{"id":1463,"date":"2011-01-18T13:17:11","date_gmt":"2011-01-18T12:17:11","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/reconnaitre-vrai-parmesan\/"},"modified":"2024-06-27T15:40:52","modified_gmt":"2024-06-27T13:40:52","slug":"reconnaitre-vrai-parmesan","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/reconnaitre-vrai-parmesan\/","title":{"rendered":"Reconna\u00eetre un vrai Parmesan"},"content":{"rendered":"\n

Le Parmesan, pour beaucoup c’est un symbole de la culture culinaire italienne. Il suffit de saupoudrer un peu de ce fromage \u00e0 p\u00e2te dure r\u00e2p\u00e9 sur des p\u00e2tes, et soudain, le plat semble bien plus italien. Mais le vrai Parmesan<\/strong>, ou Parmigiano Reggiano<\/em>, comme on l’appelle en italien, ne saurait \u00eatre confondu avec n’importe quel fromage \u00e0 p\u00e2te dure. Bien que le terme \u00ab Parmesan \u00bb se soit impos\u00e9 dans le langage courant pour d\u00e9signer du fromage \u00e0 p\u00e2te dure r\u00e2p\u00e9, cela n’en fait pas pour autant une appellation correcte. L’UE tente de lutter contre de telles g\u00e9n\u00e9ralisations par des r\u00e8glements afin de prot\u00e9ger les particularit\u00e9s culinaires r\u00e9gionales des \u00c9tats membres. Cependant, tout comme un grand nombre de personnes ne savent pas faire la diff\u00e9rence entre la confiture et la gel\u00e9e conform\u00e9ment \u00e0 la r\u00e9glementation de l’UE de 1982, la codification de l’UE pour le Parmesan a un combat similaire.<\/p>\n\n\n\n

\"D\u00e9licieux
Parmesan ou Parmigiano Reggiano<\/figcaption><\/figure>\n\n\n\n

Comment reconna\u00eetre le vrai Parmesan ?<\/h2>\n\n\n\n

Puisque le lecteur a d\u00e9j\u00e0 un penchant pour les produits alimentaires italiens, je peux esp\u00e9rer que ces explications porteront leurs fruits. Malheureusement, on ne reconna\u00eet pas toujours le vrai Parmesan \u00e0 l\u2019\u00e9tiquette. Les supermarch\u00e9s n’h\u00e9sitent pas \u00e0 vendre du Grana Padano, lui aussi originaire d’Italie, sous l\u2019appellation Parmesan, le nom \u00e9tant plus familier. Ce faisant, ils violent cependant le droit de l\u2019UE, puisque les deux types de fromage sont prot\u00e9g\u00e9s en termes d\u2019origine, de fabrication et de d\u00e9nomination par le label AOP, mais qui ira porter plainte ?<\/p>\n\n\n\n

\"Grana
Grana Padano AOP<\/figcaption><\/figure>\n\n\n\n

Le vrai Parmesan se reconna\u00eet \u00e0 l\u2019empreinte sur la cro\u00fbte de la grande meule enti\u00e8re ainsi que des morceaux individuels. On peut y lire \u00ab Parmigiano Reggiano \u00bb. Comme l’inscription s’\u00e9tend tout autour du fromage, on peut \u00e9galement deviner le nom sur un morceau. Au contraire, sur le Grana Padano, l\u2019inscription est travers\u00e9e de motifs en forme de parabole.<\/p>\n\n\n\n

\n
\"Sceau
Label DOP<\/figcaption><\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Sur l’emballage, on trouve \u00e9galement \u2013 comme pour d’autres fromages tels que le Gorgonzola ou le Mozzarella di Bufala \u2013 le label DOP rouge et jaune. DOP signifie \u00ab Denominazione di Origine protetta \u00bb (en fran\u00e7ais AOP \u00ab Appellation d’Origine Prot\u00e9g\u00e9e \u00bb) et garantit que le vrai Parmesan a \u00e9t\u00e9 fabriqu\u00e9 selon des m\u00e9thodes traditionnelles dans sa r\u00e9gion d’origine.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Que vous pr\u00e9f\u00e9riez le Parmigiano de 36 mois d’affinage ou m\u00eame de 72 mois, c’est \u00e0 vous de choisir. D\u2019ailleurs, un Grana Padano AOP n’a rien \u00e0 envier au Parmesan en termes de go\u00fbt. Go\u00fbtez vous-m\u00eame !<\/p>\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Le Parmigiano Reggiano, souvent r\u00e9duit au terme \u00ab\u00a0Parmesan\u00a0\u00bb, est un embl\u00e8me de la cuisine italienne. Ce fromage \u00e0 p\u00e2te dure ne doit pas \u00eatre confondu avec d’autres fromages similaires, malgr\u00e9 son appellation g\u00e9n\u00e9rique dans le langage courant. L’UE cherche \u00e0 pr\u00e9server les sp\u00e9cificit\u00e9s r\u00e9gionales culinaires par des r\u00e9glementations. Pour reconna\u00eetre le v\u00e9ritable Parmesan, il faut chercher la mention \u00ab\u00a0Parmigiano Reggiano\u00a0\u00bb sur la cro\u00fbte du fromage et le sceau DOP sur l’emballage, garantissant son authenticit\u00e9 et sa production traditionnelle.<\/p>\n","protected":false},"author":2,"featured_media":1462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nReconna\u00eetre un vrai Parmesan - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/reconnaitre-vrai-parmesan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reconna\u00eetre un vrai Parmesan - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Parmigiano Reggiano, souvent r\u00e9duit au terme "Parmesan", est un embl\u00e8me de la cuisine italienne. 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