The ideal ingredient
With its special texture, aroma and exceptional taste, Parmigiano-Reggiano is a great product.
It’s at its best served in chunks with fresh or dried fruit or balsamic vinegar and can be used to enhance the fl avour of soups, salads and main dishes.
Parmigiano-Reggiano is a complete and essential food. It’s the tasty way to a balanced diet – great for a modern lifestyle that requires physical energy and vitality.
PARMIGIANO-REGGIANO IN APPETISERS
Parmigiano-Reggiano (minimum 12 months) can be enjoyed with fresh raw vegetables like celery or plum tomatoes.
As a contrast to its delicate flavour, it can be eaten with a slightly spicy chutney like kiwi, apricot or cantaloupe.
Serve with dry white wine.
PARMIGIANO-REGGIANO WITH STARTERS
24 month old Parmigiano-Reggiano goes very well with most traditional Italian pasta dishes, grated or shaved.
Melting the rind in soups like Minestrone is a special touch.
PARMIGIANO-REGGIANO WITH MEAT AND FISH
The more mature Parmigiano-Reggiano (24 – 28 months) is especially tasty in main dishes. Serve it shaved on beef or fish carpaccio or on roast beef with a drop of extra virgin olive oil.
Long aged Parmigiano Reggiano can be served with lighter and more structured red wines.
PARMIGIANO-REGGIANO WITH VEGETABLES
Parmigiano-Reggiano goes well with fresh salads drizzled with extra virgin olive oil.
It’s a delicious ingredient in all kinds of vegetable dishes as well as the more traditional dishes like aubergine alla parmigiana.
PARMIGIANO-REGGIANO WITH FRUIT
Enjoy 18 month Parmigiano-Reggiano with fresh fruits like apples and pears.
A more aged Parmigiano-Reggiano is a perfect accompaniment to dried fruit and nuts like figs, hazelnuts and walnuts and is great with dried prunes.
PARMIGIANO-REGGIANO WITH ACETO BALSAMICO TRADIZIONALE
A chunk of aged Parmigiano-Reggiano is fantastic with a few drops of traditional balsamic vinegar from Modena or Reggio Emilia.