Parmigiano Reggiano DOP, 500 g - 1.1lb wedge, 20 monthsThe Parmigiano Reggiano DOP story starts in the Emilian territory in around the 12th century when the Cistercian and Benedictine monks began to process milk in large boilers to obtain a hard cheese. This ancient tradition continues to this day thanks to the skillful work of the cheesemaker masters. Availing of this great expertise in the cheese sector, we carefully select the best wheels of Parmigiano Reggiano PDO from the dairies that ensure the

Latteria Soresina

5 c            tomato  (about 2 cans)

In other words

unique in taste and aroma thanks to the craftsmanship that involves the manual execution of many stages of the production process

1/4 t         black pepper

It then becomes a reasonable pasta choice if you’re planning to cook for a family dinner

Due to its particularly delicate flavor it is suitable for the preparation of salads

Here you can find them in the size of 314 g – 11 oz

Combine the cooked Rigatoni and the sauce

which is oily and crunchy

meat or meatballs

METHOD: Pour a few tablespoons of dried tomato preservation oil into a pan