Chat with us, powered by LiveChat

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

Extra Virgin Olive Oil reduces cancer

From a study by the Campus Bio-Medico University of Rome and the University of Teramo, in collaboration with the University of Camerino and the Karolinska Institutet in Stockholm, it emerged that extra virgin olive oil, one of the most famous and typical condiments of...

Fiorentina steak: part of the UNESCO heritage

The city of Florence is a very important city, both linguistically, historically and enogastronomically. The Fiorentina (type of meat), which took the name of the city itself, could soon be included in the very restricted elite of the Unesco heritage. Despite the long...

Bolognese Ragù Day: October 21st

October 21st will be the Bolognese Ragù Day, created to promote the ancient and authentic Italian recipe in the world Next October 21st at Villa Ranuzzi Cospi in Bagnarola di Budrio, in the province of Bologna will be held the first World Day of Bolognese Ragù, with...

Pesto Gnocchi

      Pesto Gnocchi   Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil   Preparation: To prepare Pesto Gnocchi first, prepare...

The numbers of pasta and bread in Italy

"Wheat is the basis of the diet of Western civilization and is a pillar of the Italian one because we consume 24 kg per capita per year of pasta and about 60 kg per capita of bread, cakes, and pizzas from artisan ovens. In total, Italians consume more than 100 kg of...

Truffle and Claims Pasta

Ingredients: 200 gr of Spaghetti Pasta 500 gr of clams 1 small fresh black truffle parsley 1 lemon 1 clove of garlic White wine 1 fresh chili oil truffle oil salt   Preparation: First, put the clams in plenty of lightly salted cold water to expel the impurities and...

Mozzarella Panzerotti

  Mozzarella Panzerotti are typical of Southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are considered a street food, very tasty with simple and genuine ingredients. You can fill the panzerotti with the...

Rice Salad

  Rice Salad is a unique dish typical of the summer season: perfect to prepare in the morning to find it ready to return from the beach. It is a fresh, light and personalized recipe with different ingredients according to one's taste, as long as they are colorful,...

Rice: excellence and Italian treasure

  Rice, characterized by a thousand-year history and from distant origins, with the years has managed to make its way into the Italian culinary tradition becoming a cornerstone of our diet, bringing Italian production worldwide   THE CULTIVATION OF RICE: TIMING AND...

Sicilian Swordfish

Sicilian Swordfish is a typical dish of the culinary tradition of the city of Messina, in southern Italy. It is a simple, genuine recipe, prepared with typical Sicilian ingredients: swordfish, cherry tomatoes, olives and capers.   Ingredients: 300 gr of Sliced...

Pasta alla Norma

  Pasta Alla Norma is a first course that contains the aromas and flavors of Sicily, an island in southern Italy. Pasta Alla Norma is one of the symbols of the Isolana cuisine, originally from the city of Catania and was created as a culinary tribute to the work of...

Grana Padano: the test to recognize the authentic one

  Just as there are fake clothes and accessories, in the food sector there may be many counterfeits, too. Unfortunately, it couldn’t be easy to understand if something we’re eating it’s “authentical” or not. A famous Italian way of saying is “Tell me where you are...

Acetaie Aperte 2018: a new taste experience

Discover the territory of Modena, deepen the stories and characters related to the tradition of Balsamic Vinegar of Modena IGP and the Traditional Balsamic Vinegar of Modena DOP and taste its authentic taste: this and much more is Acetaie Aperte 2018, the appointment...

Cheese Soufflè

  Cheese Soufflè is a very elegant dish of the French culinary tradition that can be both sweet and savory. The cheese soufflé is not as complex as it may seem, in fact, it is made with simple ingredients such as butter, flour, milk and egg yolks, all combined with...

Pesto Lasagne

  Pesto Lasagne is a recipe that combines two typical dishes of Italian culinary tradition: fresh egg pasta and Ligurian pesto. The bechamel sauce is a must in this recipe, which with its velvety touch makes everything more creamy and harmonious. The lasagna with...

Mozzarella in Carrozza

Mozzarella in Carrozza             Ingredients: 600 gr of White bread in a box 12 slices of buffalo mozzarella Salt 5 Large eggs 100 gr of Flour 00 300 gr of Breadcrumbs   Preparation: To prepare the mozzarella in a carriage, cut the buffalo mozzarella into 1 cm thick...

Caprese Pasta

Caprese Pasta, is a fresh and simple dish, which cheers the tables with taste and is appreciated by the whole family. Perfect for the summer during the hottest days, it reflects the Mediterranean flavors and colors of the flag of our peninsula.            ...

Olive leaves: properties and benefits

  Olive leaves are even healthier and nutritious than oil, in fact, they have multiple benefits on the body: they are antioxidants against free radicals of cell aging, they stimulate the metabolism of carbohydrates and lipids and help blood circulation and regulate...

Vitello Tonnato

Vitello Tonnato is a typical dish of Piedmontese cuisine, handed down from generation to generation. It is actually very easy and fast, but above all, thanks to the tuna and egg sauce and really tasty.

Spaghetti alla Puttanesca

Spaghetti Alla Puttanesca are a typical dish of the regions of Campania and Lazio, in southern Italy. Just a few minutes to prepare them and to get a really tasty result, with a touch of spicy given by the fresh chili.

Gnocchi Alla Sorrentina

Gnocchi Alla Sorrentina they are one of the best-known Campania dishes in Italy and in the rest of the world. They are simple and quick to prepare but they are able to amaze your guests at dinner, which will be able to taste the true essence of southern Italy and the...

Pumpkin Gnocchi

Pumpkin Gnocchi It is a typical dish of the autumn period, both in taste and in colors where pumpkin orange stands out, known for its versatility in the kitchen, thanks to which it can be used to prepare sweet or savory dishes. Traditional Pumpkin Gnocchi are a first...

Pink Rice

Pink Rice it's a quick and easy recipe to enjoy rice in an innovative and fun way. Brown rice, carrots, orange, scamorza, tuna and a few drops of Balsamic Vinegar: a few simple ingredients for an excellent result!       Ingredients:  350 gr brown rice 1 carrot 1...

Discover Romagna

Romagna is a region of northern Italy that, together with Emilia, forms the Emilia-Romagna region. It is known as an Italian land rich in history, beauty, and typical culinary tradition.

The recipes of Piadina Romagnola

White flour, lard or olive oil, salt, and water to create a tasty and very simple appetizer. You could fill it with whatever you want: ham, vegetables, cheese or Nutella cream! Try and discover the recipe of Piadina Romagnola

Truffle Risotto

              Truffle Risotto Ingredients: 320 gr of Carnaroli rice 10 gr of White truffle 750 gr of Meat Broth 50 gr of Parmigiano Reggiano cheese 50 gr of Butter Extra-virgin olive oil Black pepper and Salt   Truffle Risotto Preparation: First of all, pour the olive...

Discover Naples

Naples is the capital of the Campania region, in the south of Italy. It is rich in important historical events but is considered one of the most influential cities of the West for cultural, political, economic, religious and social reasons.

Hot Sauce Kit Viagrò + Ortoboom hot sauces

Hot Sauce Kit Viagrò + Ortoboom hot sauces is an artisan product made in Italy dedicated to its “majesty” the chili pepper, which in Calabria, in southern Italy, believe that it has aphrodisiac properties. The recipe for these sauces is created to spice-up everyday pasta, pizza, soups, bruschetta, sauces and grilled meats.

Nduja: the king of Calabria region

Nduja is one of the most famous products of the culinary tradition of Calabria, southern Italy. It is a smoky salami characterized by a soft and creamy consistency and a very spicy flavor due to the presence of Calabrian hot chili pepper that gives it a dark red color.

Discover Milan

Milan is the capital of the Lombardy region, in northern Italy. Its origins date back to the 6th century when a Celtic population decided to lay the foundations of their own kingdom. With the passing centuries, the city became more important, both for its artistic beauty and for trade with other cities, in fact, it is in a strategic position in the center of northern Italy. Later, it became the capital of the Roman Empire of the West.

Do you know how many types of Pasta exist?

  Pasta is the queen of Italian culinary tradition. It is loved by adults and children and is seasoned with sauces of all kinds: vegetables, meat, or fish. There are countless formats in Italy; some typologies are known all over the world while others are popular in...

Tiramisù with Panettone

Tiramisù with Panettone is a popular Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.