Over 24 Months Maturing Parmigiano Reggiano
Description: compared to the 12-month seasoning, the more than 22-month seasoning has a richer and more full-bodied taste that goes perfectly with most first courses and soups; both grated and in petals. It is also excellent in the preparation of main courses: in thin petals on meat and/or fish carpaccio, or on roast beef with rocket and a drizzle of extra virgin olive oil.
It is ideal accompanied by more structured red wines
Storage : it is advisable to store the product in the fridge in suitable containers, or to wrap it in food grade cling film.
In any case, to conserve Parmiggiano-Reggiano’s properties and goodness, it must always be kept at a temperature no higher than 10°C. It is also to be avoided that Parmigiano Reggiano remains exposed to the air for a long time without adequate protection. All in order to prevent the pasta from drying out, thus also altering its taste.
Lactose-free: Parmigiano Reggiano is naturally lactose-free since the typical manufacturing process eliminates the lactose present in the milk during the very first stages of production and guarantees a galactose content of less than 0.01%.
NUTRITIONAL CHARACTERISTICS FOR 100 g OF PRODUCT
| Water | 30,8g |
| Total Proteins | 33,0g |
| Fat | 28,4g |
| Energy Value | 392 Kcal |
| Sodium Chloride | 1,39g |
| Calcium | 1160mg |
| Phosphorus | 680mg |
| Sodium | 650mg |
| Potassium | 100mg |
| Magnesium | 43mg |
| Zinc | 4mg |
| Vitamin A | 270mcg |
| Vitamin B1 | 34mcg |
| Vitamin B2 | 370mcg |
| Vitamin B6 | 110mcg |
| Vitamin B12 | 4,2mcg |
| Vitamin PP | 55mcg |
| Panthotenic Acid | 320mcg |
| Choline | 40mg |
| Biotin | 23mcg |
