Parmigiano Reggiano is a PDO hard cheese made from raw, semi-skimmed cow's milk, through the process of skimming, without any additives. The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna on the left bank of the Reno river and Mantua on the right bank of the Po river. A wheel of Parmigiano Reggiano must weigh between 30 kg and over 40 kg, although the average weight is around 40 kg. The production of a wheel of Parmigiano-Reggiano requires about 550 liters of milk, with an average of 14 liters per kilogram of cheese produced. 

Parmigiano Reggiano aged for 36 months is excellent for preparing main courses: in petals on fish or meat carpaccio, or on roast beef, with rocket and a drizzle of extra virgin olive oil. The long maturing period allows this particular type of Parmigiano Reggiano to be paired with more structured red wines.