LATTERİA SORESİNA Parmesan Reggiano Teker

For over 800 years, Italy039;s most famous cheese has been produced in the provinces of Parma and Reggio Emilia, which have been united since 1934 to form the Parmigiano Reggiano Consortium. The branded seal of quality of the consortium of the region guarantees impeccable quality as well as production according to the guidelines of the consortium. The cutting is done by traditional cutting, not by breaking - the bottom and the lid are removed. Parmigiano Reggiano can be used with almost any dish. Grated, it is sprinkled on pasta, rice, soups, pizza or vegetables. Cut into thin slices and used to refine salads. Serve it in small pieces as an aperitif or simply with a good glass of red wine.