Parmigiano-Reggiano [SEP] material used
made outside this area, or for cheeses similar to Parmigiano-Reggiano, with only the full Italian name unambiguously referring to "Parmigiano-Reggiano" cheese. It has been called the "King of Cheeses" and a "practically perfect food."
Production.
Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's
almonds, candies and a lot of sweet spices
- "Parmigiano-Reggiano" – prized ancient long-aged cheese from Reggio Emilia, Parma. Modena and Bologna
- "Passatelli" – noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* "Pesto di Modena" – cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill "borlenghi" and baked "crescentine"
- "Piadina Fritta " – Fried Romagna pastry rectangles
- "Piadina