Food trends, Gourmet food



The full list of Italian cheese excellences protected by the European Union with the PDO mark (Protected Designation of Origin, DOP in Italian) – which certifies that every step of the production process takes place in a specific region – includes 50 different types of cheese. Among them, Parmigiano Reggiano is undoubtedly the most famous one.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Its production is strictly regulated and supervised by the Parmigiano Reggiano Consortium which ensures that, for a start, cattle are fed on locally grown forage without using silage, fermented feeds and animal flour. Every day, fresh milk is poured into copper vats: here it slowly coagulates with the addition of rennet and a whey starter. The curd is then broken down by the master cheese-maker into minuscule granules and gets cooked at 55 degrees C until the granules sink to the bottom of the van, forming a single mass. This is then split in half and placed in molds to form two cheese wheels. It takes about 550 liters of milk to produce a single wheel of Parmigiano Reggiano.

Be it matured for 12, 24, 36, or 40 months, Parmigiano Reggiano is characterized by a rich, granular texture, quite firm to the bite. It presents a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Being 100% natural, it is low in fat, free of carbohydrates, rich in proteins and also lactose-free, thus representing a tasty and healthy choice even for those people who suffer from some food intolerances.

When grated, it adds its inimitable flavor to many pasta dishes and soups, enhancing even the most simple recipes. It may be served with crackers as an appetizer or on its own a snack. It can also be used to give a well-balanced taste to mashed-potatoes, casseroles, omelets and soufflés. In Summertime, Parmigiano Reggiano shavings are traditionally served on top of thinly sliced bresaola together with some arugula, a sprinkle of lemon juice and a drizzle of extra virgin olive oil. Alternatively, it pairs delightfully also with fresh fruit, especially apples, pears and melons.

Parmigiano Reggiano is one of our top-of-the-range products. In addition to the strict regulations that preserve its traditional production, for its selection we rely on the experience and expertise of the most popular producers and professional tasters. We also pay the utmost attention to its transportation and shipment in order to deliver its quality at its best.

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About Alifood

About Alifood

We strongly believe that everything we plan and do should create value, for both our clients and suppliers. We do not see ourselves as mere food traders.

The sale of the products we select is just the last step of a complex, structured process that is based on strong business relationships and, in many cases, real partnerships. Our job is made of several functions: sourcing the right product, selecting a reliable producer, managing the entire logistics chain, providing all the necessary documentation and certifications and following up all the after-sale requirements besides consulting and tutoring on how to best use each single product. We do all this because we strongly believe that everything we plan and do should create value, for both our clients and suppliers. Our familiarity with the Italian food an agricultural industry, developed over the last twenty years, gives us the ability to efficiently deal with all the diverse needs pertaining to different markets.

Thanks to our experienced, professional and multilingual global working team, matching international demand and local supply is what we do best.

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