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During 24 months maturing, Parmigiano-Reggiano is enriched with typical aromas and flavors, in a balance of sweet and tasty that enhances its characteristics. The cheese has reached the optimal maturation degree and is highly digestible.

The Parmigiano-Reggiano 24 months has a crumbly and finely granular paste. Typical white granules start to appear in the pasta, agglomerated with essential amino acids. 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 24 months maturation, which disappears in the first few hours of 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.

It is a great cheese grater, great for accompanying dishes of all types and useful in preparing more elaborate recipes.

Seasoning makes cheese much more digestible, allowing better nutrition nutrition assimilation.


Perfect with pretty structured red wines. Great if presented cut into petals in a salad dressing with traditional balsamic vinegar of Modena or Reggio Emilia.
Ideal with any kind of dried fruit, it is superb with plums and figs.