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fry it in plenty of oil for a few minutes
The Parmigiano Reggiano story starts in the Emilian territory in around the 12th century when the Cistercian and Benedictine monks began to process milk in large boilers to obtain a hard cheese
This was only possible in the mid-nineteenth century
which puts everyone at the table in agreement: in all its forms it goes perfectly from aperitif to first courses
and is then reviewed by the Consorzio del Formaggio Parmigiano Reggiano and if it has the ideal qualities
Parmigiano Reggiano DOP, 500 g - 1.1lb wedge, 20 months 10 lb fry it in plenty ofThe Parmigiano Reggiano DOP story starts in the Emilian territory in around the 12th century when the Cistercian and Benedictine monks began to process milk in large boilers to obtain a hard cheese. This ancient tradition continues to this day thanks to the skillful work of the cheesemaker masters. Availing of this great expertise in the cheese sector, we carefully select the best wheels of Parmigiano Reggiano PDO from the dairies that ensure the
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