Product Highlight: Academia Barilla's Parmigiano Reggiano D.O.P.

Parmigiano Reggiano is one of the most popular Italian food products in the world. And due to it’s origins, and unique characteristics, may only be produced in the Emilia-Romagna region of Northern Italy.

The high quality of Academia Barilla’s D.O.P. Parmigiano Reggiano is due not only to the attentive care for the stock, but also the strict oversight of the traditional production techniques and quality testings. The cheese is aged 18 months, which makes it milky and fresh. Academia Barilla uses milk exclusively from small hillside dairies. Academia Barilla Parmigiano Reggiano is straw colored, and has a soft, moist consistency, with minimal presence of white granules. Academia Barilla offers the most appreciated maturity level, 18 months, perfect for table consumption, flaking and grating.

Aroma: Refined, yet bold. Proudly boasting the prestigious milk from which it has been made.
Taste: Immediately captivates with its distinct personality and delicate, milky taste.
Texture: Compact, velvety and moist, it melts in your mouth.

While perfect when served alone, it blossoms when paired with walnuts, pears, grapes or Traditional Balsamic Vinegars of Modena. Shaved, it makes for the ideal and sometimes sophisticated final touch on both appetizers and second courses. The most classic use of Parmigiano Reggiano is sprinkled (shaved, crumbled or grated) on pasta dishes and fresh salads.