If you’ve never tried real parmesan or Parmigiano Reggiano, as Italians would prefer you to call it, you are probably missing out. Real parmesan cheese is delicious. It’s also very versatile too – you can use it in your cooking, sprinkle it over pasta or simply eat it on its own like any other cheese.
Maybe you have been to Italy, either on holiday or on business, and have sampled some real parmesan. You liked it and made a mental note to keep an eye out for some when you were back home. Then you got home and found some but it didn’t quite measure up to the parmesan you had in Italy. If this is the case, then Oligiano, a London, United Kingdom, based importer of fine quality parmesan, may interest you.
Oligiano gets its parmesan from prize winning producer Azienda Agricola Bonati which is situated in the heart of Italy’s Parmigiano Reggiano parmesan cheese making area: Reggio Emilia.
Azienda Agricola Bonati supplies Oligiano with 28-month aged Parmigiano-Reggiano DOP. The DOP indicates that the cheese has been produced in the Italian region known for its production – in other words, it’s the real deal.
Once you start eating real parmesan, you’ll probably find you cannot stop, well, this tends to happen to me.
Oligiano Olive Oil
Stop reading, start speaking
Stop translating in your head and start speaking Italian for real with the only audio course that prompt you to speak.
Oligiano also do fine Tuscan oil. While this is a little over the top for cooking, it is wonderful for dousing on slices of mozzarella cheese or for seasoning salads. Italians like to put a little oil on crusty bread, sprinkle some salt on top and tuck in. Try it, you might like it. Top quality Italian extra virgin olive oil really is good enough to eat.
The olive oil sold by Oligiano comes from the Frantoio di Sommaia estate on the outskirts of Florence.
By purchasing cheese and oil from Oligiano, you’ll be helping a couple of Italian food producers to keep going.
Any company which helps Italy to continue producing its fine foods is worthy of praise in my book. It would be a great shame to see Italy lose its gastronomic heritage and, alas, there’s a risk that might happen.
The website: Oligiano
Don’t forget the Oligano blog either – some interesting recipes are to be found there.
