Jam or mustard? Vinegar or honey?
If you're wondering how to pair Parmigiano Reggiano to enhance all its characteristics, you've come to the right place.
Parmigiano is excellent on its own, but don't miss the opportunity to experiment with new and genuine flavors.
Parmigiano Reggiano with Riserva Vinegar
Riserva Vinegar is very different from the common balsamic vinegar found in supermarkets. The longer the Riserva ages, the creamier its consistency becomes, making it suitable for "raw" use.
To fully enjoy the pairing, we recommend a very short aging period, which has not yet developed intense notes. 12-month Parmigiano is young, but no less delightful. Pour a few drops of aged vinegar over freshly cut 12-month Parmigiano and let this magnificent duo tantalize your palate.
Parmigiano and jam or preserves
Do you remember the glass jars that filled Grandma's pantry? There was always something good inside, the sound of the lid unscrewing was the prelude to a fantastic snack.
Jam is one of the great classics to pair with Parmigiano. A teaspoon of this ingredient adds a touch of sweetness and color to the flakes to enjoy as an appetizer or - why not - at the end of a meal.
60-month aged Parmigiano Reggiano is perfect for contrasting the sugary flavor of a preserve.
In our online shop, you can find both classic fruit and citrus jams, as well as more unusual combinations, or even hard-to-find vegetable preserves!
Parmigiano and honey
The gold of bees, besides being delicious and very nutritious, is a great ally of Parmigiano.
An intermediate aging, such as 36-month Parmigiano Reggiano, pairs very well with an intense and aromatic honey, like chestnut honey.
For those who prefer a younger cheese, it's better to opt for acacia honey, which is lighter and has floral notes that don't overpower the milky and almost sweet base of an 18-month cheese.
Pairing Parmigiano Reggiano and cured meats: ideas for a dream platter
With the right ingredients, you can prepare a tasting without leaving home!
Fill small bowls with honey and jams to spread on Parmigiano, skewer brined olives with toothpicks, and fill a cutting board with the fantastic cured meats from our region.
Coppa Nostrana
Coppa is a cured meat made from pork neck, cylindrical and slightly elongated, covered with natural casing.
To avoid overpowering the aroma of the aged cured meat, salt and spices are added in carefully calibrated quantities.
When sliced, the piece is compact and homogeneous, characterized by its unmistakable marbling.
Salame Felino
The name of this cured meat refers to the town of Felino, in the province of Parma. Compared to other similar types of salami, the Felino type has more protein and less fat and has a ruby red color.
Tradition dictates that it be sliced diagonally, creating oval slices as thick as a peppercorn.
Mortadella
Here's another typical Emilian cured meat, this time perfect for those who love sweet flavors.
Mortadella is a cooked sausage, made exclusively with pork, cylindrical or oval in shape, and with an unmistakable pink color with white cubes (the lardons).
La Dispensa del Caseificio San Simone is well-stocked with typical products that you can buy online and in our shop adjacent to the Dairy. You can find us at Via Federico Garcia Lorca 18 (Reggio Emilia), 10 km from Reggio Emilia and 16 km from Modena.
If you would like to visit us, we remind you of the appointment with Open Dairies on Saturday, May 7th, to visit the production and aging facilities.
Book your visit and see up close how Parmigiano Reggiano is made!
0522 340129
info@caseificiosansimone.com
