Parmigiano Reggiano and Grana Padano (also known as Parmesan cheese(s)) are two famous Italian cheeses made from raw cow's milk. If you wish you may take a look here to better understand what we are talking about. Let's go!
A glass of champagne, a glass of good white sparkling or red still wine with Parmesan cheese, is a tasty aperitif.
Served in small chops, that cheese is also a must in every finger food buffet.
Grated on pasta, rice, ravioli in broth, it spices up your dishes. Not only a pleasure: it stimulates gastric juices helping the digestive process.
Cut in small pieces, it's a gorgeous companion of pears. Even an Italian saying reminds this classic combination:
Al contadino non far sapere quanto è buono il cacio con le pere
Don't tell the farmer how good is cheese with pears.
Spread it on the surface of your Pizza Margherita either replacing mozzarella or added on. Parmesan cheese makes an original combination of tastes.
Take a non-stick pan and grate some Parmesan cheese; make it melt and cool off until you get a nice salty wafer to garnish your dishes.
3 breadsticks and 4 bits of Parmesan cheese are a healthy and quick snack you can eat everywhere.
Try 3 grapes with a bit of Parmesan Cheese: the union of their sweet and savory flavors, give a pleasant sensation to your palate.
Cook two scrambled eggs, turn off the heat when they are cooked and soft. Then put a sprinkling of Parmesan cheese on the eggs and cover with the lid for one minute. The melted cheese will give a richer flavor to your eggs.
This is a real must. Parmesan cheese shaved in red chicory and dressed with lemon, salt and extra virgin olive oil, is a good side dish in every season of the year.
In the past beans were the meat of the poors: beans have always had many nutritional and energetic qualities.
Have you ever turned into jujube liquor?
Let’s profit from this season’s veggies.