It is called "Grana Padano" and even if it look like "Parmigiano Reggiano" (Parmesan) they are quite different. In English you can read HERE comparison / difference between Parmigiano Reggiano and Grana Padano . I would like to say that in my family we ever used to eat piece of Grana Padano and grate (more than eat) Parmesan on pasta (spaghetti, tagliatelle, lasagne, penne, fusilli... Looong list of Italian pasta eheh). Of course different habit, use or costum are very welcomed. Ah... I took this shot at Eataly.
Si chiama "Grana Padano" e sebbene assomigli al Parmigiano Reggiano essi son tra loro diversi. In Italiano è possibile leggere QUI il confronto ovvero le differenze tra il Parmigiano Reggiano e il Grana Padano. Mi piace aggiungere che nella mia famiglia è sempre stata consuetudine mangiare a pezzi il Grana Padano e grattuggiare (più che mangiarlo) il Parmigiano. Naturalmente diversi usi o costumi sono i benvenuti. Ah... Questa foto è stata scattata a Eataly.
14 comments:
For me to truly tell the difference, I must taste the cheeses...Any chance of you shipping some to Florida? ;-)
The lighting makes this shot a very good photograph. Were you using just window light? The quality of the work you post is due in large part, I'm sure, because you use a digital SLR. Many of the pictures posted on DCPB are made with point and shoot cameras. The difference in quality is easy to see.
By the way, I particularly like your Municipio photo.
Bob
http://saintlouismodailyphoto.blogspot.com/
I was going to ask the same question as Isabella... :)
You've made me hungry now - I love parmesan on my pasta. Will have to try Grana Padano when I visit Italy one day.
Excellent photo. These cheese looks like jewels!!
No Strangetastes I'm into a cave and the light as a indoor light and thank you about appreciation.
Macky, thank you very much. Fortunatele they are not very expensive at all ;-)
Isabella & Kerry-Anne, unfortunately to ship food abroad (and especially in USA) it's much more difficult than we expect. Then to make difficult what *it is* difficult by itself, that cheese must be hold around 5 / 7 degree (Celsius) -- 41 / 44 F. Anyway I promise I go to ask around if there's a chance :-)
Hmm! I would love to get a wedge of that.
Foto splendida per la scelta della luce e del soggetto, in quanto al resto, come non essere d'accordo?
hummm i'm a big fan of cheese. Dutch old Amsterdam cheese. But also your parmesan cheese
superbe, ce panoramique montagnard. belle lumiere sur les fromages, tres bonne idee, bravo j'adore (la photo et les fromages)
superb, this panoramic mountain dweller. beautiful light on cheeses, very good idea, cheer I adore (the photograph and cheeses)
Thank you, thank you very much to everyone.
Oh this looks marvellous and thankyou Fabrizio - now I know the difference between the two. I often buy a 'young' parmesan in Ventimiglia and eat it like cake or with fruit but I am not sure if it's P. Reggiano or Grana padano.
And I send parmesan to my friends in Ohio. I buy it 'sealed' with a machine and it keeps like that for a long time.
Couldn't live without Parmesan. Now I'll always ask for P. Reggiano although I'm sure that's the more expensive one. I know it's kept in those massive places in Modena and is very valuable.
Great information today. Jilly x
Hi Fabrizio - thanks for more food photos - reminds me I like to eat! There is a small shop in Zurich here that sells Parmigiano Vacco Rosso (made from special kind of red cow, I think) which seems to be very nice to eat as opposed to grate. Can you tell me any more about it?
Richard, yes, you're in right Parmigiano Reggiano Vacca (cow) Rossa (red) or plural Vacche Rosse it's referred to the race of the cows. They verified that using only milk of Vacca Rossa (a race of dairy cow that lives where PR is produced) after 24 /26 months of maturing it comes out at the best you can have.
Ahh, Eataly again....
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