FEB.MAR 2014
VII
Padano from cookie dough with egg
white with sepia Carlo Cracco tortelli
onion and Grana Padano cheese infused
with squid Carpaccio Enrico Bartolini,
the Polenta with milk and croissant at
the Grana Padano Emanuele Scarello,
just to name a few.
It is interesting to discover that, for
versatility and quality, Grana Padano
is appreciated even if there are strong
and different dairy traditions. This is
confirmed, for example Vincenzo Murgia
Food Sardo Group, a leading distributor
CIC Co - Italian catering in the territory
of Sardinia and Corsica.”
Despite the Sardinian culture for sheep
cheese, Grana Padano cheese is one
of the most purchased and as far as I
know, is mainly used to flavor dishes at
the tables.
As for the format type purchased, there
are those who prefer to take the whole
shape and who quarters or eighths
(about 4 pounds), to manage them
more easily. In any case, it really is very
much appreciated, including cheese,
in packages of pounds, because of
restorative practices for quick use. Only
caution: Save the boxes properly sealed
in the refrigerator.”
Different situation in Emilia Romagna,
according Salsocarni Salsomaggiore,
“Here - says Carolina Toscani - we are
in the area of production of Parmigiano
Reggiano, the favorite food of the area.
But it is enough to have customers who
are about forty miles away and already
we see the orientation to buy Grana
Padano, usually in denominations of 4-5
pounds, a great product that also has a
slightly lower price than the Parmesan.”
Salsocarni S.r.l.
Registered office Via Parma 80 43039
Salsomaggiore Terme ( Pr)
Phone 0524 571451
Turnover of € 12 million
Number of employees 24 employees, 10
agents
Served area Parma, Piacenza and Reggio
Emilia, Cremona, Pavia, Lodi, Modena,
Bologna, Massa, La Spezia
Gruppo Alimentare Sardo S.p.A.
Industrial area north road Predda
Niedda 8
07100 Sassari
tel 079 2679004
Served area: Sardinia and Corsica
Agents: 18
Employees: 30
The numbers of Grana Padano DOP
Production in 2013 and 4 million 571
thousand forms
Export 2013 + 4 % compared to 2012
Consumer sales in 2013 of EUR 3 billion
Cheese producers 147
Production Area 32 provinces
THE PANTRY
Qualitaly
Grana Padano DOP cheese
It is obtained from the grater selected
shapes of Grana Padano DOP and
comes packaged in trays or 1 kg jar to
allow for ready use in the kitchen or at
the table.
Shapes, folded to the correct stage of
ripeness, are grated and in order to
preserve the best flavor and freshness,
immediately packaged in a protective
atmosphere, without undergoing
any process of drying and no added
preservatives.
Mini-dictionary of Grana Padano
CONSORTIUM
The Consortium was
founded in 1954 in Desenzano del
Garda, in the heart of the production of
the cheese. It brings together producers,
matures and retailers and ensure the
maintenance of standards of quality and
traditional production of Grana Padano
POD.
Among the various controls, the
Consortium certifies that after proper
refinement, every form is individually
tested to check its aroma, taste and level
of maturity.
The POD Protected Designation of
Origin means that the product is
obtained in the area of origin and in
accordance with strict quality controls,
a name that Grana Padano scored in
Italy in 1955 and in 1996 in Europe. This
mark indicates that the Grana Padano
POD is produced only in the area of the
plain of the Po, in provinces ranging
from Piedmont to Veneto, to Trento and
the province of Piacenza.
MILK
serves more than 15 liters of milk
to produce one pound of Grana Padano
POD. In other words, 30 g of this
cheese contain a quantity of nutrients
equivalent to those contained in half a
liter of milk.
MARK
mark that identifies Grana
Padano DOP is a small lozenge seared
on the forms, once they have passed the
quality controls required by the product
specification.
WORLD Grana Padano DOP like in the
world, so much so that in a few years,
exports have tripled and have sold
over a million forms. To appreciate in a
special way this cheese are especially
the Germans, the Americans and the
Swiss, the Japanese.
BIRTH 1135
is the probable birth of
Grana Padano. Goes back to that distant
year of the creation of the recipe for this
noble cheese by the Benedictine monks
of Lombardy.
NUTRIENT
, 50g Grana Padano cheese
is enough to make 60% of the daily-
recommended daily amount of calcium
for an adult.
The same dose of 50 g contains 16.5 g
of protein and 14 of lipids and valuable
minerals like potassium, magnesium,
zinc, and iron.
SEASONING
there are three possible
