Parmigiano-Reggiano: good for taste and health


The numerous properties of Parmigiano Reggiano are all linked to the intrinsic product quality: digestibility, high calcium content present in a bioavailable form, absence of additives and preservatives, source of minerals, organoleptic pleasantness and liking. Due to these characteristics, Parmigiano Reggiano is a fundamental food in the daily diet of everyone, from children to elderly people, including athletes who find in Parmigiano Reggiano a fully natural energy charge. Thanks to its production process, the King of Cheeses is also naturally lactose free already 48 hours from production since all its sugar (lactose) is transformed into lactic acid by lactic bacteria.

For further information on the Consortium, the product and the processing:

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