Emilia-Romagna PDO and PGI products: created here, enjoyed worldwide
From a region proud of its unique and inimitable food and wine traditions, forged by the coming together of quality, know-how and the territory itself, come unrivalled PDO and PGI products: exquisite flavours, rich seams of delicious delights and unrepeatable sensory experiences.
44 such veritable treasures testify to an age-old bond – based on harmony with man – and successfully paint the picture of the true essence of Emilia-Romagna: the quality of food.
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Balsamic Vinegar of Modena PGI
Since time immemorial, balsamic vinegar has represented the culture and history of Modena. Balsamic Vinegar of Modena PGI is produced using grape must that is fermented and/or cooked and/or concentrated. Thanks to its fragrant aftertaste and its aromatic sourness, it is perfect on both raw and cooked vegetables, as well as all types of meat and fish.
Grana Padano PDO
Grana Padano PDO is a hard, fine-grained cheese produced using raw cow’s milk from cows milked twice a day. Matured for a minimum of 9 months, the wheel of cheese is cylindrical, with a large diameter that ranges from 35 to 45 cm. It is 20 - 25 cm high and its weight can vary from 24 to 40 kg. Grana Padano cheese distinguishes itself from other cheese thanks to its unique aroma and it has all the properties necessary to enhance the flavours of Mediterranean cuisine.
Parmigiano Reggiano PDO
The production area is within the provinces of Parma, Reggio Emilia, Modena and Bologna (on the left-hand side of the River Reno), in the region of Emilia-Romagna. As the saying goes, Parmigiano Reggiano PDO has been “a great cheese for at least eight centuries”. The cheese is hard and varies in a colour from light to deep straw-yellow. The texture is finely grainy and flaky and it has a delicate flavour and fragrant aroma that is savoury, but not piquant. It has always been a natural product and contains no additives or preservatives.
Parma Ham PDO
The pigs used to make the ham must be at least 9 months old, with an average weight of 160 kg. During the pre-curing stage, the hams are hung on traditional wood frames called “scalere” and left to dry naturally for 6-7 months in large rooms with windows on both sides.
Parma Ham PDO has a delicate flavour and is slightly salty with a fragrant aroma. It has a uniform colour that ranges from pink to red and is dotted and surrounded by pure white fat. Perfect Parma Ham PDO requires only four ingredients - the rear leg of pigs bred and raised in Italy, sea salt, air and time.
Parma Ham PDO is a naturally-healthy and easily-digestible product that will add great taste and sophistication to even the simplest dish.