{"id":2005,"date":"2022-09-19T12:51:57","date_gmt":"2022-09-19T12:51:57","guid":{"rendered":"https:\/\/manjaretti.org\/?p=2005"},"modified":"2022-09-28T15:12:24","modified_gmt":"2022-09-28T15:12:24","slug":"parmigiano-reggiano-un-amor-tot-italia","status":"publish","type":"post","link":"https:\/\/manjaretti.org\/ca\/2022\/09\/19\/parmigiano-reggiano-un-amor-tot-italia\/","title":{"rendered":"Parmigiano Reggiano: un amor tot itali\u00e0"},"content":{"rendered":"\t\t
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Parmigiano Reggiano: un amor tot itali\u00e0 <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Parmigiano\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A <\/span>It\u00e0lia, la pres\u00e8ncia del parmigiano<\/i> a la cuina de cada llar, es pot comparar amb aquella de la sal: es pot utilitzar, m\u00e9s o menys, per\u00f2 sempre ha de ser present<\/b>. Si no est\u00e0, \u00e9s perqu\u00e8 una persona que vol controlar la seva panxa, sap que, si ho tingu\u00e9s a la nevera, li duraria dos telediaris i ho acabaria a mossegades com si fos un pol a l’estiu.<\/p>

Per la seva popularitat, el parmigiano<\/i> \u00e9s el formatge amb m\u00e9s imitacions al m\u00f3n i el Consorci dels seus productors<\/span><\/span><\/a><\/span> r<\/span>eivindica i tracta de protegir els intents d’usurpaci\u00f3 de marca des de la seva pr\u00f2pia creaci\u00f3. Al Salone del gusto Terra Mare 2022<\/a>,<\/span> la fira sota el segell de l’associaci\u00f3 Slow Food<\/span><\/a> que reuneix l’excel\u00b7l\u00e8ncia dels productes de tots els territoris, hem pogut fer diverses degustacions, directament de la m\u00e0 de l’Associaci\u00f3 de Tastadors de Parmigiano Reggiano<\/span><\/a> (en itali\u00e0 APR<\/em>).<\/p>

Tot i aix\u00ed, cal recon\u00e8ixer que ha estat directament per mitj\u00e0 de la gran comunitat d’emigrants italians que s’han creat productes semblants a l’estranger. \u00c9s el cas del parmesan<\/i> que es produeix a Wisconsin, segurament no t\u00e9 res a veure amb el parmigiano reggiano<\/i> que es comercialitza avui dia segons el protocol que estableix el seu segell DOP (Denominaci\u00f3 d’Origen Protegida)<\/b>. Per\u00f2 s\u00ed que s’assembla a aquella versi\u00f3 que a It\u00e0lia es menjava als anys \u201920 del segle passat i que avui dia als Estats Units es continua produint en les formatgeries que van fundar els mateixos emigrants italians entre els anys \u201920 i \u201930.<\/p>

De fet, encara que els or\u00edgens del formatge parmigiano<\/i> es remunten a l’Edat mitjana, el producte ha anat canviant molt segons diversos factors: el tipus d’alimentaci\u00f3 dels animals, les t\u00e8cniques de producci\u00f3 i els gustos de les persones entre altres.<\/p>

Parmes\u00e0: Qu\u00e8 es?<\/b><\/span><\/h2>

El parmigiano reggiano<\/i> \u00e9s un formatge madur de consist\u00e8ncia dura i granulosa amb segell DOP que es produeix amb llet de vaca als territoris de les prov\u00edncies de Reggio Emilia, Modena, Parma, algunes zones de Bolonya i Mantova<\/b>. T\u00e9 una curaci\u00f3 que pot variar dels 12 fins als 36 mesos, encara que als comer\u00e7os els trobem fins de 100. Des del punt de vista nutricional, \u00e9s un excel\u00b7lent producte, font de prote\u00efnes i altres nutrients i que no t\u00e9 lactosa. En el cas d’una persona adulta que segueixi una dieta equilibrada, una porci\u00f3 de 25 gr de parmigiano<\/i> cobreix el 36% de les seves necessitats de calci i el 24% de les de f\u00f2sfor.<\/p>

Les primeres papillas del beb\u00e8 d’una familia italianini<\/em> han de portar parmigiano, que es considera la flor i nata de les millors prote\u00efnes de la llet, indispensables per a un creixement sa i fort.<\/p>

Parmigiano Reggiano i Grana Padano: <\/b><\/span><\/h2>

Quines s\u00f3n les difer\u00e8ncies?<\/b><\/span><\/h2>

El parmigiano reggiano<\/i> es confon sovint amb el grana padano<\/i>; sens dubte, es tracta de cosins germans, tots dos s\u00f3n de textura granulosa, per\u00f2 tenen les seves difer\u00e8ncies: la zona geogr\u00e0fica de producci\u00f3, l’alimentaci\u00f3 i el tipus de vaques que s’utilitzen, l\u2019envelliment\u00a0 i el tipus de quall.<\/p>

Per les petites difer\u00e8ncies que hi han<\/b>, podem dir que el grana padano<\/i> t\u00e9 un sabor m\u00e9s delicat, de llet, que potencia la seva sapidesa segons els seus mesos d\u2019envelliment; mentres que el parmigiano<\/i> t\u00e9 un sabor m\u00e9s intens que, com m\u00e9s curat, m\u00e9s pot\u00e8ncia l\u2019umami, el cinqu\u00e8 sabor, aquell glutamat natural que genera tant de sabor al nostre paladar.<\/p>

Receptes amb formatge Parmes\u00e0<\/b><\/span><\/h2>

Com d\u00e8iem, a qualsevol llar italianini<\/i> el parmes\u00e0 no pot faltar<\/b>: no nom\u00e9s es ratlla per la pasta sin\u00f3 que tamb\u00e9 s’agrega aquesta pols m\u00e0gica a la massa de mandonguilles, es posa per a gratinar i s’acompanya en amanides i carpacci<\/em> en lasques. A les noces en gran, al banquet d\u2019antipasti<\/i>, no pot faltar una forma de parmigiano<\/i> tallada per la meitat que, com si fos un recipient, ofereix a les persones convidades barra lliure de lasques d’aquesta del\u00edcia. S’aprofita fins a la seva escor\u00e7a<\/b>: deliciosa per donar-li m\u00e9s sabor a una sopa o un brou o per menjar cruixent saltada a una paella.<\/p>

On puc comprar formatge Parmes\u00e0?<\/b><\/span><\/h2>

Podem trobar el parmigiano<\/i> a tot arreu: als supermercats, als mercats, a les botigues de barri, etc; aix\u00ed ho criden, per\u00f2 la qualitat, la majoria de vegades, no es conforma amb aquella que pret\u00e9n defensar el Consorci dels productors del parmigiano reggiano<\/i>.<\/p>

Per aquest motiu, durant la pand\u00e8mia, vam organitzar un<\/b> grup de compra<\/a><\/span><\/strong>: <\/span><\/span>busquem el millor producte i el millor preu de transport entre tots els productors del Consorci del parmigiano reggiano<\/i>, als quals comprem directament sense intermediaci\u00f3. Comprem falques de parmigiano<\/i> de 500 gr aproximats de 12, 24 i 36 mesos<\/b>; segons el productor, podem tamb\u00e9 triar entre altres productes de la zona com el vinagre bals\u00e0mic i la mel. Comprem sense periodicitat fixa, segons les necessitats de les persones que s’han unit al grup.<\/p>

Si vols saber m\u00e9s i unir-te al grup, envia’ns un mail a <\/span>colmado@manjaretti.org<\/a><\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Parmigiano Reggiano: un amor tot itali\u00e0 A It\u00e0lia, la pres\u00e8ncia del parmigiano a la cuina de cada llar, es pot comparar amb aquella de la sal: es pot utilitzar, m\u00e9s […]<\/p>\n","protected":false},"author":2,"featured_media":1969,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"\nParmesano: un amor tot itali\u00e0 - Manjaretti<\/title>\n<meta name=\"description\" content=\"Parmigiano Reggiano: qu\u00e8 \u00e9s i com s'usa a la cuina italiana? 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