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Parmigiano-Reggiano is a hard paste DOP cheese made with milk

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  • Passatelli in brodo

    Passatelli in brodo

    Ingredients For 6 people 150g breadcrumbs 50g flour 4 whole eggs 100g Parmigiano Reggiano, grated 1.5L meat stock salt pepper nutmeg Preparation Mix all the ingredients together to obtain a fairly soft homogeneous dough. Bring the stock to the boil and then drop the passatelli into it, which are made by squashing the dough with…



    Saturday 3 and Sunday 4 October 2015 On both days you can take part in guided visits to the dairy and the large maturing room. In particular, in the morning, before 9.30, you can see the daily processing of milk to produce Parmigiano Reggiano PDO. Guided visits with tasting: 9.00am – 12.30pm and 3.00 –…

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