Cook Italian pasta in 15 minutes, topped with the famous “Amatriciana” sauce made with typical Italian bacon, tomato sauce and parmigiano reggiano cheese.
In our box you can find everything you need to cook pasta for 3/4 people:
is free from additives and preservatives
is naturally lactose free
is rich in calcium and a source of phosphorus
Discover the processing of our parmesan cheese
500 hectares of tilled land, in keeping with the best peasant tradition to produce the best fodder to feed our animals. The best milk to make Parmigiano Reggiano cheese can be obtained only with the right and strictly controlled diet.
1,600 animals of three different breeds – Friesian, Alpine Brown, Red Reggiana – fed with fodder harvested directly from our fields. This is all done to assure the utmost animal welfare.
The milk comes directly from our cowsheds and the rest from local suppliers who have been working with us for over 50 years. They are more than just business partners, they are also friends. Because we do not want to take shortcuts in our job: first and foremost, comes the quality of our products.
From a 1953 recipe of father Sergio, we intentionally skim milk as little as possible, which makes production more demanding and breaking the curd more difficult. This still makes a big difference compared to the support of modern technology.
More than 50,000 wheels rest on fir wood shelves in our ageing rooms. Each ageing room stores cheese at different stages of ageing to ensure that the aromas released by ageing are absorbed by the other wheels, to create that truly unique flavour of our Parmigiano Reggiano.
Twelve months into ageing, an expert appointed by the Parmigiano Reggiano Consortium will come to ‘tap’ each wheel and mark the best ones with the unmistakable brand. Finally, ours is no longer just cheese but truly becomes Parmigiano Reggiano.
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