I was recently invited to Italy, more specifically to Parma to learn all about the process of the product of Parmigiano Reggiano. Of course, I was only too delighted to accept. Parmigiano Reggiano is one of those products that is literally always in my fridge. I find myself reaching for it throughout the week — for any pasta dish, to top salads, the list is endless. If you want a shortcut, find the steps of production here. If you want to see some highlights from my trip, click here. And if you want to know more about the history and benefits of the product, please keep reading! Rooted in Tradition Parmigiano-Reggiano is one of the oldest and richest cheeses in the world. This cheese is essentially produced in the same way it was nine centuries ago: using the same ingredients (milk, salt, and rennet) with the same craftsmanship and production…
The post A visit to Parma with Parmigano Reggiano. appeared first on A TO ZA’ATAR.
]]>