;
- With fruit: excellent accompanied with vegetables and fruit such as pears, apples, figs, grapes, peaches, kiwis and nuts.
- With organic honey: delicate honeys go very well with fresh parmesan. Try it with citrus honey, organic lavender honey.
Average values relating to 100g of Parmigiano-Reggiano
Water 30.8 g. - Protein 33 g. - Salt 1.36 g. - Fat 28.4 g. - Sodium chloride 1.39 g. - Calcium 1160 mg. - Phosphorus 680 mg. - Sodium 650 mg. - Potassium 100 mg. - Magnesium 43 mg. - Zinc 4 mg. - Vitamin “A” 270 mcg. - Vitamin “B1” 34 mcg. - Vitamin “B2” 370 mcg. - Vitamin “B6” 110 mcg. - Vitamin “B12” 4.2 mcg. - Vitamin PP 55 mcg. - Choline 40 mcg. - Biotin 23 mcg. – Vitamin B5 320 mcg. STORAGE METHODS :
In the refrigerator, wrapped to preserve its aroma and flavor.
Nutritional values
| per 100 g | |
|---|---|
| Power | 1671 kj / 402 kcal |
| Fats | 30 g |
| of which saturated | 20 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Proteins | 32 g |
| salt | 1,6 g |
Packaging & Environment
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Packaging07plastic
Check the provisions of your municipality.
Producer
Az. Agricola Ferrari Bio
The Ferrari farm is a small family-run business located at the foot of the Canossa castle in the hills of Pecorile, in the province of Reggio Emilia. It produces Parmigiano Reggiano DOP in full respect of nature, using the clean energy of the sun and following only the organic production method since 1998