Recently, after a long day running around,\u00a0 I was looking forward to getting home and making some cheese tortellini with a tomato basil sauce and lots of grated Parmigiano Reggiano. I can tell you, sitting down with that delicious meal, the stress of the day just melted away and I was in heaven. What can I say,\u00a0 we Italians are passionate about our food.<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
Yesterday, I made some super greens because they are so rich in iron. I saut\u00e9ed them in garlic and olive oil and seasoned with pepper. When I plated them, I topped them with fresh grated Parmigiano Reggiano! So healthy and delicious!<\/span><\/div>\n\n
<\/div>\n
<\/strong><\/div>\n<\/div>\nMore About Parmigiano Reggiano:<\/strong><\/div>\n<\/div>\n
Did you know that just three ingredients\u2014milk, salt and rennet\u2014and eight centuries of cheese making experience go into every wheel of Parmigiano Reggiano? From the local grasses and forage fed to the cows, to the milk they produce and then the cheese that is produced by nearly 400 cheese makers, Parmigiano Reggiano is a true reflection of its place of origin and the art of generations and generations of cheese artisans. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.<\/div>\n<\/div>\n
<\/p>\n