As one observer put it: “Italians used to be rubbish at producing their own crisps. When I lived in Italy in the late 1980's and early 1990's all crisps were ready salted or paprika flavour.” San Carlo has brought quality, originality, and style to the world of Italian crisps. It’s the largest Italian chips brand in the sector, and it’s always launching new lines of products to suit the consumers’ tastes. San Carlo has also introduced innovative production technologies, to obtain light, crispy and gluten-free potato chips. Grate as much as you think you'll need, but trust me, these Parmesan crisps are real crowd pleasers. Once you are done with the grating process, take a sheet of baking paper and make shapes of your liking. Last year in Italy potato chips alone provided a turnover of about 300 million euros; their consumption is constantly rising (+5,6% compared to 2016), thanks to a varied and captivating offer: new flavors and variants, new formats enrich the shelves of supermarkets and make this product more and more attractive to the consumer. “The segment with the biggest growth – underlines San Carlo – is that of French fries.

The minimum maturation time is at least 12 months but only when it reaches approximately 24 months of age, the cheese is at its best. Ageing can continue up to 36 months or more, during which time the cheese further develops its flavour, texture and digestibility. There are over twenty thousand items in Bell Italia’s assortment from famous Italian food brands. Each day, Bell Italia serves over a thousand wholesalers, retailers, importers, and restaurateurs around the world. Bell Italia has been operating on the market with passion, seriousness, and commitment since 2010. A long ageing period is fundamental in building the aroma and texture of Parmigiano Reggiano, which is achieved in a natural way. Without using any additives, it makes Parmigiano Reggiano 100% natural, easy to digest and high in calcium. The different ages include: Next, slightly pat the grated cheese down. A circular shape remains classic but feel free to create squares or any other shape you wish. Remember to leave a bit of space in between the shapes because the cheese will melt and expand a bit. If you want to make real Parmesan crisps, you should only use Parmigiano Reggiano for this recipe. Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses.In terms of wine pairing, these Parmesan crisps work well with any type of wine. Dry white, rose or even a heavy red wine. However, I think that combined with the pomegranate salsa, I would pair it with a fruit dry white. more Parmesan You’ll probably have a bit of Parmesan Reggiano left over. If this is the case, then you can use it in a traditional Italian pasta dish. Here, I paired it with pomegranate salsa and whipped cream cheese and the flavour combination was exceptional. In another setting, these savoury bites are great to munch on during movie night.

Parmesan crisps topped with cream cheese and pomegranate make stunning canapés at dinner parties. Prepare them five minutes before serving without risking the cheese to lose its crispness and become soggy. The years of the economic boom and the generational change were those in which the company PAI was founded. Indeed, in that prosperous Italy of the first summer getaways, of FIAT 500, of the first miniskirts, and of Carosello, P.A.I. (Prodotti Alimentari Industriali – “Industrial foodstuffs”) was born in Novara. That was the beginning of a story of fragrances and flavoured crisp which accompanied the Italians until the present time. Interestingly, this is the crispy, lighter-than-air fried pastry is also known in Italy by many other name such as cenci, bugie or chiacchiere di carnevale. I have always known this pastry as 'storce' pronounced 'storch'. This comes from the Italian word ' storto' which mean twisted or crooked. In the little village of Camagna Monferrato, we were served a plate of freshly made 'storce' along with meaning of the name. After discovering that Parmesan crisps only take 10 minutes to prepare, I'll definitely make more in the future! about real Parmesan crisps All you need to do is grate the cheese, form it into shapes of your liking and bake. You’ll know when you’ve achieved perfection once you see the Parmesan crisps turn into an attractive, golden colour.

In other parts of the world, you might know these as angel's wings or Italian bow ties. Fried, sweet pastry is common to many countries not just Italy. The famous crisp brand, which is part of the historic Italian group Unichips has recently signed an agreement with Ferrero for the distribution through a new commercial channel, that is “outside of the home”: kiosks, bars, retailers, and vending machines. By doing so the company has strengthened its position in the market, which was already solid in the field of large-scale distribution thanks to a wide variety of products that can satisfy the tastes of any consumer. Discover it here. San Carlo crisps With Bell Italia the best of Italy reaches every country in the world To speed things up, you can use two or three baking trays for each baking session. However, this is only possible if you have an oven that allows this, or if you’ve got enough baking trays are home. These pastries are eaten mostly at Carnevale which is the celebration just before Lent. However in Italy crostoli are sold in pastry shops throughout Lent. In other parts of the world these delicate pastries are also favourites at Christmas and other holidays.