Our famous Ruota di Parmigiano!

Is there anything in Italian gastronomy more quintessential than Parmesan cheese? Perhaps, but few things evoke as much pride among Italians. Let’s explore what Parmesan cheese is, how it is crafted, where it is produced, and the specific traits it must possess to qualify for this designation of origin.

Parmesan Wheel

Parmesan cheese, or Parmigiano Reggiano, is a hard, aged cheese from Italy known for its nutty, savory flavor and granular texture. It is made from cow's milk and produced in specific regions: Parma, Reggio Emilia, Modena, Bologna, and Mantua.

Emilia Parma

Preparation process:

• Fresh cow's milk is mixed with natural whey starter and rennet to form curds.

• The curds are heated and stirred, then pressed into molds to shape the cheese.

• The wheels are soaked in a saltwater brine to enhance flavor and preservation.

• They are aged for at least 12 months, often longer, during which the distinctive flavor and texture develop.

  
  

  Only cheese meeting strict quality standards can be labeled Parmigiano Reggiano.

  
  

Parmesan Farm in Parma

Gain knowledge from the specialists:

Parmesan cheese undoubtedly enriches Italian cuisine and every dish it’s used in.

At Divieto, we finish our Alfredo pasta as a table-side experience. Our expert cooks share insights about the cheese, its virtues, and how preparing it in front of you not only makes the experience unique but also adds freshness and much, much more flavor to the pasta.

This is one of our signature dishes. We prepare around 700 plates per wheel, and across our four locations, we use about eight wheels a week, making this dish a favorite among our guests. Proud of the quality of our product, we present to you the dish that earned us our nickname:

"The House of the Ruota di Parmigiano".

Enjoy!