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.
Grana Padano Matured 20 With Honeys€20,00
Italian Grana (1kg) – Bella Lodi€14,30
Italian Grana Padano – Saviola€12,30
Italian Grana Padano – Soresina€6,50
Italian Grana Padano – Zanetti€5,90
Italian Grana Padano 20 months (300g) – Ambrosi Riserva€14,30
Italian Grana Padano 20 months (800 gr)€21,00
Italian Grana Padano PDO€18,00
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
With 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
Panettone is one of the best-known sweet of the culinary tradition of Italian cuisine, that never misses on the tables during the Christmas period.
Maina Panettone contains candied orange, citron, lemon zest, and raisins. In Italy it is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, and it is served with mascarpone cream, made from mascarpone cheese, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as Amaretto.
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Pumpkin and Parmesan Soup is a first course perfect to warm up the cold autumn period. This soup is a light, fast and at the same time really tasty dish. Ingredients: 150 g Parmigiano Reggiano with crust 25 g of butter 1 large, finely chopped onion 1...
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...
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Everyone in the world has a different way to eat Italian Spaghetti: who cut them, who uses the spoon to roll them or who breaks them in half before cooking them, but for the Italian galateo exists only one way to eat them.
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Fieschi 1867 mustard sauces are made using the traditional craft methods, they contain 80% of fruits and they do not contain coloring. The MiniSfizi Gift Box contains 1 fig sauce (48 gr), 1 applesauce (48 gr) and 1 pear sauce (48 gr), all these sauce are perfect to create many combinations that will transform a simple cheese, meat or cold cuts plate into a delicious meal.
Sweet and Sour Onions by Azienda Agricola Cesare Bertoia are a really tasty idea to be brought to the table all year long, as a hot garnish of meat dishes in winter and served as an aperitif during summer.
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Since 1846 Rummo has always been one of the best-known pasta factory in Italy and abroad, and in 2016 has decided to deal with the market by launching the new gluten-free line to help its consumers achieve the health and happiness binomial.
Pesto is a typical sauce of the Liguria region. This world-famous sauce for its green color and for its taste and it is included among the Traditional Ligurian Food Products (PATs). It is made with fresh basil, salt, pine nuts, garlic, Parmesan cheese, Sardinian Fiore cheese and extra virgin olive oil.
Fusilli are a type of short pasta popularly known and appreciated in Italy because they are suitable for any sauce, from the simplest to the most elaborate and rich. They are curled on themselves and their origins are very ancient and come from the southern Italy.
Gluten Free Fusilli Rummo are made with wholemeal rice, white corn, and yellow corn and they are perfect to enhance every sauce.
Turin is the capital of the Piedmont region and is considered one of Italy’s most important university, artistic, tourist, scientific and cultural centers.
Toma Biellese cheese is a certified PDO product from Piedmont. It is produced with whole or partially decapitated whole vaccine milk. It is used in many typical Piedmontese recipes.
Biella is a small town in Piedmont famous in the textile sector and with a large culinary tradition in which cheese reigns over all other products.
The Cinque Terre landscape is a stretch of coastline of the Ligurian east coast where there are five little villages: Monterosso, Vernazza, Corniglia, Manarola, Riomaggiore.
Beppino Occelli company comes from the beautiful Langhe area to the high-altitude summer pastures on the slopes of the Maritime Alps, where he creates lots of different and very tasty cheeses products.
An accurate selection of high-quality gluten-free products: from coffee to chocolates, candy, and biscuits: to satisfy everyone’s tastes.
Cacciatore Salami according to the Italian tradition was once the hunter’s meal during the hunting trips. It is a P.D.O product and it is protected and valued by the Italian Consortium Cacciatore.
The International White Truffle Fair takes place since 1928 in the city of Alba, on the hills rich in vineyards in the Langhe area in Piedmont.
Brunch is a perfect idea for Sunday morning with the family. At the Doney Restaurant & Cafè in Rome, Brunch is a splendid and rich buffet accompanied by lyrical performances.
Carlo Cracco is one of the most known Italian chefs for his skill in the kitchen and to be one of the four judges of Masterchef Italia and the feared judge of Hell’s Kitchen Italia.
Italian Truffle over the years has become increasingly expensive. Especially this year, due to the over-hot summer and the scarce and little abundant summer rains.
Chestnut is a typical Italian autumn fruit, perfect for making sweets, creams and first courses.
Spaghetti with Clams is one of the best known Campania pasta dishes, a simple recipe where the delicacy of clams meets the Italian pasta tradition for an awesome result.
Carasau bread is a typical Sardinian bread, it looks like a very thin and crunchy round leaf and is considered one of the oldest bread types in the world. It could be eaten naturally, or wet with water to be eaten more easily with cured meat and cheeses.
Sardinia island is famous for its beaches and the beautiful color of the sea, but it also has a rich and ancient culinary tradition, handed down from generation to generation.
Pearls of Balsamic Vinegar are small spheres of soft consistency of balsamic vinegar of Modena, perfect to decorate any recipes, with their color and their elegance.
Crispy breadsticks with only extra virgin olive oil, perfect for snacks or aperitifs.
Zucchini flowers Risotto is a light but very tasty first course, which is ideal during the spring and summer period.
Giant Vercelli is an ancient type of rice that is considered as a historical variety. With its great quality grain, it is perfect for the preparation of risotto according to Italian tradition.
Milano Golosa is a food & wine event that will take place in Milan from 14 to 16 October 2017, during the event many show-cooking and masterclasses will be held to valorize the Italian culinary tradition of each region.
Vegan and Bio Food Hamper Bertoia contains 7 products (creams, sauces, vegetables in oil and sweet&sour vegetables) to make more tasty and colorful your appetizers!
Fieschi 1867 for over 150 years has been producing high-quality jams and mustards, creating combinations for all tastes of consumers.
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Pecorino is a hard cheese produced in Italy, made from sheep’s milk. There are different varieties, produced in many Italian regions and seven of them have the Protected Designation of Origin status (PDO, in Italian – DOP).