Description: it is the driest, most crumbly and grainy product in which the notes of spices and dried fruit are predominant, thus giving it the predominant character. Its strong taste and rich in aromas makes it optimal in combination with a few drops of traditional balsamic vinegar of Reggio Emilia. Its taste makes it an excellent accompaniment to dried fruit, walnuts, figs, hazelnuts and prunes.
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 GR OF PRODUCT
|Energy Value||392 Kcal|