Grana Padano buy online

Grana Padano buy online for flavour pasta, salads or meat dish!

The production of Grana Padano takes place in the Region of Piemonte, in the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Torino, Verbania, Vercelli; in the region of Lombardia in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova, Milano, Monza, Pavia, Sondrio, Varese; in the region of Trentino alto Adige in the provinces of Trento and Bolzano; in the region of Veneto in the provinces of Padova, Rovigo, Treviso, Venezia, Verona, Vicenza; and then in the region of Emilia Romagna in the provinces of Bologna, Ferrara, Forlì Cesena, Piacenza, Ravenna and Rimini.

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging.

Discover Grana Padano

Grana Padano is a PDO cheese produced throughout the year with semi-skimmed raw cow’s milk. It is a cooked cheese, hard and slow aging; It is produced from raw cow’s milk from cows milked twice a day, whose basic diet consists of green fodder. Raw milk, stored in the barn and from there transported to the dairy, must not have undergone any physical, mechanical neither thermal treatment that could change the status of the natural raw milk.

The cheese Grana Padano was awarded the Protected Designation Origin status (PDO) by the European Union in 1996
Only to cheese that meets all the requirements established in the Product Specification and have completed at least eight months is affixed to focus the mark of Grana Padano PDO. However, this cheese may not be sold before the actual completion of the ninth month of age.

Grated Grana Padano PDO is made exclusively from whole cheese already certified. The grating must be done in a defined production territory.

The packaging must take place immediately, without any other process or addition of other substances.

On the crust of Grana Padano PDO, as well as on the packaging, it is possible to read how long it has been the ageing time.

The categories provided in the Regulations are three:

–       “Grana Padano DOP”, in English PDO

–       “Grana Padano oltre 16 mesi”, over 16 ageing months

–       “Grana Padano Riserva – oltre 20 mesi” over 20 ageing months

Grana Padano has a cylindrical form, with a diameter between 35 and 45 cm and a height between 18 and 25 cm. Each form weighs between 24 and 40 kg

grana padano buy onlineWith the aim of protecting all the steps needed to produce Grana Padano, as they are indicated in the Production Guidelines, to achieve the high quality of all forms, in 1954 the Grana Padano Protection Consortium, called in Italian Consorzio tutela grana Padano, was founded. The consortium brings together 130 producers, 153 seasoners, 132 authorised facilities for portioning Grana Padano PDO and 31 facilities for packaging grated Grana Padano PDO cheese.

 

The production of this hard cheese began in the Middle-aged. In 1135 the Cistercian monks founded the Chiaravalle Abbey, an abbey located not far from the south walls of Milan, in an area which was marshy.

The monks reclaimed that area in the Po river plain and started cultivating crops and rearing livestock. Very soon they got a surplus of milk, and they needed to find a way to preserve that milk for longer periods, not to waste one of the most nutritious food that was available at that time. It was in this situation that has been produced the cheese called by the monks with the Latin name “caseus vetus”, that means “old cheese”. This cheese was later called “grana” cheese, due to its granular structure.

The cheese produced in the Po river plain became increasingly very popular, a cheese with two souls: an important ingredient in the elaborate recipes of the aristocratic cuisine and the basis of the popular gastronomic tradition.

On the 1st of June 1951 in Stresa, a nice little town in front of the Lake Maggiore, took place a meeting of workers and technicians of the European cheese-making industry. During this meeting the experts distinguish two different types of the cheese called “Grana Lodigiano”: they have been identified as “Grana Padano” and “Parmigiano Reggiano”.

Recipes Grana Padano

Italian Mussels

Italian Mussels are a simple but genuine tasty dish, typical of Neapolitan tradition, in southern Italy. Fresh mussels, parsley and black pepper for a dish perfect for the most gourmet palates!           Ingredients: 2 kg of Mussels 1 garlic...

Avocado Salad

Avocado Salad is perfect for the summer season. The recipe presented includes the use of tomatoes, spinach, avocado, and onion; but you can make your salad more colorful and delicious by adding feta cheese, melon, or peppers or carrots cut into julienne!    ...

Shrimp Salad

Shrimp Salad is the perfect dish when it's hot outside and you want to eat light. A few simple ingredients for a quick dish, with a sweet and spicy dressing that give also color to the dish.           Ingredients: For the salad: 1 pound of...

Greek salad

Greek salad is a dish of Greek culinary tradition; It consists of: green salad, tomatoes, cucumbers, onions, olives, and feta, a typical local cheese. The Greek salad is perfect for accompanying a second dish, or as a unique dish.        ...

Caesar Salad

Caesar Salad is the most famous American salad, but few know that it was created by Italian chef Cesare Cardini, emigrated to the United States after the First World War. It is not the usual salad, but it is flavored with chicken and bacon to be also suitable for...

Nicoise Salad Italian Style

Nicoise Salad is a typical dish of the city of Nice, on the Côte d'Azur, in the south of France. Nicoise Salad is a very tasty and healthy recipe based on fresh seasonal vegetables such as tomatoes, peppers, beans, onions, and cucumber, with ingredients as boiled...

Pasta & Peas

Pasta & Peas is a fast and easy first course to make every day in any occasion. It can be considered a "save dinner" if you do not know what to cook, in a few minutes you will have a dish that will surprise everyone!           Ingredients:...

Orecchiette Pasta with turnip peaks and chili peppers

Orecchiette Pasta with turnip peaks and chili peppers is an amazing first dish during the winter period. Orecchiette is a form of fresh pasta made from hard wheat flour, handmade, representing the gastronomic symbol of the Puglia region. The perfect condiment for the...

Ragù Tortellini

Ragù Tortellini mixes best two dishes of Italian culinary tradition: the Emilian tortellini and Bolognese ragù. Tortellini, both in broth and ragù, are a dish known all over the world: a thin dough of pasta that contains a filling of meat and parmesan for a first dish...

Spaghetti with Shrimp

Spaghetti with Shrimp is a typical dish of Italian culinary tradition created with few ingredients and suitable for many occasions: a light and fast lunch, or a family dinner or friends. The perfect union between tomatoes, fresh shrimps and a pinch of chili pepper...

Pasta & Chickpeas

Pasta & Chickpeas is a typical dish of Campana, Apulian, Sicilian and Roman cuisine and has ancient origins. Chickpeas are always a great nutrition alternative to meat or fish. Chickpeas have always been a real salvation for the poor diet of the peasants who...

Beppino Ocelli

Beppino Occelli is located from the Langhe area to the high-altitude summer pastures on the slopes of the Maritime Alps. Beppino counts on his cows, goats and sheep on the pastures in summer and in the stalls in winter.

Pasta & Lentils

Pasta & Lentils is a typical dish cooked by grandmothers and handed down from generation to generation. It's perfect for the cold winter evenings. It may have a dense or more liquid texture and can be flavored for example with bacon, so it can be also liked by...

Pecorino and Pepper Manicotti Pasta

Pecorino and Pepper Manicotti Pasta is a typical dish, along with the carbonara pasta, of the tradition of the Lazio region. It is a simple recipe, created with only two ingredients: the creamy of Pecorino cheese and the decided taste of black pepper.    ...

Hot Chilli Spaghetti

Hot Chilli Spaghetti a perfect union of three basic ingredients of Italian culinary tradition: pasta, tomato, and spicy chili. It is loved by those who like the decided and strong flavors!           Ingredients: 320 g of Spaghetti pasta 400 g...

Spaghetti with Meatballs

Spaghetti with Meatballs are a tasty and easy to prepare a dish, loved by all adults and children. if tomato spaghetti is one of the most popular dishes in the world, with the addition of the meatballs this dish will be even more special!        ...

Spaghetti with Clams

Spaghetti with Clams is a simple recipe with few ingredients but that will surprise your guests with a tasty sea flavor. You can use fresh clams (as in the recipe) or frozen.           Ingredients: 320 g of Spaghetti Pasta 1 kg of Clams 1...

Zucchini flowers Risotto

Zucchini flowers Risotto is a light but very tasty dish that enhances the delicate taste of zucchini flowers, ideal during the spring and summer period. To give a touch of extra color add saffron to the risotto.           Ingredients: 900ml of...

Zucchini Risotto

Zucchini Risotto is a simple but tasty and genuine recipe. It's perfect for enjoying on a fresh spring day, and blended with creamy Pecorino cheese creates a perfect blend!           Ingredients: 320 g Carnaroli Rice 350 g of Zucchini 1 l of...

Seafood Risotto

Seafood Risotto is a fresh and genuine first course that enhances the quality of the fish chosen for the recipe. You can use either fresh or frozen fish, obviously, with fresh fish, the result will be even more amazing!         Ingredients: 320 gr...

Risotto with Truffle

Risotto with Truffle is a delicious dish that conquers the most demanding palates with its unmistakable and amazing scent. Truffle in the kitchen is considered a real wealth, especially white truffle. No elaborate preparations, few ingredients and a carefully selected...

Salmon Penne Pasta

Salmon Penne Pasta with cream is a recipe that you can prepare in a short time, is simply because they serve few ingredients, it is liked by everyone and always does her beautiful shape.           Ingredients: 300 g of Penne Pasta 100 g of...

Amatriciana Sauce – A Symbol of Italian Heritage

Italy has put the well-known pasta sauce, Amatriciana, up for nomination as a representative of Italian culture, as part of the UNESCO cultural heritage list. Due to the dish's popularity throughout Italy, the petition was passed by the UNESCO Italian commissioner,...

Pasta with Pesto

The basic recipe for pasta with pesto (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the...

Traditional Pizzoccheri

Traditional Pizzoccheri of the Pastificio Chiavenna, are produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains...

Tomato Sauce Pasta

Tomato sauce pasta is the symbol dish of Italian cuisine. It is a very easy recipe but it ‘s important to cook correctly to have a great result. For this recipe, you can use the format of pasta that you prefer long and short: penne, fusilli, spaghetti, tagliatelle....

Penne with Amatriciana Sauce

Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of...

Tagliatelle with Mushroom Sauce

Tagliatelle with Mushroom Sauce is a classic autumn dish, flavourful and easy to prepare. Some variations of the recipe calls for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making...

Spaghetti with Bolognese Sauce

Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy spaghetti with bolognese sauce is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special kinds of pasta like...

Spaghetti with Extra Virgin Olive Oil

Spaghetti with Extra Virgin Olive Oil is the most simple dish. There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which...

Pasta & Beans

Pasta & Beans is more of a soup, prepared with different variations throughout Italy, where it spread immediately after the import of the first beans from the Americas, where they were one of the three pillars of native diets, together with maize and squash. At...

Carbonara Spaghetti

Carbonara Spaghetti is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also...

Tiramisù with Panettone

Tiramisù with Panettone is a popular coffee-flavored Italian dessert. Tiramisù (meaning “pick me up”) and it is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted...

Minestrone

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include; beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone since it is usually made out of whatever...

Bruschetta

Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. Bruschetta is a fresh, simple and delicious...

Polenta

Polenta is a Central European dish, popular in northern Italy, this is the perfect dish to pair with almost anything. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it’s baked, grilled, fried, or...

Pizza Margherita

Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife...

Focaccia

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped...

Milanese Risotto

Milanese Risotto (or Saffron Risotto) is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking...