Parmigiano Reggiano DOP 3 years 1kg: price and online sale

Parmigiano Reggiano DOP 3 years 1 kg

4.9 / 5 Bonat

Emilia Romagna

€ 34,50 per 1 kg ca. 4.9 / 5

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Availability: oncoming
Allergens: Latte

Parmigiano Reggiano DOP 3 years 1 kg

The Parmigiano Reggiano DOP 3 years from the Azienda Agricola Bonat is a special long-aged cheese, one of the most sought after by chefs and one of the most awarded in circulation.

The milk used to make it is of the highest quality: the cows are fed with a stable centenarian hay, produced in the fields of the Bonati family, which contains herbs and essences that are now hard to find 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: 360 days
100 grams of aged Parmigiano Reggiano contain:
Water g 31.4
Proteins g 32.4
Free amino acids on total proteins 23.3%
Energy kcal 402 kJ 1671
Fats g 29.7
Saturated fats g 19.6
Monounsaturated fats g 9.3
Polyunsaturated fats g 0.8
Carbohydrates g 0
of which sugars g 0
Lactose mg <1
Fiber g 0
Salt g 1.6
Lactic acid g 1.6
Calcium mg 1155
Phosphorus mg 691
Sodium mg 650
Potassium mg 100
Magnesium mg 43
Iron mg 0.2
Zinc mg 4
Cholesterol mg 83
Vitamin A µg 430
Thiamine (Vitamin B1) mg 0.03
Riboflavin (Vitamin B2) mg 0.35
Vitamin B6 mg 0.06
Vitamin B12 µg 1.7
Vitamin C mg 0
Niacin (Vitamin PP / B3) mg 0.06
Vitamin E mg 0.55
Vitamin K µg 1.6
Pantothenic acid (Vitamin B5) mg 0.32
Choline mg 40
Biotin mcg 23

Parmigiano Reggiano DOP 3 years 1 kg: use in the kitchen

The Parmigiano Reggiano DOP 3 years from the Azienda Agricola Bonat (which we present on this page in a 1-kilogram format) is ideal for large events and ceremonies. Unmatched when grated as a seasoning for pasta, rice, and soups, the rind can also be added during the cooking of minestrone and vegetable creams; exceptional in thin petals on carpaccio of fish or meat, or on roast beef, with arugula and a drizzle of extra virgin olive oil.
Excellent eaten alone or paired with dried fruits, 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 "Three Spicchi di Cacio" to the 3 years and the prize "Fuoriclasse" to the 7 years; the ALMA Cucina 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 with the gold medal "Primo Assoluto" at the Gran Crudi competition in Italy for several consecutive years.