Parmigiano Reggiano is a PDO hard cheese made from raw, partially 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 from 30 kg to over 40 kg, although the average weight is around 40 kg. The production of one wheel of Parmigiano-Reggiano requires about 550 liters of milk, with an average of 14 liters per kilogram of cheese produced. 

Parmigiano Reggiano aged 30 months is excellent in the preparation of main courses: in petals on fish or meat carpaccio, or on roast beef, with arugula and a drizzle of extra virgin olive oil. The long aging period allows this particular type of Parmigiano Reggiano to be paired with red, more structured wines.