Hard cheese, produced in Emilia Romagna. The Selected by Paciotti Parmigiano Reggiano DOP is produced with raw cow’s milk, partially skimmed by surfacing, without the addition of additives or preservatives. This cheese, whose shapes can weigh up to 40 kg, is one of the symbols of our country’s gastronomic excellence. It is very good tasted by itself in small flakes, or amazing to be grated on delicious first courses. To be enjoyed in combination with dry white wines or with a good Franciacorta, it is perfect for making various recipes such as pastas, soups and veloutés tastier. Ideal as an accompaniment to fruit mustards, perfect on salads, excellent on fish or meat carpaccio, Parmesan creates a unique combination with Balsamic Vinegar of Modena DOP or with Traditional Balsamic Vinegar of Reggio Emilia DOP.