Emilia Romagna – Parmesan cheese

The history of Parmigiano Reggiano begins in the Middle Ages thanks to the Cistercian and Benedictine monks, and the first evidence of its marketing dates back to 1200. Today its production is regulated and marked as a DOP product (produced exclusively in Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river). It requires a very long period of maturation and only 3 ingredients: milk, rennet and salt. It is famous for its nutritional properties, for its high digestibility, for its high calcium content and the absence of preservatives and additives.