Parmigiano Reggiano DOP 16 months 1kg: price and online sale

Parmigiano Reggiano DOP 16 months 1kg

The Parmigiano Reggiano DOP 16 months from the Azienda Agricola Bonat is a truly special aged cheese, one of the most sought after by chefs and one of the most awarded around.

The milk used to make it is of the highest quality: the cows, in fact, are fed with a stable centenary hay, produced in the fields of the Bonati family, which contains herbs and essences today unfindable in more recent sowing meadows. The particular nutritional richness of this hay gives the milk some exclusive aromas that are then transmitted to the cheese.

Ingredients: milk, salt, rennet
Shelf life: 180 days
100 grams of aged Parmigiano Reggiano contain:
Water g 30.8
Total protein g 33.0
Fat g 28.4
Energy value Kcal 392
Sodium chloride g 1.39
Calcium mg 1160
Phosphorus mg 680
Sodium mg 650
Potassium mg 100
Magnesium mg 43
Zinc mg 4
Vitamin A mcg 270
Vitamin B1 mcg 34
Vitamin B2 mcg 370
Vitamin B6 mcg 110
Vitamin B12 mcg 4.2
Vitamin PP mcg 55
Pantothenic acid mcg 320
Choline mg 40

Ingredients Parmigiano Reggiano DOP 16 months 1kg

Ingredienti: latte, sale, caglio
Shelf life: 180 giorni

Nutritional values

100 g di Parmigiano Reggiano stagionato contengono:
Acqua g 30,8
Proteine totali g 33,0
Grasso g 28,4
Valore energetico Kcal 392
Cloruro di sodio g 1,39
Calcio mg 1160
Fosforo mg 680
Sodio mg 650
Potassio mg 100
Magnesio mg 43
Zinco mg 4
Vitamina A mcg 270
Vitamina B1 mcg 34
Vitamina B2 mcg 370
Vitamina B6 mcg 110
Vitamina B12 mcg 4,2
Vitamina PP mcg 55
Acido pantotenico mcg 320
Colina mg 40

Parmigiano Reggiano DOP 16 months 1kg: use in the kitchen

The Parmigiano Reggiano DOP 16 months from the Azienda Agricola Bonat (which we present to you on this page in the 1-kilogram format) is ideal for large events and ceremonies. Unmatched grated as a condiment for pasta, rice, and soups, even the crust can be added during the cooking of minestrone and vegetable creams; exceptional in thin petals on fish or meat carpaccio, or on roast beef, with arugula and a drizzle of extra virgin olive oil.
Excellent eaten alone or paired with dried fruit, nuts, hazelnuts, dried figs, dried plums, and honey. To delight the most refined palates, it is extraordinary with balsamic vinegar.

Parmigiano Reggiano Bonat: the awards won

This Parmigiano has extraordinary qualities recognized by many organizations, associations, chefs, and competitions both Italian and international. Bonat has brought home numerous awards: the guide "Formaggi d'Italia" by Gambero Rosso awarded the prize "Tre Spicchi di Cacio" for the 3 years and the prize "Fuoriclasse" for the 7 years; the ALMA Cooking Academy directed by chef Gualtiero Marchesi awarded the ALMA CASEUS gold medal 2012 to the 28-month aged cheese; the Association of Chefs Alta Etruria has awarded the dairy for several consecutive years with the gold medal "Primo Assoluto" at the Gran Crudi competition in Italy.