Parmigiano Reggiano, the star of the Food Valley

Parmigiano Reggiano

It has been travelling in space with ISS astronauts for at least 20 years, the only natural food in their diet. But before it reached the stars, Parmigiano Reggiano conquered the earthlings.

How did it do it? Autumn is the right time to find out visiting the dairies of the province of Parma, the so-called Food Valley, meeting the producers, talking to the dairymen and partecipating in tasting are very pleasant and interesting experiences.

The unmistakable aroma of Parmigiano Reggiano, sweet but sapid and full of character, is the secret of the master cheese makers who, in the most delicate stages of preparation, touch, beat, control, as an industrial machine would not be able to do.

This is an ancient art, handed down from father to son, practiced every day of the year without interruption, using only raw milk, without adding additives and preservatives.

Parmigiano Reggiano

Parmigiano Reggiano is an absolutely natural product !

Our journey begins at the gates of Parma, more exactly in San Prospero village, where the San Pier Damiani company produces fine Parmigiano shapes of various seasoning for more than 50 years: 18, 22 and 30 months.

Continuing on the plain, we meet the CPL company, one of the oldest cooperatives in Parma province that, before producing Parmigiano, supplied the whole city with milk.

Inside, the scent of good milk and cheese is sweet and enveloping, and it’s a great emotion to see so many busy people around tanks full of white liquid and in the seasoning rooms.

Pointing south, towards Reggio Emilia city, we find Basilicanova, the social dairy the perpetuates a long tradition producing Parmigiano and ricotta only by milk of local farmers.

In Traversetolo village, the Giansanti farm breeds Frisian and Bruna Alpina cows, whose milk becomes fragrant Parmigiano. And again to the south, near Lesignano village, the Agricultural Society Saliceto transforms the milk of a single stable since 1960, producing a genuine  homemade cheese, sold locally and in the farmers’ markets.

Now, we turn to the hill, between Collecchio and Noceto villages, where there are several dairies: Bertinelli, for example, the in addition to the different seasonings, also produces Parmigiano Kasher, born in harmony with the Kasherut, , the strict Jewish legislation on food.  And Ciao Latte, a complete supply chain company from the stables to the ptoducers, with Organic Parmigino Reggiano and an exquisite homemade icecream.

Parmigiano Reggiano

For more information:  Parma City of Gastronomy         Parma2020

If you like this article, you can also read:    The Parma Ham Museum




Leave a Reply

Your email address will not be published. Required fields are marked *