{"id":10592,"date":"2026-06-10T20:35:28","date_gmt":"2026-06-10T20:35:28","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10592"},"modified":"2026-06-10T20:35:36","modified_gmt":"2026-06-10T20:35:36","slug":"10592","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10592","title":{"rendered":""},"content":{"rendered":"\n

\ud83e\uddc0 L’Italie du Fromage : Entre Nouveaut\u00e9s de Caract\u00e8re et Secrets Historiques du Parmesan<\/h1>\n\n\n\n

Bienvenue dans ce nouvel \u00e9pisode consacr\u00e9 \u00e0 la richesse infinie du terroir d’Italie. Aujourd’hui, notre boutique Esprit Mezzogiorno<\/em> a le plaisir de vous pr\u00e9senter une nouvelle collection de 12 fromages artisanaux<\/strong> rigoureusement s\u00e9lectionn\u00e9s pour vos tables<\/sup>.<\/p>\n\n\n\n

Pour accompagner cette annonce, nous levons le voile sur l’histoire et les subtilit\u00e9s linguistiques qui entourent le roi des fromages : le Parmigiano Reggiano<\/strong>, que nous appelons commun\u00e9ment \u00ab Parmesan \u00bb en fran\u00e7ais<\/sup><\/sup><\/sup><\/sup><\/sup>. Saviez-vous que derri\u00e8re ce nom se cachent des si\u00e8cles d’histoire, des batailles juridiques europ\u00e9ennes et m\u00eame de la haute gastronomie salvatrice ?<\/p>\n\n\n\n

\ud83c\uddee\ud83c\uddf9 De \u00ab Permigean \u00bb \u00e0 Parmesan : Une Histoire de Langue et de Terroir<\/h3>\n\n\n\n

Pour comprendre pourquoi nous utilisons les mots Parmigiano Reggiano<\/em> ou Parmesan<\/em>, il faut remonter le fil du temps<\/sup><\/sup><\/sup><\/sup><\/sup>.<\/p>\n\n\n\n

C’est en 1414<\/strong>, dans la toute premi\u00e8re traduction fran\u00e7aise du D\u00e9cam\u00e9ron<\/em> de Boccace, que l’on trouve la premi\u00e8re trace \u00e9crite de ce fromage sous l’appellation \u00ab fromage permigean \u00bb<\/strong><\/sup>. Le mot a ensuite \u00e9volu\u00e9 pour \u00eatre d\u00e9finitivement substantiv\u00e9 sous sa forme actuelle de \u00ab parmesan \u00bb<\/strong> avant la fin du XVIe si\u00e8cle, en 1596<\/sup>. Une l\u00e9gende (soutenue autrefois par Littr\u00e9 et Larousse) attribue d’ailleurs popularisation du terme \u00e0 Marie-Am\u00e9lie de Habsbourg-Lorraine, duchesse de Parme, qui aurait introduit ce tr\u00e9sor \u00e0 Paris<\/sup>.<\/p>\n\n\n\n

Pourtant, d’un point de vue strictement l\u00e9gal, la distinction est capitale :<\/p>\n\n\n\n

    \n
  • Une protection stricte dans l’Union Europ\u00e9enne :<\/strong> Depuis le 12 juin 1996, le Parmigiano Reggiano<\/em> b\u00e9n\u00e9ficie d’une Appellation d’Origine Prot\u00e9g\u00e9e (AOP). En f\u00e9vrier 2008, la Cour de justice de l’Union europ\u00e9enne a officiellement statu\u00e9 que la traduction \u00ab parmesan \u00bb \u00e9tait indissociable de l’AOP<\/strong>. En Europe, un \u00ab\u00a0parmesan\u00a0\u00bb ne peut \u00eatre qu’un authentique Parmigiano Reggiano<\/em> produit dans sa zone g\u00e9ographique stricte (les provinces de Parme, Reggio d’\u00c9milie, Mod\u00e8ne, et une partie de Mantoue et Bologne).<\/li>\n\n\n\n
  • Le march\u00e9 hors UE :<\/strong> \u00c0 l’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’est pourquoi, chez Esprit Mezzogiorno<\/em>, nous mettons un point d’honneur \u00e0 ne vous proposer que le produit d’origine, marqu\u00e9 au fer rouge par le Consortium.<\/li>\n<\/ul>\n\n\n\n

    \ud83d\udd25 Une Recette pour Sauver le \u00ab\u00a0Roi des Fromages\u00a0\u00bb<\/h3>\n\n\n\n

    L’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’origine, d\u00e9truisant des structures et faisant perdre pour pr\u00e8s de 50 millions de dollars de meules de fromage<\/sup>. Face \u00e0 cette catastrophe qui mena\u00e7ait des g\u00e9n\u00e9rations d’artisans, le c\u00e9l\u00e8bre chef trois \u00e9toiles Massimo Bottura a r\u00e9agi avec g\u00e9nie<\/sup>. Il a cr\u00e9\u00e9 une recette unique, le 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 \u00ab Parmigiano Reggiano Day \u00bb<\/strong> le 27 octobre<\/sup>. Une mobilisation mondiale qui a permis de sauver les laiteries locales<\/sup>.<\/p>\n\n\n\n

    \ud83d\udecd\ufe0f Notre Nouvelle S\u00e9lection de 12 Fromages \u00e0 D\u00e9couvrir<\/h3>\n\n\n\n

    Pour faire honneur \u00e0 ces traditions, voici les 12 nouveaut\u00e9s qui viennent enrichir notre catalogue<\/sup>:<\/p>\n\n\n\n

    \ud83d\udc51 Les Grands Parmigiano Reggiano AOP & Coffrets de Prestige<\/h4>\n\n\n\n
      \n
    1. Coffret Parmigiano Reggiano Vacche Rosse (24-40 mois) & Balsamique Gocce d’Oro :<\/strong> L’accord parfait et absolu. Ce pack r\u00e9unit le prestigieux Parmesan issu du lait de Vache Rouge<\/em> (la race historique Rossa Reggiana<\/em> ) affin\u00e9 patiemment, et l’or noir de Mod\u00e8ne. Un tr\u00e8s grand cadeau gastronomique.<\/li>\n\n\n\n
    2. 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’exception produite exclusivement avec le lait riche et noble des vaches russes traditionnelles.<\/li>\n\n\n\n
    3. Parmigiano Reggiano AOP \u00ab\u00a0Vacche Rosse\u00a0\u00bb \u2013 Demi-meule (17 kg) \u2013 Affinage 24 mois :<\/strong> Le m\u00eame fromage d’exception \u00e0 base de lait de vaches rouges, propos\u00e9 dans un format de demi-meule.<\/li>\n\n\n\n
    4. 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’altitude.<\/li>\n\n\n\n
    5. 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’un affinage de 30 mois.<\/li>\n\n\n\n
    6. Parmigiano Reggiano AOP \u00ab\u00a0Latteria Soresina\u00a0\u00bb \u2013 Demi-meule (20 kg) \u2013 Affinage 22 mois :<\/strong> Un superbe produit d’une grande laiterie historique, parfait pour vos \u00e9v\u00e9nements ou pour \u00eatre gratt\u00e9 directement dans la meule.<\/li>\n\n\n\n
    7. 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

      \ud83d\udc11 Les P\u00e9pites du Sud (Mezzogiorno) et de l’Alta Murgia<\/h4>\n\n\n\n
        \n
      1. 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
      2. Formaggio Tipico dell’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
      3. 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
      4. Caciocavallo Pugliese (1 kg) \u2013 Masseria Chinunno :<\/strong> Le grand fromage \u00e0 p\u00e2te fil\u00e9e des Pouilles, suspendu et affin\u00e9 \u00e0 l’ancienne, offrant une douceur laiti\u00e8re unique.<\/li>\n\n\n\n
      5. 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

        Chaque fromage raconte une histoire de terre, de temps et d’hommes<\/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>! Buon Appetito !<\/em><\/p>\n\n\n\n

        \n
        \"Une<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

        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":10594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"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},"jetpack_post_was_ever_published":false},"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":"\n- 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=\"- 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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