Venetian bitter, Prosecco, soda

Fresh gin, classic tonic water

Milanese bitter, red vermouth from Turin, splash of soda

A dry, clean approach. Honjozo is a light, dry sake with a subtle aroma and smooth texture. Its dryness and lightness make it an excellent match for 12–18 month Parmigiano Reggiano, where its delicate character blends with and supports the young cheese.

Bourbon whiskey, sugar, Angostura bitters, soda

The young and intermediate maturations of Parmigiano Reggiano find an unexpected partner in a peated single malt bottled at cask strength. The maritime peat and citrusy notes of lemon and orange peel accompany the milky notes of the cheese with precision, while the full strength brings forward all the complexity of the distillate.

At 24 months, Parmigiano Reggiano offers perfect balance, making it ideal for many pairings: from the classic with pear jam to more refined options like cherry or quince, which add a tangy note. Fig jam or bitter orange and lemon marmalades also pair nicely—their slight bitterness contrasting with the cheese’s residual sweetness.

Cuban rum, lime, sugar

Sassolino liqueur, sparkling Lambrusco, soda

Gin, lemon, sugar, Champagne

Savoury-style gin, classic tonic water

At 24 months, Parmigiano Reggiano gains savory depth and structure while remaining balanced between sweet and salty notes. This makes it extremely versatile. Try it with Belgian Dubbel, with hints of malt, biscuit, and even chocolate; or with Helles, which adds wildflower honey tones. Blanche beers offer bright acidity, while British Bitter brings earthy, herbal aromas. Full-bodied options like Marzen and Bock work beautifully, as do hop-forward IPAs (British and American) with their resinous, balsamic notes. Belgian Blonde Ale enhances the cheese’s vegetal hints.

The 36-month Parmigiano Reggiano reveals intense aromas: meat broth, cheese rind, melted butter, and spices. Pair it with equally rich beers: Strong Belgian Ale, with alcohol content around 8.5% and lively carbonation to cleanse the palate; Doppelbock, with roasted depth; Rauchbier from Bamberg, with its signature smokiness; fruity and acidic Sour beers; smooth, fine-bubbled Dubbel; and moderately hopped Tripels.

In this aged Parmigiano Reggiano, savory notes and bold aromas—meat broth, cheese rind, spices—take center stage. The ideal match is a sweet contrast: try strawberry compote or chestnut jam for a unique texture and original twist. Aged Parmigiano Reggiano has the complexity to stand up to more structured pairings, like strawberry with black pepper or pumpkin compote infused with the spicy kick of ginger.

An umami-rich, complex approach. Aged sakes, like koshu, offer remarkable aromatic complexity. Their caramel and nutty notes match perfectly with the dried fruit and meat broth nuances of Parmigiano Reggiano aged over 36 months. This pairing creates a layered, enveloping sensory experience.

Gin, bitter, red vermouth

Sweet red vermouth, sparkling Alta Langa, soda

Bourbon whiskey, lemon, sugar, egg white

Gin, lemon, sugar, blackberry liqueur float

Bourbon whiskey, bitter, red vermouth

Spiced gin, light tonic water

Tequila, lime, Cointreau, salt rim

Old Tom gin, red vermouth, maraschino liqueur, orange bitters

Parmigiano Reggiano aged 60 months is a monument of flavor, with an intricate aromatic profile: dried fruit, spice, undergrowth (like dried mushrooms), and roasted nuances. It calls for equally complex beers: fruity Tripels with candied citrus notes, bold and intense Imperial Stouts, silky Oatmeal Stouts, rich Coffee Stouts, fruit-forward Quadrupels, aged Barley Wines that echo the cheese’s spice, and Oud Bruin with acidic, woody notes.

Milan-style bitter, sparkling Franciacorta, soda