Parmigiano-Reggiano (also known as Parmesan cheese) is a hard granular cheese with a long and natural maturation.
It’s a highly concentrated cheese and contains only 30% water and 70% nutrients.
This means that Parmigiano-Reggiano is very rich in protein, vitamin and mineral.
Extraordinary, highly digestible, totally natural: Parmigiano-Reggiano is the King of Cheese.
Look the nutrition chart table and discover the values of Parmigiano-Reggiano cheese
|Mean composition for 100 g of Parmigiano-Reggiano:|
|Free aminoacids on total protein1||%||23,3|
|Fat in dry matter||% d.m.||43,3|
|of which sugars||g||0|
|Thiamin (Vit. B1)||mg||0,03|
|Riboflavin (Vit. B2)||mg||0,35|
|Niacin (Vit. PP/B3)||mg||0,06|
|Pantotenico acid (Vit. B5)||mg||0,32|
1Percentage of free aminoacids is referred to 24 monthsParmigiano Reggiano.
2Energy is calculated according to conversion factors in Annex XIV, Reg. EU 1169/2011
3Salt: means the salt equivalent content calculated using the formula: salt = sodium x 2,5 as reported in Annex I, Reg EU 1169/2011.
For more information, read the technical sheet
Natural, genuine and unforgettable
Highly nutritious and full flavored, Parmigiano-Reggiano cheese delights the real food lover, both as a dish on its own, and as a dressing for other foods.
Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly, not to mention those who are concerned with their figures.
What, then, is the secret of Parmigiano-Reggiano? How is this unusual harmony achieved between nourishment and digestibility? Because it's a completely natural food.
Exceptionally rich in proteins, lipids, calcium and phosphorus
Parmigiano-Reggiano is made with 14 liters of milk, produced in the place of origin, for every kilogram of cheese.
Every Parmigiano-Reggiano cheese is a miniature storehouse of concentrated nutriment. It is exceptionally rich in proteins, lipids, calcium and phosphorus.
No special ingredient or artificial manipulation of temperature is allowed. The secrets of Parmigiano-Reggiano are three vital characteristics: conservation of an extremely high food potential, inimitable flavour and easy digestibility.
Good for you at any age
Parmigiano-Reggiano cheese is an important component in special diets to meet the needs of any age. Pediatricians, for example, advise mothers and nurses to enrich baby foods with Parmigiano-Reggiano.
During the subsequent years of growth, the calcium, phosphorus and other vitamins and minerals of the cheese provide excellent nutrition for the growing body.
Parmigiano-Reggiano should of course be included in any sensible adult diet because it’s an ideal food that includes a substantial number of nutrients.
Parmigiano-Reggiano is suggested for athletes and people who practice sport.
The King of Traditional Italian Cuisine
Parmigiano-Reggiano cheese has always enticed the creativity and enthusiasm of gastronomists and chefs. The Italian cuisine celebrate the virtues of Parmigiano-Reggiano, unique in the world.
Parmigiano-Reggiano cheese pairs well with Lambrusco wine, or with Balsamic Vinegar of Modena: in slices with fresh fruit, or grated with Italian pasta dishes, Parmigiano-Reggiano is the King of Italian table.