Hard ripened cheese, protected by PDO.
Raw cow’s milk, salt, rennet
Parma, Reggio Emilia
Production Site with ISO FSSC 22000 2010 version certification
PARMIGIANO REGGIANO RECIPES
Parmigiano Reggiano Recipes
Sea bass fillet and creamy risotto with Parmigiano Reggiano
6 sea bass fillets
400g arborio rice for risotto
1 glass of white dry wine
1,25l fish stock
2 tablespoons of olive oil
200g of grated Parmigiano Reggiano
Garnish : shreds of Parmigiano Reggiano
Peel, chop the onion and melt it in 40g of hot butter. Add the rice and stir it until it gets pearly white. Add the wine and reduce until dry. Add 1 litre hot fish fumet and let simmer for 20 mn while stirring often. Add more fish fumet as the rice absorbs it. When it is cooked, add the grated Parmigiano and the rest of the butter to thicken the risotto.
Top with the shreds of Parmigiano.
How to use the Parmigiano Reggiano ?
The Protected Designation of Origin allows to protect a cultural and gastronomic heritage.
It is a guarantee of origin and typicality but also the insurance that a product was made according to a know-how passed on from generation to generation and transcribed in a precise specifications.
To be recognized Protected Designation of Origin, a dairy product must:
– Result from an area of bounded production;
– Answer precise conditions of production;
– Possess a duly established fame;
– Be the object of an approval procedure of gratitude in AOC by the National Institute of Labels of origin (INAO) and then, in AOP by the European Union.
Since May 1st, 2009, the European logo AOP “Protected Designation of Origin”, is compulsory
on the packagings of all the products benefiting from the French logo AOC (PROTECTED DESIGNATION OF ORIGIN) and those who joined the family of the European AOP.