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The story behind Parmigiano Reggiano and the best Spaguetti alla Parmigiana you can taste at Javea

You already know why Casa della Pasta is our favourite Italian restaurant. We have explained previously why we have been fall in love with the high quality fresh products they use and their homemade delicious pasta and desserts.

This time we would like to talk about one of our most important dishes: Spaghetti alla Parmigiana.

 

But first, we need to explain something more about the special cheese that put this name to the spaghetti: the Parmigiano Reggiano. This Italian cheese is famous worldwide. Sometimes people generalize giving to it the sole name of “parmesano”. But it is necessary to keep in mind that there is a big difference between Grana Padano and Parmigiano Reggiano.

 

To elaborate Grana Padano it can be used milk from anywhere in Italy.

 

Parmigiano Reggiano is made exclusively with the milk of certain cows race from the Italian region named Reggio Emilia. It is only produced in Parma, Módena, Bologna and Mantova, but history puts its origin in Reggio Emilia, specifically in the monasteries and castles of the Diocese of Parma. Parmesan is a product with Protected Designation of Origin (PDO) according to European standard and with the recognition of REGISTRATION EC.

 

Only cheese produced under the specifications set out in the Production Regulation can bear the Parmigiano-Reggiano mark.

 

Additionally, if we know that they need 500-600 litres of milk to produce one wheel of Parmigiano Regiano, and that it weighs about 50 kilograms, you will have a better idea about why this cheese is so expensive.

 

You can find Parmigiano cured for different periods, from the youngest of 12 months to the oldest of 40 months.

 

The reason why at Casa della Pasta they choose the 36 months for the elaboration of their Spaghetti alla Parmigiana is that as it becomes more cured, it has less water and its favour increases.

 

For more than ten years, they have decided to add to their menu this typical dish from Parma region. They serve the spaghetti with vegetables stir fry that is mixed inside the Parmigiano Reggiano wheel, previously heated and melted. They also add some grated fresh truffle above if you like to.

 

Such a great show for its elaboration and amazing taste!

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Until our next meeting with the savoury Italian cuisine and the friendly team of La Casa della Pasta we invite you to check their website www.lacasadellapastajavea.com and visit them at Carretera del Cabo la Nao-Pla, 27 in Jávea or make your reservation at : + 34 96 646 13 47.

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