Parmigiano - Reggiano is one of those Italian gastronomic excellences that is among the most appreciated due to the remarkable aroma and taste of this highly prized cheese, which practically can never be missing from the table, especially when pasta makes its entrance. In this regard, the idea that this cheese is already mentioned in medieval times - during which it is believed to have been produced for the first time - can only make you smile - in a recipe in which it is used to give flavor to a dish of pasta.

Use in cooking

It is certainly one of the most versatile cheeses, which can be eaten in flakes as an aperitif, as well as grated on first courses to give an extra touch of flavour.


Parmigiano-Reggiano can be stored safely in the refrigerator, keeping its humidity stable, even better if inside a glass container that protects it from foreign odors.


Parmigiano-Reggiano is an extra hard cheese also suitable for those who suffer from lactose intolerance: in the course of a few hours from curdling, in fact, the lactose disappears due to some bacteria which are also responsible for the elimination of galactose.

Recipe list