Il Parmigiano Reggiano

Parmigiano Reggiano

I valori nutrizionali del Parmigiano-Reggiano

Parmigiano Reggiano represents the highest valor of the Italian culinary tradition, it isn’t just a cheese but it’s a symbol of tradition, territory, genuineness, history and passion which last since nine centuries.

The main ingredient of Parmigiano Reggiano is milk taken from near farms, in order to produce 1 kg of cheese are necessary 16 milk liters. The milk used is of high quality and it's totally natural, it only contains natural elements like vitamins, proteins,calcium and phosphorus while any kind of preservatives is totally forbidden.

The medium content of Parmigiano Reggiano is made up of proteins 34,14% superior to any other cheese while is medium content of lipid is low 28,3%, other main elements are calcium (1,30%) and phosphorus (0,70%).

This cheese also contains a lot of different vitamins in different multitude:

g 30,8Water
g 33,0Total proteins
g 28,4Fat
Kcal 392Energetic Value
Sodium Chloride g 1.39
mg 1160Calcium
mg 650Sodium

mg 43Potassium
mg 100Magnesium
Zinc mg 4
Vitamin A mcg 270
mcg mcg 34Vitamin B1
mcg mcg 370Vitamin B2

mcg 110Vitamin B6
mcg 4,2Vitamin B12
mcg 55Vitamin PP
Pantothenic Acid mcg 320
mg 40Choline
mcg 23Biotin

Natural

This word is perfectly suitable to Parmigiano Reggiano which is hand-made by cheese makers without complex machines, only using natural ingredients and avoiding at all preservatives or any other chemical elements.

Genuine

The genuineness is a characteristic of Parmigiano Reggiano cheese thanks to:
the production area, a restricted and protected territory province of Parma, Reggio Emilia, Modena ( only the part of the city situated on the right side of Po river) and a part of Bologna (the one standing on left side of river Po);

the territory characteristics: the climate and spontaneous fodder plantation contribute to give a special quality to the milk and a unique taste to the cheese;
the production method, an ancient art keep and passed down from generation to generation of cheese makers since about nine centuries.
the aging is absolutely natural and lasts at least twelve month and continues for 36 moths or more;
the inspections that periodically verify the conformation of the production and of the cheese to strict rules imposed by Consorzio del Formaggio Parmigiano Reggiano and from Italian state too.

These characteristics made the Parmigiano Reggiano genuine and one of a kind and contribute to distinguish our cheese from all other cheeses of the world.