The pasta is still tender, the Parmesan is young and is defined as
Parmigiano Reggiano aged 24 months has reached the optimum degree of ripeness to be enjoyed in any preparation.
The “aged” Parmigiano Reggiano is drier, even more crumbly and grainy with an intense and decisive aroma.
It is a cheese that amazes for its flavor and texture and unmistakable flavor.
With 5 years of aging this Parmesan has acquired a very marked and grainy friability, which gives an even more intense and savory taste.
The “aged” Parmigiano Reggiano is drier, even more crumbly and grainy with an intense and decisive aroma.
