It's time to eat Parmigiano-Reggiano

Parmigiano-Reggiano is a very versatile cheese that has been widely used in cooking since ancient times.
Thus, it can be used in a myriad of ways:

  • as a food, eaten in small chunks, simply accompanied with bread, and perhaps wine, jams or fruit
  • as a condiment, added especially grated or in slivers to dishes that are enriched by Parmigiano-Reggiano in flavour and aroma (some of the better known examples are Italian pasta, as well as vegetable or fruit salads)
  • as an ingredient, used in recipes or other preparations (for example, fresh pasta filling, meat preparations, pies containing vegetables and other ingredients)

Enjoy your creativity and try the combinations and the recipes dedicated to the Parmigiano-Reggiano cheese.

Parmigiano-Reggiano: Leading Protagonist in the Kitchen

Italian first dish with Parmigiano-ReggianoThanks to its enveloping aroma and exclusive taste, Parmigiano-Reggiano is an irreplaceable element in the kitchen where it enhances the flavour, taste and aroma of soups, it enriches many meat courses, it embellishes salads, it accompanies aperitifs, fresh and dry fruit, and nuts. Parmigiano-Reggiano is therefore a complete and essential food, it is the tastiest answer to a balanced and functional diet in today’s lifestyles, where physical wellbeing, vitality and dynamism are key.

Parmigiano-Reggiano as an Aperitif

Aperitif with Parmigiano-ReggianoA 12 to 18-month old Parmigiano-Reggiano can be tasted in slivers accompanied by raw vegetables, such as celery and cherry tomatoes. To contrast with its delicate taste, it can be accompanied by a not-too-spicy chutney (kiwi, apricot, melon). All this served with a dry white wine.

 


Parmigiano-Reggiano in Soup and Pasta Courses

Soup with Parmigiano-ReggianoA 24-month old Parmigiano-Reggiano is a perfect match for most of the traditional Italian pasta dishes, both grated and in slivers. An interesting twist is cooking the cheese rind in vegetable soup.

 

 


Parmigiano-Reggiano with Meat and Fish

Beef with Parmigiano-ReggianoA 26 to 30-month old Parmigiano-Reggiano can be used in the kitchen to enhance flavour in the preparation of main courses. It can be served in slivers on meat or fish carpaccios, or on roast beef with a drizzle of extra-virgin olive oil. This long maturation Parmigiano-Reggiano can be served with more or less structured red wines.

 


Parmigiano-Reggiano and Vegetables

Vegetable Flan with Parmigiano-ReggianoParmigiano-Reggiano mixes well with fresh vegetable salads, dressed with a bit of extra-virgin olive oil. It is an indispensable ingredient for baked vegetable pies and for traditional recipes, such as Aubergines alla Parmigiana.

 

 

Parmigiano-Reggiano with Fruit

Parmigiano-Reggiano with pearsA 12 to 18-month old Parmigiano-Reggiano can be enjoyed with fresh fruit, such as apples and pears. A 24 to 28-month old Parmigiano-Reggiano is an excellent accompaniment to any type of nuts and dried fruit (walnuts, hazelnuts and figs), and is superb with dried plums.

 


Parmigiano-Reggiano and Traditional Balsamic Vinegar

Parmigiano-Reggiano with Balsamic VinegarA sliver of matured Parmigiano-Reggiano is sublime if served with a few drops of Traditional Balsamic Vinegar from Modena or Reggio Emilia.