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In the 30-month maturing season, Parmigiano-Reggiano is even dry, highly friable and granular. The cheese in this condition exfoliates its aromas, is extremely digestible and is particularly rich in nutritional elements.

Parmigiano-Reggiano 30 months has a very crumbly and very granular paste. The typical white granules are agglomerated with essential amino acids, even in the form of several millimeters.

The maturing process, in fact, modifies the casein present in the cheese, which undergoes comparable changes to that of a predigestion, leading to the formation of ever more simple compounds, to become free amino acids, capable of being readily absorbed by the body feeds on this food. The predigestion of casein makes in many ways Parmigiano Reggiano similar to a protein hydrolyzate, which could play a role in feeding allergic subjects to cow’s milk proteins. Parmigiano Reggiano, being partly skimmed milk, also has a fat content lower than that of most other cheeses, with virtually no carbohydrates

Lastly, Parmigiano has been characterized by the absence of lactose since its 30-month maturation, which disappears in the very early life of the product.

Parmigiano Reggiano is an important source of calcium, a key element for the growth and maintenance of skeletal health that in many diets is lacking, given that a 40 grams dose made more than 50% of the daily requirement of this precious element.

Its high digestibility, lack of lactose and the bioavailability of essential ingredients make Parmigiano-Reggiano 30 months perfect for feeding even younger children in weaning, as well as being a genuine food for those who do sports, for those who are doing jobs that require attention and lucidity. Finally, it is an excellent snack for students and workers who need a nutritious and light break, in accordance with our body’s requirements. Try it absolutely like snacking, if you never did.


Whether with high body and structure red wines, both with white wines and meditation.
Try honey combining and the perfect blend of traditional balsamic vinegar with Modena or Reggio Emilia.