PARMIGIANO REGGIANO AGED OVER 40 MONTHS, THE MOST DIGEDIBLE FOR THIS SUITABLE FOR EVERY AGE!
Description: it is the driest, most crumbly and grainy product in which the spice notes are predominant. 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 companion served as an accompaniment to dried fruit, walnuts, figs, hazelnuts and prunes.
Conservation: it is advisable to keep the product in the refrigerator in the appropriate containers or wrap it in cling film. To keep the properties and goodness of Parmigiano Reggiano unaltered, it is always necessary to keep it at a temperature not exceeding 10°C.
It should also be avoided that it 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.
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%.
the long and slow maturation makes this cheese easy to digest and readily assimilable.
Also useful for those suffering from milk protein allergies.
|100 grams of aged Parmigiano Reggiano contain:|
|Free amino acids on total protein 1||%||23,3|
|Saturated fatty acids||g||19,6|
|Monounsaturated fatty acids||g||9,3|
|Polyunsaturated fatty acids||g||0,8|
|Fat on dry matter||% s.s.||43,3|
|of which sugars||g||0|
|Thiamine (Vit. B1)||mg||0,03|
|Riboflavin (Vit. B2)||mg||0,35|
|Niacin (Vit. PP/B3)||mg||0,06|
|Pantothenic acid (Vit. B5)||mg||0,320|