Description: Parmigiano-Reggiano aged for over 12 months is characterized by a rather accentuated lactic base: soft and delicate taste which makes it ideal for snacks and aperitifs.
On the table it is recommended to combine it with fresh seasonal fruit, such as apples, pears, grapes and strawberries.
But it is also ideal and tasty accompanied by raw vegetables, such as celery and sweet cherry tomatoes.
To underline its delicate flavour, it is delicious with not too spicy fruit chutneys, such as kiwi, apricot or melon. It can be served in combination with dry white wine.
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%.
Storage : it is advisable to store the product in the fridge in suitable containers, or to wrap it in food grade cling film.
However, 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 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.
NUTRITIONAL CHARACTERISTICS FOR 100 GR 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 |
