Parmigiano Reggiano Valserena Solo Di Bruna 24mo
I can recommend you try Parmigiano Reggiano from the brown cows -
300 Gram Ca, 24 months, crispy protein crystals have started to appear, delicious crunch.
Valserena has had a Swiss cow in the field for many years but has now completely switched to the Bruna Italiana and only them. You can be sure of a Parmigiano Reggiano from the Valserena dairy, the central dairy located on the farm "Malcantone a mane" Is made from 16 liters of milk from the Bruna Italiana. A beautiful cow by the way. The dairy is run by Gian Domenico Serra with his sons Giovanni and Niccolò and in the office etc. Daughter Antonietta.
"Solo di Bruna" Parmigiano Reggiano is their brand. A delicious cheese because it comes from a delicious cow that gives delicious milk and is in good health.
I can recommend you try Parmigiano Reggiano from the brown cows -
300 Gram Ca, 24 months, crispy protein crystals have started to appear, delicious crunch.
Valserena has had a Swiss cow in the field for many years but has now completely switched to the Bruna Italiana and only them. You can be sure of a Parmigiano Reggiano from the Valserena dairy, the central dairy located on the farm "Malcantone a mane" Is made from 16 liters of milk from the Bruna Italiana. A beautiful cow by the way. The dairy is run by Gian Domenico Serra with his sons Giovanni and Niccolò and in the office etc. Daughter Antonietta.
"Solo di Bruna" Parmigiano Reggiano is their brand. A delicious cheese because it comes from a delicious cow that gives delicious milk and is in good health.
I can recommend you try Parmigiano Reggiano from the brown cows -
300 Gram Ca, 24 months, crispy protein crystals have started to appear, delicious crunch.
Valserena has had a Swiss cow in the field for many years but has now completely switched to the Bruna Italiana and only them. You can be sure of a Parmigiano Reggiano from the Valserena dairy, the central dairy located on the farm "Malcantone a mane" Is made from 16 liters of milk from the Bruna Italiana. A beautiful cow by the way. The dairy is run by Gian Domenico Serra with his sons Giovanni and Niccolò and in the office etc. Daughter Antonietta.
"Solo di Bruna" Parmigiano Reggiano is their brand. A delicious cheese because it comes from a delicious cow that gives delicious milk and is in good health.
Distinguishing high-grade saffron from its lower quality counterparts is crucial for culinary success. The finest saffron boasts a deep red hue and an intense floral aroma. Rumi Spice's saffron exceeds the Category I standard set by ISO 3632, containing 25% more crocin, the vital component responsible for color. In contrast, low-grade saffron exhibits a stale smell, an abundance of yellow stigma (the inferior part), and may even include fraudulent fillers. To confidently gauge saffron quality, steep a few threads in warm water for a quarter hour. The resulting solution's intensity of flavor directly correlates with the grade. Afghanistan's mountainous terrain, hot days, and dry nights provide the ideal climate for cultivating saffron. Here, the crocus flowers are meticulously hand-picked at dawn during the cool period of late October and early November. Each delicate stigma is then separated from the flower and dried using advanced machinery. Minimizing the time between harvest and drying is paramount in preserving saffron's exceptional quality.
