Reggiano

Reggiano typically refers to Parmigiano-Reggiano, a hard, aged cheese produced in the Emilia-Romagna region of northern Italy. The name combines Parma and Reggio Emilia, two principal provinces in the production zone. It is regarded as a classic example of Italian dairy craftsmanship.

Parmigiano-Reggiano has Protected Designation of Origin (PDO) status under the European Union. Production is geographically restricted to the provinces of Parma, Reggio Emilia, Modena, and portions of Bologna and Mantua. Milk used comes from cows raised in the designated area, typically fed on locally grown fodder. The cheese is produced in large copper vats from coagulated milk, then formed into round wheels about 38 centimeters in diameter and roughly 18 centimeters high, weighing around 38 to 40 kilograms.

Aging classifications for Parmigiano-Reggiano range from about 12 to 36 months, with common benchmarks at 12, 18, 24, 30, and 36 months. Younger wheels offer a milder, fruity flavor and a relatively smooth texture, while longer aging produces a drier, more granular crumb with nutty, savory, and umami notes. The rind is natural and marked with the product name and aging designation.

Uses and culinary role: Parmigiano-Reggiano is frequently grated or shaved over pasta, risotto, and soups, or enjoyed in chunks with fruit or wine. Its long shelf life and evolving flavor profile make it a staple in Italian cuisine and a respected export worldwide.

Economic and cultural significance: As a flagship regional product, Parmigiano-Reggiano supports dairy farmers in the production zone and is recognized globally for quality, versatility, and traditional production methods.