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Parmigiano-Reggiano, the Authenticity Stamp that Makes a Difference

Monday, September 22nd, 2008

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

Tags:18 months, 18-months old Parmigiano-Reggiano, 22 months, 22-months old Parmigiano-Reggiano, 30 months, 30-months old Parmigiano-Reggiano, Academia Barilla online store, aged cheeses, authenticity, authenticity stamp, authenticity stamps, cheese maturity, Gold Stamp, honey, how Parmigiano-Reggiano is made, how to taste Parmigiano-Reggiano, Italian Consortium for Parmigiano-Reggiano, italian culinary specialist, Italian gourmet food products, king of cheese, mario rizzotti, matured cheeses, parmigiano reggiano, parmigiano-raggiano aging and certification process, Red Stamp, Silver Stamp, taste, Traditional Balsamic Vinegar of Modena, whole Parmigiano wheel
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