{"id":10592,"date":"2026-06-10T20:35:28","date_gmt":"2026-06-10T20:35:28","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10592"},"modified":"2026-06-23T07:16:12","modified_gmt":"2026-06-23T07:16:12","slug":"10592","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10592","title":{"rendered":"L&rsquo;Italie du Fromage"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">\ud83e\uddc0 Entre Nouveaut\u00e9s de Caract\u00e8re et Secrets Historiques du Parmesan<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Bienvenue dans ce nouvel \u00e9pisode consacr\u00e9 \u00e0 la richesse infinie du terroir d&rsquo;Italie. Aujourd&rsquo;hui, notre boutique <em>Esprit Mezzogiorno<\/em> a le plaisir de vous pr\u00e9senter une <strong>nouvelle collection de 12 fromages artisanaux<\/strong> rigoureusement s\u00e9lectionn\u00e9s pour vos tables<sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour accompagner cette annonce, nous levons le voile sur l&rsquo;histoire et les subtilit\u00e9s linguistiques qui entourent le roi des fromages : le <strong>Parmigiano Reggiano<\/strong>, que nous appelons commun\u00e9ment \u00ab Parmesan \u00bb en fran\u00e7ais<sup><\/sup><sup><\/sup><sup><\/sup><sup><\/sup><sup><\/sup>. Saviez-vous que derri\u00e8re ce nom se cachent des si\u00e8cles d&rsquo;histoire, des batailles juridiques europ\u00e9ennes et m\u00eame de la haute gastronomie salvatrice ?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\uddee\ud83c\uddf9 De \u00ab Permigean \u00bb \u00e0 Parmesan : Une Histoire de Langue et de Terroir<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour comprendre pourquoi nous utilisons les mots <em>Parmigiano Reggiano<\/em> ou <em>Parmesan<\/em>, il faut remonter le fil du temps<sup><\/sup><sup><\/sup><sup><\/sup><sup><\/sup><sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est en <strong>1414<\/strong>, dans la toute premi\u00e8re traduction fran\u00e7aise du <em>D\u00e9cam\u00e9ron<\/em> de Boccace, que l&rsquo;on trouve la premi\u00e8re trace \u00e9crite de ce fromage sous l&rsquo;appellation <strong>\u00ab fromage permigean \u00bb<\/strong><sup><\/sup>. Le mot a ensuite \u00e9volu\u00e9 pour \u00eatre d\u00e9finitivement substantiv\u00e9 sous sa forme actuelle de <strong>\u00ab parmesan \u00bb<\/strong> avant la fin du XVIe si\u00e8cle, en 1596<sup><\/sup>. Une l\u00e9gende (soutenue autrefois par Littr\u00e9 et Larousse) attribue d&rsquo;ailleurs popularisation du terme \u00e0 Marie-Am\u00e9lie de Habsbourg-Lorraine, duchesse de Parme, qui aurait introduit ce tr\u00e9sor \u00e0 Paris<sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pourtant, d&rsquo;un point de vue strictement l\u00e9gal, la distinction est capitale :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Une protection stricte dans l&rsquo;Union Europ\u00e9enne :<\/strong> Depuis le 12 juin 1996, le <em>Parmigiano Reggiano<\/em> b\u00e9n\u00e9ficie d&rsquo;une Appellation d&rsquo;Origine Prot\u00e9g\u00e9e (AOP). En f\u00e9vrier 2008, la Cour de justice de l&rsquo;Union europ\u00e9enne a officiellement statu\u00e9 que <strong>la traduction \u00ab parmesan \u00bb \u00e9tait indissociable de l&rsquo;AOP<\/strong>. En Europe, un \u00ab\u00a0parmesan\u00a0\u00bb ne peut \u00eatre qu&rsquo;un authentique <em>Parmigiano Reggiano<\/em> produit dans sa zone g\u00e9ographique stricte (les provinces de Parme, Reggio d&rsquo;\u00c9milie, Mod\u00e8ne, et une partie de Mantoue et Bologne).<\/li>\n\n\n\n<li><strong>Le march\u00e9 hors UE :<\/strong> \u00c0 l&rsquo;inverse, en dehors des fronti\u00e8res europ\u00e9ennes (notamment aux \u00c9tats-Unis), le mot \u00ab\u00a0parmesan\u00a0\u00bb est malheureusement devenu un terme g\u00e9n\u00e9rique utilis\u00e9 pour des imitations \u00e0 p\u00e2te dure souvent vieillies moins de 12 mois. C&rsquo;est pourquoi, chez <em>Esprit Mezzogiorno<\/em>, nous mettons un point d&rsquo;honneur \u00e0 ne vous proposer que le produit d&rsquo;origine, marqu\u00e9 au fer rouge par le Consortium.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udd25 Une Recette pour Sauver le \u00ab\u00a0Roi des Fromages\u00a0\u00bb<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;histoire moderne du Parmigiano Reggiano est faite de solidarit\u00e9. En mai 2012, de terribles tremblements de terre ont frapp\u00e9 sa r\u00e9gion d&rsquo;origine, d\u00e9truisant des structures et faisant perdre pour pr\u00e8s de 50 millions de dollars de meules de fromage<sup><\/sup>. Face \u00e0 cette catastrophe qui mena\u00e7ait des g\u00e9n\u00e9rations d&rsquo;artisans, le c\u00e9l\u00e8bre chef trois \u00e9toiles Massimo Bottura a r\u00e9agi avec g\u00e9nie<sup><\/sup>. Il a cr\u00e9\u00e9 une recette unique, le <strong><em>Riso cacio e pepe<\/em><\/strong>, et a invit\u00e9 le monde entier sur les r\u00e9seaux sociaux \u00e0 la cuisiner en lan\u00e7ant le <strong>\u00ab Parmigiano Reggiano Day \u00bb<\/strong> le 27 octobre<sup><\/sup>. Une mobilisation mondiale qui a permis de sauver les laiteries locales<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udecd\ufe0f Notre Nouvelle S\u00e9lection de 12 Fromages \u00e0 D\u00e9couvrir<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour faire honneur \u00e0 ces traditions, voici les 12 nouveaut\u00e9s qui viennent enrichir notre catalogue<sup><\/sup>:<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83d\udc51 Les Grands Parmigiano Reggiano AOP &amp; Coffrets de Prestige<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Coffret Parmigiano Reggiano Vacche Rosse (24-40 mois) &amp; Balsamique Gocce d&rsquo;Oro :<\/strong> L&rsquo;accord parfait et absolu. Ce pack r\u00e9unit le prestigieux Parmesan issu du lait de <em>Vache Rouge<\/em> (la race historique <em>Rossa Reggiana<\/em> ) affin\u00e9 patiemment, et l&rsquo;or noir de Mod\u00e8ne. Un tr\u00e8s grand cadeau gastronomique.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u00ab\u00a0Vacche Rosse\u00a0\u00bb \u2013 Meule enti\u00e8re (38 kg) \u2013 Affinage 24 mois :<\/strong> Pour les professionnels et connaisseurs, une meule enti\u00e8re d&rsquo;exception produite exclusivement avec le lait riche et noble des vaches russes traditionnelles.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u00ab\u00a0Vacche Rosse\u00a0\u00bb \u2013 Demi-meule (17 kg) \u2013 Affinage 24 mois :<\/strong> Le m\u00eame fromage d&rsquo;exception \u00e0 base de lait de vaches rouges, propos\u00e9 dans un format de demi-meule.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u00ab\u00a0Saliceto\u00a0\u00bb \u2013 Meule enti\u00e8re (39 kg) \u2013 Affinage 24 mois :<\/strong> Un fromage de colline premium qui tire sa richesse aromatique de la biodiversit\u00e9 des fourrages d&rsquo;altitude.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u2013 Morceau de 1,5 kg \u2013 Affinage Long (30 mois) :<\/strong> Un format id\u00e9al pour la maison, \u00e0 un prix exceptionnel, offrant la complexit\u00e9 et les grains de tyrosine typiques d&rsquo;un affinage de 30 mois.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u00ab\u00a0Latteria Soresina\u00a0\u00bb \u2013 Demi-meule (20 kg) \u2013 Affinage 22 mois :<\/strong> Un superbe produit d&rsquo;une grande laiterie historique, parfait pour vos \u00e9v\u00e9nements ou pour \u00eatre gratt\u00e9 directement dans la meule.<\/li>\n\n\n\n<li><strong>Parmigiano Reggiano AOP \u00ab\u00a0Latteria Soresina\u00a0\u00bb \u2013 Format 4,5 kg :<\/strong> Un format interm\u00e9diaire \u00e0 prix exceptionnel pour ne jamais manquer de vrai parmesan.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83d\udc11 Les P\u00e9pites du Sud (Mezzogiorno) et de l&rsquo;Alta Murgia<\/h4>\n\n\n\n<ol start=\"8\" class=\"wp-block-list\">\n<li><strong>Pecorino Calabrais au Poivre Noir (500 g) :<\/strong> Un fromage artisanal au lait de brebis, o\u00f9 le croquant du poivre noir vient sublimer une p\u00e2te dense pour une saveur intense et \u00e9pic\u00e9e.<\/li>\n\n\n\n<li><strong>Formaggio Tipico dell&rsquo;Alta Murgia (1 kg) \u2013 Masseria Chinunno :<\/strong> Un fromage artisanal tout droit venu des Pouilles, t\u00e9moignant du savoir-faire authentique de la Masseria.<\/li>\n\n\n\n<li><strong>Ricotta Forte Pugliese \u00ab\u00a0Chinunno\u00a0\u00bb :<\/strong> Une sp\u00e9cialit\u00e9 rare et incontournable des Pouilles. Ce fromage ferment\u00e9 offre un go\u00fbt fort, cr\u00e9meux et intens\u00e9ment piquant, id\u00e9al pour relever une sauce tomate traditionnelle.<\/li>\n\n\n\n<li><strong>Caciocavallo Pugliese (1 kg) \u2013 Masseria Chinunno :<\/strong> Le grand fromage \u00e0 p\u00e2te fil\u00e9e des Pouilles, suspendu et affin\u00e9 \u00e0 l&rsquo;ancienne, offrant une douceur laiti\u00e8re unique.<\/li>\n\n\n\n<li><strong>Caciocavallo Affumicato (800 g) :<\/strong> Une version fum\u00e9e du traditionnel fromage \u00e0 p\u00e2te fil\u00e9e italien, qui apporte des notes bois\u00e9es et r\u00e9confortantes, parfait \u00e0 d\u00e9guster fondu ou sur une planche.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque fromage raconte une histoire de terre, de temps et d&rsquo;hommes<sup><\/sup><sup><\/sup><sup><\/sup><sup><\/sup>. Retrouvez d\u00e8s \u00e0 pr\u00e9sent ces 12 merveilles sur notre boutique en ligne et infusez le meilleur de la tradition italienne dans votre cuisine<sup><\/sup>! <em>Buon Appetito !<\/em><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"834\" height=\"968\" data-id=\"10593\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61h-lYpviZS._AC_SL1000_.webp\" alt=\"Une nouvelle s\u00e9lection de 12 fromages italiens d\u2019exception : grands Parmigiano Reggiano, Vacche Rosse, fromages de colline, pecorinos du Sud et sp\u00e9cialit\u00e9s fum\u00e9es. Tradition, caract\u00e8re et histoire dans chaque morceau.\n\" class=\"wp-image-10593\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61h-lYpviZS._AC_SL1000_.webp 834w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61h-lYpviZS._AC_SL1000_-258x300.webp 258w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61h-lYpviZS._AC_SL1000_-768x891.webp 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/61h-lYpviZS._AC_SL1000_-600x696.webp 600w\" sizes=\"(max-width: 834px) 100vw, 834px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Une nouvelle s\u00e9lection de 12 fromages italiens d\u2019exception : grands Parmigiano Reggiano, Vacche Rosse, fromages de colline, pecorinos du Sud et sp\u00e9cialit\u00e9s fum\u00e9es. Tradition, caract\u00e8re et histoire dans chaque morceau.<\/p>\n","protected":false},"author":1,"featured_media":11024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"D\u00e9couvrez 12 nouveaux fromages italiens : Vacche Rosse, Parmigiano de colline, pecorinos du Sud et sp\u00e9cialit\u00e9s fum\u00e9es Tradition, caract\u00e8re du parmesan r\u00e9unis dans une s\u00e9lection unique. #Parmigiano #VaccheRosse #Pecorino  #parmesan #vaccherosse #pecorinocalabrais #ricottaforte #caciocavallo #saliceto","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7145],"tags":[6760,2284,7129,8204,8217,8214,5873,7902,7186,8215,8216],"class_list":["post-10592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category--la-cuisine-italienne","tag-caciocavallo","tag-esprit-mezzogiorno","tag-fromage-italien-artisanal","tag-fromages-du-mezzogiorno","tag-latteria-soresina","tag-parmesan-histoire","tag-parmigiano-reggiano","tag-pecorino-calabrais","tag-ricotta-forte","tag-saliceto","tag-vacche-rosse"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;Italie du Fromage - Esprit Mezzogiorno<\/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.espritmezzogiorno.fr\/?p=10592\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;Italie du Fromage - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Une nouvelle s\u00e9lection de 12 fromages italiens d\u2019exception : grands Parmigiano Reggiano, Vacche Rosse, fromages de colline, pecorinos du Sud et sp\u00e9cialit\u00e9s fum\u00e9es. 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