La Dispensa di Amerigo’s Parmigiano-Reggiano Spread made with Milk From “Vacche Rosse” Cows is only obtained from pure Parmigiano-Reggiano cheese from this breed of cows. The “Vacca Rossa”, or red cow, is a breed native to this area, which has made a comeback thanks to the Slow Food organisation. Originally, Parmesan cheese was prepared with milk from this breed. But, because they are less productive than other breeds, “Vacche Rosse” were slowly replaced by more profitable cow breeds. Nowadays, they are found only in the Reggio Emilia area and the milk is taken to the “Vacche Rosse” Consortium to produce the Parmigiano-Reggiano cheese with “Vacche Rosse” milk. This sought-after and traditional raw material is the origin of our product, allowing us to bring excellence to your table.
La Dispensa di Amerigo Parmigiano-Reggiano Spread made with Milk From “Vacche Rosse” Cows is perfect for preparing quick appetizers. Toast some bread or heat a tigella and spread the product at room temperature over the hot bread.
To cook a simple, tasty and quick dish, you can cook some La Dispensa di Amerigo pasta in boiling water, while warming the spread in a non-stick pan with the addition of a little cooking water. Once cooked, combine the pasta and spread and mix well. Serve piping hot. Finally, you can prepare six to eight poached eggs, adding a spoonful of vinegar to the cooking water. Once they are ready – make sure you keep the yolks soft – serve them covered with the spread (add a little milk until it reaches the desired thickness).
water, Parmigiano Reggiano DOP 41.9% (milk, salt, rennet), butter, melting salts: sodium citrate.