When you say “pasta” anywhere in the world, you think of “Italy”. With 3.5 million tonnes, Italy is the top pasta-producing country and, with about 23 kg eaten per capita every year, it is also the biggest pasta eater in the world. The world recognises this leading position and prefers to go for made in Italy pasta: in 2022, almost 2.4 million tonnes of Italian pasta were exported, 5.2% more than in 2021, accounting for 61% of national production (Source: Unione Italiana Food data). To celebrate what is essentially a symbol of Italian culinary tradition and one of the most popular dishes in every corner of the world, in 1998 Unione Italiana Food and the International Pasta Organisation established World Pasta Day, which falls on 25 October every year. It is an unmissable event for all pasta lovers.

Pasta without Parmigiano Reggiano is only “half” a meal

Here at DalterFood Group, we are also celebrating this event with our Parmigiano Reggiano, another made in Italy symbol around the world, which creates the perfect combination with pasta. In fact, in Italy, you cannot have pasta without Parmigiano Reggiano: enriching a plate of spaghetti, penne or maccheroni with a sprinkling of grated Parmigiano is part of the authentic Italian culinary experience, just like finishing the meal with the typical “scarpetta” (or soaking up the remaining sauce with some bread). 

Whether it is a first course at a restaurant, used in your kitchen at home or ready to be eaten, Parmigiano Reggiano is the must-have ingredient for countless typical regional recipes and the perfect finish to many types of condiments for first courses, from pesto to ragù, from walnut to porcini mushroom sauce. Its flavour enhances and makes even the simplest dishes unique, such as spaghetti with tomato sauce – a symbol of Italy abroad – or pasta with butter and Parmigiano, a special “comfort food” in Italian culinary tradition, often the favourite among Italians because it reminds them of home cooking.

Parmigiano Reggiano is also perfect for finishing the fillings of stuffed pasta, such as ravioli and tortelli, adding a special touch in terms of flavour, or for guaranteeing a gratin topping effect for recipes such as a pasta bake, lasagna or timballo.

An outstanding offer from DalterFood Group

Made at our two cheese factories in the Reggio Emilia Apennines – Colline di Selvapiana e Canossa and Colline del Cigarello e Canossa – our Parmigiano Reggiano is the result of an integrated, controlled, sustainable and animal welfare-certified supply chain. Intended for the food industry market, retail and catering chains, we offer it in various ages, starting from 12 months up to 40 months and more. Alongside the conventional version, we also produce Mountain Parmigiano Reggiano and organic Parmigiano Reggiano respecting and valuing regional biodiversity.

Packaged in various packs for the relevant target audiences, from Doypack sachets in a resealable zip pack for retail to large bags and trays for catering and the food industry, our Parmigiano Reggiano also meets the needs for convenience, keeping the product fresh and saving time, making it easier to handle the preparation of any dish. There is also the wide range of cuts, such as flakes, cubes and strings and many other solutions, including tailor-made options, to meet any request. DalterFood Group has confirmed its place as an ambassador for Italian excellence around the world.

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