Celebrating Italy’s Timeless Cheese
When one thinks of Italy, images of rolling vineyards, historic landmarks, and plates full of delectable food come to mind. But among Italy's many culinary treasures, one stands out both in flavour and history: Parmigiano Reggiano.
A Cheese Like No Other
Parmigiano Reggiano isn’t just any cheese. Known as the 'King of Cheeses', this dairy marvel has been produced for at least nine centuries in the Italian regions of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova. Made using traditional methods and aged to perfection, it’s a testament to Italy’s dedication to quality and tradition.
Introducing: Sformatino al Parmigiano Reggiano
At Via Emilia, we’ve crafted a dish that pays homage to this iconic cheese - the Sformatino al Parmigiano Reggiano. Picture a comforting flan, smooth and rich, made from Parmigiano Reggiano. But this isn’t just about the cheese’s creamy side.
We’ve added a fondue made from cheese aged 24 months, and for that delightful crunch, there are chips made from Parmigiano Reggiano. And the final touch? A drizzle of aged balsamic vinegar, adding a hint of sweet tanginess that contrasts and complements the creamy richness.
Why You Should Try It
This dish is more than just a meal; it's a journey. Every bite tells a story of age-old Italian traditions, the art of cheese-making, and the passion that goes into preserving authenticity. It’s a dance of textures and flavors - from the creamy fondue to the crispy chips, all brought together with the timeless taste of Parmigiano Reggiano.
So, if you’re looking to experience a piece of Italy’s culinary history and indulge in a dish that’s been crafted with care, passion, and tradition, look no further. The Sformatino al Parmigiano Reggiano is ready to take your taste buds on an unforgettable journey.
Italy has given the world a plethora of culinary delights, but few can claim the legacy and universal appeal of Parmigiano Reggiano. At Via Emilia, we’re proud to celebrate this legacy, one delicious dish at a time.