Examples of using Parmigiano-reggiano cheese in English and their translations into Italian
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sorghum, mixed with the whey that is the by-product of Parmigiano-Reggiano cheese.
How it is stored Parmigiano-Reggiano cheese, purchased in portions taken directly as cuts from the whole form(preferably done with the appropriate almond-shaped knives,
technological quality of milk intended for the transformation into the Parmigiano-Reggiano cheese. His researches mainly deal with milk quality variations depending on main genetic factors(breed,
Parmigiano-Reggiano cheese, purchased in portions taken directly as cuts from the whole form(preferably done with the appropriate almond-shaped knives,
The quality of Parmigiano-Reggiano cheese is the excellent
It is, in fact, thanks to the Consortium that the guarantees of genuine Parmigiano-Reggiano cheese can be considered absolute with precise norms(for example 16 litres of high grade milk are required to produce I kg of cheese)
safeguards both the production and commerce of Parmigiano-Reggiano cheese, as well as use of the name;
Bertinelli” is a dairy which every day handcraft 20 Parmigiano-Reggiano cheeses.
To Bardi, visit to a Parmigiano-Reggiano Cheese dairy, Castle of Landi and typical lunch.
The second subparagraph of Article 17(3) of Regulation(EEC) No 1107/68 of the Commission of 27 July 1968 on detailed rules of application for intervention on the market in Grana padano and Parmigiano-Reggiano cheeses(4), as last amended by Regulation(EEC)
Whereas Regulation(EC) No 1880/94 repealed the intervention arrangements for Grana padano and Parmigiano-Reggiano cheeses; whereas, as a result, Commission Regulation(EEC) No 1107/68 of 27 July 1968 on detailed rules of application for intervention on the market in Grana padano and Parmigiano-Reggiano cheeses(3), as last amended by Regulation(EC) No 1003/94(4).
Just think of the Parmigiano-Reggiano cheese and the famous Prosciutto di Parma DOP.
After drying, the salami ball envelops with a thin layer of grated Parmigiano-Reggiano cheese.
Make a Besciamella souce adding the Parmigiano-Reggiano cheese at the end, with the salt and the eggs yolks.
which is with the ability of the dairy-man one of the necessary elements to make a high quality Parmigiano-Reggiano cheese, which is the main production of Latteria sociale Gonfo.
The Parmigiano-Reggiano cheese factories welcome visitors with tours showing master cheesemakers hard at work, following traditional procedures to turn milk into cheese.
cover with the tomato sauce, with the Parmigiano-Reggiano cheese and the remaining butter into small pieces distributed.
delicate task of placing branding marks and quality tags on the Parmigiano-Reggiano cheeses which ensure conformity to quality standards required in the DPR 1269 of 30th October 1955
Parmigiano-reggiano cheese 6 months Intervention price.