On 17 January 1543 the then famous Cristoforo di Messisbugo – describing the private dinner prepared at his place, a dinner among friends with only 20 people and unpretentious (Lord Cristoforo underlined: without veal and without capons) - wrote in his recipe book about fruits and preserves (desserts): no.6 dishes of Parmigiano cheese.

It is worth noticing the delicacy to serve Parmigiano-Reggiano with fresh eggs and pears
: this cheese with fruit (not only pears and grapes, but also apples, peaches, walnuts, figs, kiwis, etc.) is rediscovered also today as a conclusion to a meal or as agourmet dessert.

Dressing pasta with Parmigiano is an ancient tradition
, as stated in the remote 16th century by Salimbene Friar in his Chronicles.

Several biographers of Molière reported that this great playwright, in old age, mainly lived on Parmigiano cheese.
Therefore, he was already in line with the principles ofmodern dietetics that recommend this cheese for children and elderly people as well, owing to its high nutritional value, its digestibility and richness in calcium and phosphorous that can be easily assimilated.

The most straightforward testimonies are found in the manuscripts held in the archives of Reggio Emilia and Parma, and, in particular, in the registers of exported goods talking about batches of Parmigiano-Reggiano cheese shipped to all parts of civilised Europe.
There would be many episodes deserving mention, but one for all is a passage contained in a letter of theCarteggio degli Anziani di Reggio Emilia, dated 21 January 1536 . These gentlemen, acknowledging the complaints made by A. Patacino, our town dweller, express a polite protest because carrying Parmigiano-Reggiano to Venice, they force him to pay customs duties. With its unexpected topicality, this letter deserves closing our brief selection of quotations.