Parmigiano Reggiano: a perfect pairing for every maturation
Thanks to its great biodiversity Parmigiano Reggiano is an irreplaceable ingredient in the kitchen: it enhances traditional recipes and enriches every course with aromas and flavours that vary depending on its maturation.
It is perfect on its own as an aperitif with friends or as a healthy snack, it is excellent with fresh fruit, walnuts and honey.
Parmigiano Reggiano as an Aperitif
Parmigiano Reggiano with a maturation of 12-18 months is ideal as an aperitif paired with raw vegetables like celery and cherry tomatoes.
Its delicate aroma is enhanced by mild fruit chutneys, for example made with kiwi, apricot or melon.
To be served with sparkling or medium-bodied still white wines. It pairs perfectly well also with low-alcohol cocktails.
Parmigiano Reggiano in Soup and Pasta Courses
Parmigiano Reggiano with a maturation of 24 months pairs perfectly well with the majority of pasta and rice courses, soups and vegetable creams, both grated and in slivers.
Also the rind, once thoroughly cleaned, can be added to vegetable soups or creams to enrich their flavour.
Parmigiano Reggiano with Meat and Fish
Parmigiano Reggiano with a maturation between 24 and 30 months is excellent in the preparation of main courses: slivers on fish or meat carpaccio or on roastbeef with garden rocket and a dribble of extra virgin olive oil.
Its long maturation allows to pair this Parmigiano Reggiano with more structured red wines.
Parmigiano Reggiano with Vegetables
Parmigiano Reggiano is perfect in salads and with fresh vegetables dressed with a dribble of extra virgin olive oil.
It naturally flavours also baked vegetables or au gratin, as well as savoury pies.
Parmigiano Reggiano with Fruit
Parmigiano Reggiano with a maturation between 12 and 18 months pairs perfectly well with fresh fruit, such as apples, pears, grapes and strawberries.
Parmigiano Reggiano with a maturation between 24 and 30 months is excellent with dehydrated fruit (apricots, figs, raisins, plums).
Longer maturations pair with nuts like walnuts and hazelnuts.
Parmigiano Reggiano with Traditional Balsamic Vinegar
The pronounced aromas of Parmigiano Reggiano with a maturation of more than 36 months pair perfectly with the sweetness and slight acidity of some drops of Traditional Balsamic Vinegar of Modena or Reggio Emilia.