Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Fresh grated Parmigiano Reggiano cheese 100g

Fresh grated Parmigiano Reggiano cheese 100g
Energy 1612/388 kjoule/kcal
Protein 33
Carbohydrates 0
Fat 28,4
Product code: 23038
Ingredients: Milk, salt, rennet.
Rind: -
Structure: Just visible holes
Texture: Mealy, adhesive and mouldable
Colour: From slightly to decidedly straw yellow
Taste: Fragrant and delicate
Ripening: in compliance with the requirements fixed by Disciplinare DM 07/06/02
Shelf-life: 90 days
Technology: Bag. Packaged in protective atmosphere

Parmigiano Reggiano: 8 Centuries of Excellence

Parmigiano Reggiano -  the KING OF CHEESE. So little has changed with this great cheese: the same appearance, the same extraordinary fragrance, the same traditional production techniques and still from the same geographical area for the past 800 years.
The first cheese masters that honed  these production techniques soon realised that they had created a masterpiece. These cheese masters were fully aware of the fact that the qualitative excellence depended not only on their highly skilled efforts, but most importantly from a vertically and transparent series of processes and procedures. Parmigiano Reggiano starts with the right soil structure, the uniqueness of the breeding farms, the use of an authorized feeding system which all work in a balanced harmony of environmental and human synergy that creates the valuable milk. This precious milk allows the master cheese makers to create an exceptional cheese that can withstand a very slow aging process.
Today, like 8 centuries ago, cheese masters continue to produceParmigiano Reggiano cheese with milk, rennet, fire and the inherit skill of an artisan. This sense of tradition has not succumbed or surrendered to the temptation of mass production, simplified functions and automation.

Parmigiano Reggiano is classified as DOP (Protected Designation of Origin) status under European Union law. This represents an absolute guarantee of its genuineness, thanks to the precise rules and regulations, which must be strictly applied in compliance with the European norm contained in EEC Regulation 2081/92 and with the recognition by Regulation (EC) no. 1107/96. The limited production area of the Parmigiano Reggiano cheese includes 2 Regions and  5 Provinces  in Northern Italy:

  • Emilia‑Romagna: Modena, Parma, Reggio Emilia, Bologna (west of the Reno)
  • Lombardy: Mantova (south of the Po)

The notification of origin are applied on the cheese wheel at the beginning of the production process:

  • the marks printed by means of the stencilling band, placed entirely around the wheel, which has pre-punched dots bearing the script "PARMIGIANO-REGGIANO", the identification number of dairy, the production month and year, the acronym "D.O.P." for the Protected Designation of Origin and the inscription "CONSORZIO TUTELA";
  • the seal applied on the surface that shows the production year, the acronym "C.F.P.R." and an alphanumeric code identifying each single wheel.

Parmigiano Reggiano is made from raw cow's milk, fulfilling the Parmigiano Reggiano Production standards. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a whole/skim milk mixture.

Wheels are ripened for a minimum of 12 months and during this long period they undergo physical, chemical and microbiological changes that affect its composition and nutritional properties. At 12 months, the Consorzio Parmigiano Reggiano inspects each and every cheese. It is tested by a Master grader whose only instruments are a hammer and his/her ability to detect defects by the sound of the hammer on the wheel. By tapping the wheel at various points, he/she can identify undesirable cracks and irregular holes within cheese structure.

Salad course

Artichokes baked with mozzarella

Clean the artichokes by depriving them of the toughest leaves, slice them in half and remove the inside hard.
Soak for ten minutes in acidulated or a handful of flour, let them then blanch for a few minutes in salted water and drain.
Cut the mozzarella into thin slices and chopped parsley.
Lay in a buttered baking dish and a layer of artichokes, on which place a slice of mozzarella, sprinkle everything with grated parmesan cheese and chopped parsley.
Topped with flakes of butter and then brown in hot oven for half an hour.

Ingredients for 4 people:
  • 12 artichokes
  • 300g mozzarella Ambrose
  • 50 g butter Ambrose
  • 50 g AMBROSI Parmesan cheese
  • salt
  • pepper
  • plenty of parsley

Beef Carpaccio with AMBROSI Parmigiano Reggiano Cheese

Salt and pepper the beef fillet and wrap it in a salami shape using a plastic film, then freeze.
Remove from freezer and cut it in to slices. Place the beef slices completely covering the dish.
Prepare the pesto by mixing all ingredients in a blender, then spread the sauce  on the Carpaccio slices.
In the centre, arrange a bouquet using different types of lettuce and dress with the remaining sauce.
Cut AMBROSI Parmigiano Reggiano cheese in flakes and use them to garnish the lettuce bouquet.

Ingredients for 4 people:
  • 250 g beef fillet
  • salt
  • pepper

Ingredients for Pesto:

  • 50 g basil
  • 50 g AMBROSI Parmigiano Reggiano in flakes (*)
  • Traditional Balsamic Vinegar from Modena or Reggio Emilia
  • 30 g pine nuts
  • 10 g walnuts
  • salt
  • pepper

(*) to obtain flakes, it is recommended to use AMBROSI Parmigiano Reggiano cheese with a minimum 14-18 months of maturation.

First course

Aromatic tagliatelle with AMBROSI Parmigiano Reggiano Cheese

Stir the butter until creamy and add the finely chopped aromatic herbs.
 Wrap the cream butter in plastic film and place it  in the refrigerator.
 Peel the tomatoes, remove seeds and cut into pieces.
 Put some olive oil in a frying pan and sauté the tomatoes, add the olives, the capers, salt and pepper to taste.
 Separately, cook the tagliatelle “al dente”, drain and stir into the pan before prepared tomato sauce and cook for a few minutes.
 Remove from flame, add the herb butter and sprinkle with grated AMBROSI Parmigiano Reggiano cheese.

Ingredients for 4 people:
  •  400 g fresh tagliatelle
  • 40 g capers
  • 100 g butter
  •  1bunch of aromatic herbs
  • 50 g green olives
  •  50 g black olives
  • 200 g ripe tomatoes
  •  250 ml olive oil
  •  100 g AMBROSI Parmigiano Reggiano cheese
  •  salt
  • pepper
Main course

Panzerotti Filled with AMBROSI Parmigiano Reggiano Cheese Cream

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, put the milk cream with fresh grated AMBROSI Parmigiano Reggiano cheese, salt, pepper and nutmeg to boiling. Let it cool down and add the AMBROSI ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
Preparation for the Sauce:
Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
Presentation of the Dish:
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in AMBROSI Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Ingredients for 4 people:

Ingredients for Fresh Pasta Dough :

  • 1/2 kg flour
  •  4 eggs
  •  salt

 Ingredients for Filling:

  • 200 g AMBROSI ricotta cheese
  •  100 g AMBROSIParmigiano Reggiano cheese
  •  50 g liquid milk cream
  •  salt
  • pepper
  • nutmeg

 Ingredients for Sauce and Dish Presentation:

  • 3 artichokes
  •  2 porcini mushrooms
  •  1 shallot
  •  2 dl meat or vegetable broth
  •  50 g AMBROSI Parmigiano Reggiano cheese
  •  50 g butter
  •  fresh basil
  •  white wine
  •  salt and pepper
Salad course

Truffle Mashed Potatoes with Egg Yolk and Green Asparagus

Prepared mashed potatoes in the traditional way, just cook a little longer without peeling them in extra salted water. Peel the cooked potatoes, mash, put in a saucepan and add butter and hot milk. Salt where needed and add the thinly sliced truffle.
Clean the asparagus and sauté in a frying pan with a small amount of olive oil.
When mashed potatoes have reached a creamy texture, remove from flame and place a couple of spoonfuls on each serving dish. Cook the egg yolk for a few seconds in boiling water with some drops of vinegar and place it in the centre of the mashed potatoes. Garnish with the asparagus and flakes of AMBROSI Parmigiano Reggiano cheese.

  • 1 kg potatoes
  • 80 g butter
  • 50 g AMBROSI Parmigiano Reggiano in flakes
  • milk
  • black truffle
  • salt

AMBROSI Parmigiano Reggiano Cheese Bonbons

Cut the AMBROSI Parmigiano Reggiano cheese into pieces having the size of half a walnut.
Melt the chocolate bain-marie.
Dip the cheese pieces into the melted chocolate using a fork.
Let them dry on a sheet of waxed paper, then serve.

  • 100 g AMBROSI Parmigiano Reggiano cheese (*)
  • 100 g bitter chocolate

(*) for bonbons, it is recommended to use AMBROSI Parmigiano Reggiano cheese with 18-20 months maturation.

Main course

Scrambled eggs with Taleggio

Cut into cubes about an inch scrape the cheese and the Parmesan.
Heat a nonstick pan with a little olive oil, sprinkled with a good brush.
When it is hot, break eggs into it and mix lightly with a wooden spoon.
Add the cheese and half of Parmesan.
Stir occasionally to turn the eggs and mix with cheese.
Pepper and salt lightly.
Cook until desired consistency.
Cut a slice of bread, split in half, sprinkle with a little olive oil, a sprinkling of pepper and place it in the middle of the plate.
Place a portion of eggs covering the bread.
Add a handful of Parmesan cheese and pepper and serve immediately.
Repeat for each portion.

Ingredients for 4 people:
  • 80g cheese Taleggio AMBROSI 
  • 40 g of Parma Reggiano cheese AMBROSI
  • Extra-virgin olive oil
  • 4 eggs
  • pepper
  • salt
  • 2 slices homemade bread
Salad course

Tomatoes stuffed with mushrooms and Mozzarella di Bufala Campana

Slice the mushrooms and cook in a pan with a clove of garlic, a bit of butter, a pinch of salt and tomato sauce, let cook for few minutes, then add a tablespoon of chopped parsley and let finish cooking.
When cooked, chop coarsely and combine with the crescent moon in a bowl with the bechamel sauce buffalo mozzarella diced, Parmesan cheese, salt and pepper.

Fill the tomatoes, which have previously cut off a small cap and emptied of seeds, with the compound. Cover them with their cover, align them in a pan, put a bit of butter on each tomato and bake in hot oven for about 20 minutes.

Ingredients for 4 people:
  • 8 round tomatoes
  • 200 gr. mushrooms
  • half a tablespoon of tomato sauce
  • 1 clove garlic
  • 1 tablespoon chopped parsley
  • 150 gr. Mozzarella di Bufala
  • a few tablespoons of white sauce
  • 2 tablespoons grated Parmesan cheese
  • butter
  • salt
  • pepper to taste
Main course

Meatloaf with cheese and bacon

Mix with hands chopped meat, ricotta, egg, Parmesan cheese, the sandwich loaf (soaked in milk and wrung out) with rosemary and salt.
Align on a platter of bacon slices, slightly overlapping each other. Arrange in the center of the dough with your hands moist meat and shape into a loaf. Wrap the loaf with slices of bacon, taking care not to leave spaces. Turn the slices visible with the closing down and shrink some more 'meatloaf with your hands.
Put on a baking sheet lined with parchment paper and lightly oiled, and bake at 170-180 degrees for about 30 minutes, taking care to turn halfway through cooking. The bacon should be browned but not burned, and check the interior is cooked enough to drill the loaf with a toothpick: if the leaking liquid is transparent, then it is cooked.
Let cool, then cut into slices and serve with nappa sughino which issued.

Ingredients for 4 people:
  • 400 grams of minced beef or beef
  • 200 g Ricotta cheese Ambrosi
  • 100 grams of thinly sliced bacon
  • an egg
  • rosemary salt (*)
  • two tablespoons of Parmesan cheese
  • 2 slices of bread soaked in milk
Ambrosi s.p.a.2021-06-16
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