Desang diabetes magazine diabetes diet, Italian ingredients

LIVINGLIVING

FOOD

REPORT

hard Italian-style grating cheeses even if

Parmesan means 'from Parma'. However,

Parmigiano Reggiano is 'the only

Parmesan' as it is made in a restricted

geographic area using stringently

defined methods and according to

P.D.O. regulation. Parmigiano Reggiano

is a P.D.O. product. P.D.O. products are

defined and protected by European Union

law in order to defend the reputation

of regional foods. This mark ensures

that Parmigiano Reggiano can only

be produced in Parma, Reggio Emilia,

Modena, Bologna to the west of the Reno

River and Mantua to the east of the Po

River It takes 14 litres of milk makes 1 kg

of cheese, and 24 months is the average

ageing of the wheels of cheese, each of

which weighs 40kg. Therefore it takes

550 litres of milk to make one wheel.

Parma ham

Parma Ham is a Protected Designation of

Origin (PDO) product and is 100% natural.

The drying process the ham goes through

creates a ham that is very low in fat

content, with many mineral salts, vitamins,

antioxidants and easily digestible proteins.

This means that Parma Ham is truly a

food for everyone. Prosciutto di Parma

is produced in the hills surrounding the

Italian town of Parma. The unique taste of

Parma ham is dependent on the traditional

production process passed down from

Roman times, carefully controlled by the

Consorzio del Prosciutto di Parma. Only

hams that have passed stringent curing

regulations approved by the EU can be

awarded the stamp of the Ducal crown -

a five pointed coronet logo with PARMA

in the centre which is branded onto the

ham's skin. The Ducal Crown is now a

certification trademark.

NUTRITION

Mozzareall, per 1 ounce serving (28g)

has 70 calories, 5g fat. Parmesan per

10g serving (1 tbsp), 40 calories, 3g fat.

Parma ham per 100g (fat removed) is 175

calories, and 30g protein.

BOVE: Parmesan and saffron risotto. BELOW: Ravioli with walnut

pesto and Parma ham. Click on either of the images to download

the recipe.

www.parmigianoreggiano.com

www.prosciuttodiparma.com

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