Parmigiano Reggiano P.D.O.

The history of this PDO dates back to the 12th century, a period when Emilian monks began producing it in its ancient versions, it would seem especially in the Benedictine monasteries of San Giovanni in Parma and San Prospero in Reggio. Several writers and artists have expressed their appreciation of this product, including Giovanni Boccaccio, who in the novella Calandrino e l’elitropia mentions “a mountain all made of grated Parmesan cheese, over which stood people who did nothing else but make macaroni and raviuoli and cook them in capon broth, and then they threw them down, and whoever took the most had the most.”