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Worldwide shipping of Parmigiano Reggiano, cured meats and fresh pasta of our production. WE BRING THE CUISINE OF PARMA TO YOUR HOME. In the city of Parma they carry out home deliveries. follow us on the Orlandini Gastronomia Facebook page to see real-time updates on the products available in our kitchen
Visit “Products”Parmigiano Reggiano Traditional Line:
Produced in the area at the foot of the hill of Parma and Reggio Emilia, south of the Via Emilia, in dairies that are medium-sized, the farms that give milk have an average of 100 head of livestock, the breeds raised are mainly Frisian and in a small part alpine brown, the feed is mainly unifeed, or single dish with hay and minced feed and served simultaneously , this type of feeding gives milk a very uniform taste throughout the year. The taste of the cheese is extremely delicate starting from the seasoning of 24 months, to use it to cook you need to switch to 30 months or 36 months to have the right intensity of flavor. It is the ideal cheese for lovers of delicate tastes. The evolution of Parmigiano Reggiano varies with the seasoning, but always depending on the period in which it was produced.
Parmigiano Reggiano High Quality Selection:
It is the Parmigiano Reggiano most appreciated by connoisseurs, the one produced on the Apennines of Parma and Reggio Emilia, from the hilly area to the mountain area, the farms that give milk to dairies are medium small, under 100 head of cattle, in some cases you get to have stables with 4 or 5 cows, the breeds raised are frisian and alpine brown, with a slight prevalence of frisian, feeding in many farms is still traditional, with grass in spring and summer and hay in autumn and winter, therefore the milk produced is characterized significantly differently in the passing of the seasons, and the cheese changes with it. In April/May with the first herbs fed we will find a Parmigiano Reggiano of extremely yellow color and a herbaceous scent, very intense in 24 months, the herbaceous scent becomes more modest in the upper seasonings leaving room for the scent of milk. With the arrival of autumn and hay in feeding, the milk becomes fatter, and with the cold the master cheese makers can “pull down” a slight amount of extra cream at the outing stage, giving life to a fatty cheese, full of flavor, which with the increase of the seasoning finds balance and a bouquet of aromas that starting from the scent of milk and floral notes of 24 months, become hints of hay in 30/36 months, to get to feel aromas of dried fruit in 50 months and beyond. The 100 months is a concentrate of aromas and flavors that combined with balsamic vinegar and accompanied by an important red wine, becomes a poem for our palate. The evolution of Parmigiano Reggiano varies with the seasoning, but always depending on the period in which it was produced.
Parmigiano Reggiano di Razza Bruna, is the one produced with only milk of cows of alpine brown breed, which are characterized by the production of an extremely fatty and fragrant milk, which gives the cheese a silk grain, an extremely sweet and intense flavor, but always very delicate. In the 24-month seasoning it expresses the best of its fragrance.
Parmigiano Reggiano Vacche Rosse is produced with the milk of the only red cow in Reggio Emilia, or the first cow with which parmigiano reggiano began to be produced 800 years ago, it is a cow with a very low milk production, about 15 liters per day, which gives a milk with a strong flavor that in the cheese becomes an aroma rich in floral notes and is extremely intense already at 24 months.
The Parmigiano Reggiano of Mountains, It is Parmigiano Reggiano produced only in the mountains, with cows fed with grass and local hay, in small farms and a maniacal care in the dairy in the seasoning phase of cheese, which only small sizes can still guarantee, these are the basics for a product with an unmistakable flavor, which already in 24 months contains a scent and an ideal taste both for eating flakes and for cooking elaborate dishes. Every time a piece of the Mountain opens from the vacuum, the kitchen is filled with a unique and inimitable scent. The great sweetness and delicacy of the perfume are the main characteristics, it affects the intensity of the flavor that at 24 months is extraordinary. The structure of the cheese makes it ideal both as an appetizer and as an ingredient in the kitchen. The wine to match is a white with a delicate perlage.
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