Bonat Parmigiano Reggiano Cheese - 26-28 Months Matured

F42E001

Buy Parmigiano Reggiano Cheese - Matured 26/28 Months. The excellence among the Italian cheeses. The "Accademia ALMA", the International School of Italian Cuisine, directed by the Chef Gualtiero Marchesi, awarded this Parmigiano Reggiano Cheese with a gold medal. Available in a Vacuum-pack of 310gr (¬Ī10%)

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Italian Extra Virgin Olive Oil from Apulia Region

Italian Extra Virgin Olive Oil from Apulia Region

Italian extra virgin olive oil from Apulia region. Golden green colour, fruity, sweet and intense taste. Produced in a closed food processing chain. The manufacturer checks the whole productive cycle, from the harvesting of olives to the processing of the raw material. Available in 1 liter bottle.

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Italian Extra Virgin Olive Oil from Apulia Region

Italian Extra Virgin Olive Oil from Apulia Region

Italian extra virgin olive oil from Apulia region. Golden green colour, fruity, sweet and intense taste. Produced in a closed food processing chain. The manufacturer checks the whole productive cycle, from the harvesting of olives to the processing of the raw material. Available in 1 liter bottle.

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BONAT PARMIGIANO REGGIANO CHEESE - MATURED 26/28 MONTHS

Azienda Agricola Bonati produces this Parmigiano Reggiano Cheese with the milk of its cows, which are fed with the hay harvested in the fields of Bonati Company, and originating a closed food processing chain.


AWARDS

The ALMA Academy, the International School of Italian Cuisine led by the Chef Gualtiero Marchesi, during CIBUS 2012 edition, awarded with the Gold Medal "ALMA CASEUS 2012" the 26/28 month matured Bonat Parmigiano Reggiano Cheese.

26/28 month matured Bonat Parmigiano Reggiano Cheese was awarded again with the FIRST PRIZE "ALMA CASEUS 2016".


Available in a Vacuum-pack of 310gr (¬Ī10%)



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BONAT PARMESAN CHEESE - MATURED 26/28 MONTHS

We can taste this Parmigiano Reggiano Cheese at the best Italian restaurants such as:

Aimo e Nadia Restaurant - Milan

Enoteca Pinchiorri - Florence,

Restaurant Four Seasons Hotel ‚Äď Milan

Antico Ristorante Boeucc - Milan,

Ristorante Il Baretto al Baglioni - Milan

and at many others, in Italy and in the world.


The whole production process is strictly artisanal and totally controlled by the company.


After 2 years of ripening, the Bonat Parmigiano Reggiano Cheese is checked by experts from the Parmesan Cheese Consortium and only the exceptional and correctly aged wheels obtain a second brand called "EXTRA".


From this point on, only the most exceptional wheels will ripen till 3, 5, or even till 7 and 10 years.

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