Due to its unmistakable aroma and unique flavour, Parmigiano Reggiano is an irreplaceable ingredient: not only it enhances the flavour of Italian and world cooking, but is also perfect on its own as an aperitif or a snack, paired with ingredients such as fresh fruit, walnuts, and honey. The King of Cheeses is a flavourful and essential food: the tastiest solution for a balanced and healthy diet in a dynamic, lively and healthy lifestyle.
Parmigiano Reggiano which is matured for 18 months is ideal paired with raw vegetables like celery and cherry tomatoes. To enhance its delicate taste, it should be paired with mild fruit chutneys, made with fruit such as kiwi, apricot, or melon. It is best served with a glass of dry white wine.
First courses and soups
Parmigiano Reggiano matured for 24 months is paired perfectly with most first course dishes, either grated or shaved. It pairs particularly well with soups and veloute, where the rind can also be used during cooking to add flavour to stock, soups, or broth.
Parmigiano Reggiano that is matured between 22 and 30 months is excellent in the preparation of main courses. A few thin slivers can be added to fish, meat carpaccio, or on roast beef with garden rocket and a dribble of extra virgin olive oil to enhance the flavour. Its longer maturation period makes this age of Parmigiano Reggiano perfectly paired with more full-bodied red wines.
Parmigiano Reggiano that is matured between 22 and 30 months is also excellent in slivers on fish carpaccio or in the preparation of stuffed squid with garlic, ricotta cheese and parsley and to cook scallops au gratin. An average maturation is excellent also for creaming a fish risotto.
Parmigiano Reggiano is perfect with salads and fresh vegetables, dressed with a dribble of extra virgin olive oil. It is a must in savoury pies, in oven baked vegetables and in many traditional recipes.
Parmigiano Reggiano that is matured between 15–18 months pairs perfectly with fresh fruits such as apples, pears, grapes, and strawberries. Parmigiano Reggiano that is matured between 24–28 months is enhanced when paired with any type of nuts and dried fruits, particularly walnuts, hazelnuts, dried figs and dried plums.
Traditional Balsamic Vinegar
A sliver of 30-36-month old Parmigiano Reggiano is sublime served with a few drops of Traditional Balsamic Vinegar from Modena or Reggio Emilia.