academia barilla  September 2008

Parmigiano-Reggiano, the Authenticity Stamp that Makes a Difference

Today, following the example of Academia Barilla Italian Culinary Specialist Mario Rizzotti, [...]

Today, following the example of Academia Barilla Italian Culinary Specialist Mario Rizzotti, who loves to educate about the authenticity of Italian gourmet food products, we would like to focus our and your attention on the three different strengths of Parmigiano-Reggiano, as classified by their aging process and by the authenticity stamp on display on the product, as regulated by the Italian Consortium for Parmigiano-Reggiano.


Mild and smooth, full-flavoured and crumbly or aromatic and spicy with a grainy texture. When you choose Parmigiano-Reggiano DOP the authenticity stamps indicating the cheese’s maturity will help you in picking up the right cheese for your recipe.


The Red Stamp is the authenticity label awarded to Parmigiano-Reggiano wheels matured for more than 18 months.

These cheeses have a distinctive milk base at the taste, with vegetable notes such as grass, cooked vegetables, flowers and fruit.

18-months old Parmigiano-Reggiano It is best served diced with aperitifs, and in particular dry white wines, and as a side serving to fresh fruit such as pears and green apples.

parmigiano-reggiano-authenticity-stamp-22-monthsThe Silver Stamp indicates an aging process of at least 22 months.

The flavor of this Parmigiano-Reggiano is more distinctive, with notes of melted butter, fresh fruit, citrus fruits and overtones of dried fruit. Balanced mild yet full-flavored at the taste, Silver Stamp Parmigiano-Reggiano reveals a crumbly, grainy texture.

It is best served with quite firmly structured red wines and it offers its best when served as Parmesan petals in fruit salad drizzled with aged Traditional Balsamic Vinegar di Modena. 
The 22-months old Parmigiano-Reggiano may also be served with dried fruit, especially prunes and dried figs.

parmigiano-reggiano-authenticity-stamp-30-monthsThe Gold Stamp authenticity label is awarded to Parmigiano-Reggiano which has been matured for more than 30 months.

This extra-strong cheese with the highest nutritional values has a drier, crumblier and grainier texture, and a strong flavor with notes of spices and dried fruit.

For such a distinctive cheese, full-bodied, firmly structured red wines, white dessert wines from partially dried grapes and sipping wines are ideal. It is perfect when served with aged Traditional Balsamic Vinegar of Modena and with different kinds of honey.


To know more about how Parmigiano-Reggiano is made and how to taste Parmigiano-Reggiano professionally and its aging and certification process please visit the blog posts we dedicated to the subject at the beginning of last year (just follow the links).

Or, join one of the many gastronomy and cultural tours organized directly by Academia Barilla or with other partners (VIP Tours, Sur La Table) to discover the century-old production secrets of Parmigiano-Reggiano.

If you want to aim straight at the products, then we suggest to visit the Academia Barilla online store, where you can find authentic Parmigiano-Reggiano aged 18 months, both as whole Parmigiano wheel (72 lb.) and in the practical cuts of 2.2 lbs and 8.8 lbs. Of course you can also find the aged Traditional Balsamic Vinegar of Modena to taste with your Parmigiano-Reggiano!

Enjoy the pleasure of the king of cheeses with Academia Barilla!

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