Carpaccio di vitellone

De vedella, amb encenalls de parmigiano reggiano.

Parmigiano Reggiano D.O.P.

Parmigiano Reggiano

Formatge de consistència dura i granular, elaborat a partir de llet de vaca descremada. Es deixa curar durant llargs períodes de temps. És de grans dimensions i té forma de roda. Es classifica segons la curació. Curació mínima 24 mesos, lleugerament picant, granulós i cruixent.

Suroeste Valle del Po

Legend has that it originated in Reggio Emilia in the Middle Ages, when the province belonged to the diocese of Parma, whence its name. Historically, it was produced in the first caselli (buildings where the milk was processed), near castles and monasteries in Parma. Furthermore, the nearby Salsomaggiore salt flats provided the salt needed to prepare this cheese. Its popularity grew quickly south of the Po River, in the provinces of Parma, Reggio Emilia and Modena, as well as Piacenza, Bologna and Mantua. Its production is currently regulated by PDO (Protected Designation of Origin).