Grana Padano and Parmigiano Reggiano: excellence compared

Let us find out a little bit more about them on a journey through the Art Cities of the Po Valley where experiences to tickle the palate await us, from traditional dishes to more unexpected combinations.

In Brescia Grana Padano has pride of place both in the kitchen as a key ingredient in cooking and on the tables of the territory. It can be found in the longest established osterie, grated, served on top of pickled green peppers, one of Brescia’s best known starters, along with bertagnì (salted cod fried in a batter) and nervetti (veal cartilage) with raw onions. Three true delicacies of original and surprising flavours, which will tickle the tastebuds of the city’s guests and those of Brescian townlands. And there is more to come.
Grana is also the key ingredient for the filling of casoncelli pasta, the ravioli of Brescia-Bergamo, irreplaceable in traditional roast stuffing, used with fowl (chicken and pheasant), beef or boned and rolled veal and rabbit.
When in the city be sure not to miss the many delis and cold meat counters which not only sell the product but also offer Grana tastings paired with a nice glass of Brescian wine (Cre-minati, Kilometrizero, Lanzani, Porteri, Derelli), as well as the unmissable aperitivo which has a special touch here: as a snack or light bite Grana makes a great match for local cocktails such as the Pirlo (white wine, Campari and sparkling water) or a glass of traditional Franciacorta DOCG.

Cremona and its surroundings also have a vocation to Grana Padano, with a cheese production faithful to tradition together with a spirit looking to new ideas and unusual pairings such as the example ofGrana with « mostarda » (sweet and sour preserved fruits) , a surprising marriage of flavour. Here we have the chance to get to know the characteristics of this gastronomic excellence a little bit better. From the cheese factories the taste and quality pass straight to the table where the Grana shows off its best qualities; distinctive for its straw white colour, delicately granular and its significant cylindrical forms, measuring 35-45 cm in diameter, and 18-24 cm in height, weighing 25 to 40 kg. An identikit of unmistakable quality: appealing shapes, colours and flavours which combine with excellent nutritional properties, being low in fat and high in easy to digest protein, high in calcium and hues highlighted by the aging process.

On the subject of Grana Padano Lodi delights and amazes its visitors with a truly unique dish, known as Raspadüra in local dialect, meaning “scraping”. In this culinary specialty of Lodi the thin shavings of raspadüra are shaved with a special flexible knife from the surface of half a round of young Grana Padano, Tipico Lodigiano. A specialty which can be eaten on the road, served in paper cones, as an aperitif or in the presentation of risottos, soups or other typical dishes from Lombardy.

Piacenza is another city committed to the quality and taste of Grana Padano.
Piacenza’s offering has its own special characteristics, immediately recognisable to the palate: it is a sweet cheese, firm to the touch, uniform in colour and without holes. The crust is thin, between 4 and 8 milimetres and the ageing process goes from a minimum of 9 months to a maximum of 24. This is a product which has been accompanying local specialties and standing out alone on dinner tables since the 16th century.

Let us now draw our attention to Parmigiano Reggiano, with a change in setting to the surroundings ofParma. This is the birthplace of this cheese, and its preparation has always been part of local tradition. There are many cheese factories here producing Parmigiano Reggiano who open their doors to visitors and offer tours to see the expert cheesemakers at work in the traditional steps of transformation of milk. A unique opportunity to taste the quality of the production and discover how one of the world’s most important food products is made.

Parmigiano Reggiano is one of the key ingredients in anolini and tortelli pasta: the dough for these types of pasta is still hand rolled using a rolling pin called canéla, so that it remains coarse enough to absorb the sauce which is rich in butter and grated Parmigiano Reggiano. The Parmigiano Reggiano museum can be found in Soragna, a few kilometres from Parma. The museum is part of the Musei del Cibo (food museums) circuit and is housed in an old specially renovated cheese factory. The typical atmosphere of the early twentieth century has been recreated here with all the equipment needed in cheese production: a collection of tools of the era such as an original large copper bell-shaped boiler dating back to the nineteenth century. In the Sala della Salamoia (Brine Room), many illustrated panels can be found explaining the history of Parmigiano and its use in cooking, while in the Sala del Latte (Milk Room), hosting the third section, several detailed explanations can be found on the ageing process and on the Association of Parmigiano Reggiano. This area is reserved for in-depth analysis and for the use of multimedia matieral. The old rustic buildings, joined on to the cheese factory museum, house the ticket office, a storage area and a shop for some tasty shopping as well as the tasting room.

In Modena there are many Parmigiano Reggiano factories, too. Here expert cheese makers show visitors the ancient art of making an excellence starting from fine milk. For those who wish to learn more about the secrets of Modena’s tasty cuisine, where Parmigiano reigns supreme, cooking classes are organised in cookery schools, agriturismo and restaurants.
All year round group and individual tours of local producers are organised by tour operators or local associations.

And so we come to the city and surrounding area of Reggio Emilia, a symbol of Parmigiano Reggiano DOP. An excellence dating back to time immemorial, originating in the Valley of Enza, between the provinces of Reggio Emilia and Parma. Benedictine abbeys were the first to create this work of art, sanctioning and disseminating the old techniques of milk production. Even in medieval times this cheese was considered a product of significant value and prestige because of the high quantity of milk required for its production (16 kgs of milk per 1 kg of cheese). Today, just like in the past, the ingredients needed for its production are natural and simple: local milk, rennet, the great experience of the professional cheesemakers and the ageing process. Some very unique environmental factors contribute to making it so typical, limited to a small area of production (soil, air, water, the nutrition of the cows) and the characteristic agricultural production which has remained unchanged throughout the centuries. Its nutritional qualities are extraordinary, including high quantities of protein, vitamins, minerals and the absence of carbohydrates and lactose as well as the low fat content. In cooking the “King of Cheeses” enhances every recipe and forms the base of numerous enogastronomic combinations. The richness of Reggio Emilia’s local gastronomic tradition can also be seen in a second version of this cheese: Red Cow Parmigiano Reggiano, regulated by strict production controls which include dairy cows exclusively of Reggian race and a minimum of 24 months ageing. This excellent foodstuff is ideal for young children and newborns.