Parmigiano Reggiano DOP is undoubtedly the most consumed Italian cheese and one of the most famous cheeses in the world. Parmigiano Reggiano DOP originates from the Emilia-Romagna region, in the provinces of Parma, Reggio Emilia, Modena is part of Bologna, and especially in the mountainous areas between the Po and Tyrrhenian rivers.
Parmigiano Reggiano DOP is a “hard” cheese, characterized by a low water content and an aging period that can vary from a minimum of 12 months to well over 30. The texture of Parmigiano Reggiano DOP is unique in because of the ease with which cheese can crumble. The taste is salty but delicate, its intensity and flavor increasing as it matures. The cheese can be eaten on its own or grated over pizza, pasta, risotto or a salad.
Prosciutto di Parma DOP is one of Italy’s most famous and renowned gastronomic marvels. Prosciutto di Parma DOP is produced in the province of Parma in Emilia-Romagna, specifically in the areas south of the Via Emilia, near the town of Langhirano.
With its full-bodied flavor and silky texture, Prosciutto di Parma DOP – also called Parma ham – differs from other cured meats. Only two ingredients are needed to make Prosciutto di Parma: specially raised Italian pigs and salt. Prosciutto di Parma is considered a 100% natural product.
Mortadella Bologna IGP is a charcuterie with a rich history and gastronomic tradition. It is considered to be one of the most popular in Italy and more particularly in the Emilia-Romagna region.
Mortadella Bologna IGP is unique because it is cooked and not dried, like many other cold cuts. Cuts of meat come mainly from the shoulder of the pork and are carefully selected, chopped, and mixed with bacon, spices, and a natural aroma.
Mortadella is pink, with a few spots of white fat with a delicate flavor and it is often made with pistachios to enrich the taste. Mortadella is often eaten alone or added to sandwiches. The Mortadella Bologna IGP goes well with the local wines of Emilia-Romagna, such as Lambrusco di Sorbara DOC.