Tasting the best Parmigiano Reggiano with a good wine
April 2, 2012 Leave a comment
Parmigiano reggiano, for its quality, can be tasted in different ways and pairing with food, pasta, dishes, side dishes, etc. … To taste the best Parmigiano Reggiano many prefer it “alone”, perhaps with a drink. Think about the wine, and then the red structured like a good aged Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico Riserva or Wine Nobile di Montepulciano, Torgiano Rosso Riserva, Aglianico del Vulture.
According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio; he invents ‘a mountain, all of grated Parmigiano cheese’, on which ‘dwell folk that do nought else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.