Jun 26, 2012

Cook with Parmigiano, Help Emilia Romagna
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Emilia-Romagna is well known for its production of delicious food products yet there would be no cuisine in Emilia without Parmigiano Reggiano, the hard, semi-fat cheese, that is cooked but not pasteurized, slow-maturing with high-protein content and carries the fame of a secular nobility.

The earthquake has also damaged several dairies where Parmigiano Reggiano is produced and aged. An estimated 300.000 wheels of forty kilos each have fallen off the shelves, thus creating an unprecedented domino effect.

Let’s help Emilia Romagna cooking with Parmigiano Regiano. Here some tasty recipes:

Grazie

See on rosemarieandthyme.blogspot.it

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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