Nutrition
≈ 200 kcalper portion of about 50 g
- Protein35%
- Fat65%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A hard, granular cheese produced from cooked curd, characterized by its complex and nutty flavor profile.
- Cuisine
- Italian
- Origin
- Emilia-Romagna, Italy
Typical ingredients
- cow milk
- salt
- rennet
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Parmigiano Reggiano: where else to eat it Back to the menu of Ristorante Al Vagon