Santa Rita Bio 1964 - Parmigiano Reggiano biologico 24 mesi prodotto_virtuale Olive variety: Ogliarola 100% Extraction:

Olive variety: Ogliarola 100% Extraction: Cold with decanter

mid-September

The anchovies are filleted fresh as soon as they are caught and preserved in olive oil to preserve their taste and quality

emulsifier: (soy lecithin

Santa Rita Bio 1964 - Parmigiano Reggiano biologico 24 mesi prodotto_virtuale Olive variety: Ogliarola 100% Extraction:Organic Parmigiano Reggiano 24 months Parmigiano Reggiano aged 24 months expresses a good balance between sweet and salty flavors on the palate: hints of milk and yogurt are accompanied by notes of melted butter and fresh fruit such as banana and pineapple. The cheese is crumbly and grainy. Pairing ideas: Parmigiano Reggiano aged 24 months pairs perfectly with carpaccio (both meat and fish) and roast beef. Also excellent in salads and with fresh