EMILIA FOOD LOVE IS A LOVE STORY...
The love that binds us to this wonderful land, the land we want you to get acquainted with through products grown on our plains, our hills. EMILIA FOOD LOVE is about careful selection, a unique culinary experience which begins under the Emilian sun and makes its way to your table. It is a new way of travelling, of discovering flavours and the quality of products which we choose for you, with dedication and passion.
About us...
PARMIGIANO REGGIANO DOP
Parmigiano Reggiano DOP 18 months
$25.90 USD
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Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 24 months
$28.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 36 months
$34.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 48 months
$61.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 60 months
$76.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 72 months
$90.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Tris Parmigiano Reggiano DOP 18, 24, 36 months
$77.90 USD $89.70 USD
- Try our complete collection of Parmigiano Reggiano PDO at a special price!
Our offer includes:
- 1 piece of Parmigiano Reggiano DOP 18 months maturing
- 1 piece of Parmigiano Reggiano DOP 24 months maturing
- 1 piece of Parmigiano Reggiano DOP 36 months maturing
Choose your favorite weight, enjoy! -
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Tris Parmigiano Reggiano DOP 48, 60, 72 months
$199.90 USD $229.70 USD
-
Try our collection of oldest Parmigiano Reggiano PDO at a special price!
Our offer includes:
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP Tasting (18, 24, 36, 48, 60, 72 months)
$319.90 USD $370.40 USD
-
Try our complete collection of Parmigiano Reggiano PDO at a special price!
Our offer includes 6 KG of Parmigiano Reggiano DOP:
- 1 KG of Parmigiano Reggiano DOP 18 months maturing
- 1 KG of Parmigiano Reggiano DOP 24 months maturing
- 1 KG of Parmigiano Reggiano DOP 36 months maturing
- 1 KG of Parmigiano Reggiano DOP 48 months maturing
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 72 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Parmigiano Reggiano DOP 80 months (Limited quantity)
$99.90 USD $105.90 USD
-
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.
At 48 months he amazes for its flavor and for its crumbly and grainy texture. It melts in the mouth; it is tasty, sometimes with aromas reminiscent of dried fruit and a nutty aftertaste, those who taste it can only appreciate it. The paste is straw yellow and compact with numerous tyrosine granules.
At 60 months Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger maturations (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrus scents.
At 80 months the color is amber, dry, extremely crumbly, with hints of cheese crust, spices, leather, dried fruit, tobacco, medium flavor, in combination with a fortified wine it manages to perfectly restore balance in the mouth. -
Nutrition Information per 100 g of Parmigiano Reggiano Cheese
Energy 1671 kJ
402 kcalFat 30 g Of Which Saturates 20 g Carbohydrate 0 g Of Which Sugars 0 g Protein 32 g Salt 1,6 g -
Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
Balsamic Vinegar
Traditional DOP Balsamic Vinegar of Modena Aged (Affinato)
$119.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Traditional DOP Balsamic Vinegar of Modena Extra-aged (Extravecchio)
$199.90 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Traditional DOP Balsamic Vinegar of Modena Aged and Extra-aged (Affinato and Extravecchio)
$269.90 USD $319.80 USD
If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is...
Balsamic Vinegar of Modena IGP AGED
$45.90 USD
- The word "balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour.
IGP Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses.
IGP AGED can also be added to meat and fish dishes just before you finish cooking, for a delicate touch. -
Nutrition Information per 1tbsp (15 ml)
Acidity: 6%
-
Ingredients: cooked grape must - wine vinegar (containes Sulfites)
Bottling site: n. CSQA329412
Net Cont: 8.5 FL OZ 250 ml
Traditional DOP Balsamic Vinegar of Reggio Emilia Lobster, Silver and Gold Stamp
$399.90 USD
– Sold OutIn Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Lobster Stamp (Bollino Aragosta)
$129.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Silver Stamp (Bollino Argento)
$159.90 USD
In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Traditional DOP Balsamic Vinegar of Reggio Emilia Gold Stamp (Bollino Oro)
$209.90 USD
– Sold OutIn Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it...
Goccia Nera & PGI Balsamic Vinegar of Modena Aged
$59.90 USD $75.80 USD
- Try our complete collection of Dressing & Balsamic Vinegar at a special price!
Our offer includes:
- 1 x Goccia Nera 50 ml
- 1 x PGI Balsamic Vinegar of Modena Aged 250 ml -
Goccia Nera:
Vinegar cellars are receptacles of memories.
The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments.
Goccia Nera is a traditional recipe, further enhanced by a slow and lengthy ageing process, lasting approximately eight years. A dark brown condiment, a precious ink to add your own signature touch upon dishes, give new flavours to meats, cheeses, salads and oil dips, and exalt the sweetest of fruits, creams or ice creams.
PGI Balsamic Vinegar of Modena:
The word "balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour.
PGI Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses.
PGI Aged can also be added to meat and fish dishes just before you finish cooking, for a delicate touch. -
Balsamic Vinegar of Modena PGI - Aged
Nutrition Information per 100 mlEnergy 1476 kJ
347 kcalFat 0 g Of Which Saturates 0 g Carbohydrate 81 g Of Which Sugars 81 g Protein 0,6 g Acidity: 6%
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Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)
Quantity: 50 ml
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Balsamic Vinegar of Modena PGI - Aged
Ingredients: cooked grape must - wine vinegar (containes Sulfites)
Bottling site: n. CSQA329412
Quantity: 250 ml
Goccia Nera - Balsamic dressing 8 years aged
$29.90 USD
- Vinegar cellars are receptacles of memories.
The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments.
Goccia Nera is a traditional recipe, further enhanced by a slow and lengthy ageing process, lasting approximately eight years.
A dark brown condiment, a precious ink to add your own signature touch upon dishes, give new flavours to meats, cheeses, salads and oil dips, and exalt the sweetest of fruits, creams or ice creams. -
Goccia Nera: Sweet and sour condiment
Ingredients: cooked grape must (containes Sulfites)
Quantity: 1.7 fl. oz - 50 ml
Goccia Tartufo - Balsamic white truffle dressing
$29.90 USD
- Cooked grape must is an evocative flavour, conjuring up images of childhood memories, treats at granny’s house and autumn afternoons. White truffle has always been suffused with legend, as the finest of treasures which requires patience and expertise to uncover.
The authentic simplicity of cooked grape must and the sophistication of natural white truffle extract make for a delicate condiment with an intense flavour which will transform your risottos, fresh and mature cheeses and also meat, game and quail eggs.
Goccia Tartufo can be used instead of truffle flakes to add a touch of sophistication and tradition to your meals whenever you wish. -
Goccia Tartufo: Sweet and sour white truffle condiment
Ingredients: Balsamic Vinegar of Modena 90% (cooked grape must, wine vinegar), cooked grape must, Truffle 0.1%. aroma (containes Sulfites)
Quantity: 1.7 fl. oz - 50 ml
Goccia Gialla - Balsamic Fuji apple dressing
$29.90 USD
- The oak barrels in which this balsamic vinegar condiment has aged have a story or two to tell.
Goccia Gialla is born from a marriage of flavours which create a delicious harmony together, combining white grape must, Fuji apple juice and apple vinegar for a one-of-a-kind condiment with infinite potential.
Ideal for salads or vegetables served fried, boiled or grilled, and unforgettable on cheese, fish and white meat. -
Goccia Gialla: Sweet and sour Fuji apple condiment
Ingredients: concentrated apple juice, concentrated grape must, apple vinegar (containes Sulfites)
Quantity: 1.7 fl.oz - 50 ml
The word 'Emilia' immediately conjures up images of dining tables, but there's so much more to this region. It is also about history and nature, a unique land where plains and hills meet, where mountains stand vigil over fields, where traditions are passed down orally by fathers and mothers. Emilia Food Love takes you on a journey of discovery through legends and castles, lands caressed by torrents and streams, bringing you the local traditions and ancient wisdom of a land you are bound to fall in love with, no matter where you are from.
EMILIA BAKERY
Parmigiano Grissini
$10.90 USD
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Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Parmigiano Grissini
Two Italian gastronomic benchmarks are better than one. That’s why our Parmigiano Grissini will be the star of your aperitifs with friends. Versatile, practical and scrumptious, Parmigiano Grissini are ideal for a quick snack wherever you are.
Enjoy them with a glass of wine, e.g. Franciacorta Brut, or serve them with our pumpkin compote. And if you want to amaze your guests, why not create a basket with some Parmigiano Grissini.
You can then put a few slices of your favourite cold cut in the middle for a guaranteed wow effect. -
Nutrition Information per 100 g
Energy 1671 kJ
402 kcalFat 17 g Of Which Saturates 4 g Carbohydrate 60 g Of Which Sugars 1 g Protein 15,5 g Salt 0,5 g Fiber
6 g -
Ingredients: WHEAT FLOUR type 1 stone ground, Extra Virgin Olive Oil, CHEESE Parmigiano Reggiano PDO (MILK), IODIZED salt, malted CEREAL FLOUR, brewer's yeast.
It may contain traces of SOYA, NUTS, MILK, EGGS and SESAME.
Keep away from light and heat sources.
Olive oil Grissini
$10.90 USD
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Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Olive oil Grissini
From humble homes to royal palaces, no one can resist grissini. The legend says that Napoleon established a courier service for what he called les petits bâtons, to be sure he was never left without. Whether you eat them for breakfast, a snack, before or after dinner, our olive oil Grissini can be enjoyed any time of the day.
Wrap them in a slice of PDO Parma ham for a delicious, traditional snack or pair them with fresh, hard cheese, onion compote or our sweet jams, such as pear and fig jam -
Nutrition Information per 100 g
Energy 1875 kJ
448 kcalFat 14 g Of Which Saturates 2,5 g Carbohydrate 65 g Of Which Sugars 1 g Protein 12 g Salt 0,15 g Fiber
6 g -
Ingredients: WHEAT FLOUR type 1 stone ground, Extra Virgin Olive Oil 15%, IODIZED salt, malted CEREAL FLOUR, brewer's yeast.
It may contain traces of SOYA, NUTS, MILK, EGGS and SESAME.
Keep away from light and heat sources.
Erbazzone Grissini
$10.90 USD
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Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
Erbazzone Grissini
Erbazzone is a savoury tart made with herbs. In the old days, this dish was referred to with a dialect expression scarpasòun (from a part of the chard called scarpa, i.e. shoe).
Our Erbazzone Grissini combine two major traditions. After all, who wouldn’t want to have an Italian (Reggio Emilia) gastronomic speciality to hand?
You can enjoy them alone for a unique happy hour or a delicious snack. Recipe for a relaxing evening: Erbazzone grissini, the sofa and your favourite TV series. -
Nutrition Information per 100 g
Energy 1879 kJ
447 kcalFat 16 g Of Which Saturates 3 g Carbohydrate 60 g Of Which Sugars 1 g Protein 12,9 g Salt 0,15 g Fiber
6 g -
Ingredients: WHEAT FLOUR type 1 stone ground, Extra Virgin Olive Oil, Chard, Onion, CHEESE Parmigiano Reggiano DOP, sunflower oil, IODIZED salt, malted CEREAL FLOUR, brewer's yeast, garlic.
It may contain traces of SOYA, NUTS, MILK, EGGS and SESAME.
Keep away from light and heat sources.
Onion Grissini
$10.90 USD