Milk, salt and rennet. These three ingredients - as absolute as they are essential, as simple as they are basic - make up the recipe for an unrepeatable Italian gastronomic marvel: we are talking about Parmigiano Reggiano, also known as the "King of Cheeses".
The white gold of Emilia Romagna has embraced countless palates since time immemorial; it has imprinted itself in collective memories, generating a recognizable and timeless flavor. Its power has been celebrated since the Middle Ages; its qualities, which permeate into a defined and unforgettable taste, are celebrated in ancient and modern texts.
