"Solo di Bruna" Parmigiano Reggiano is not just an ingredient to grate over pasta: its character changes depending on its aging, and with it, the best way to use it in the kitchen also changes. Here are five simple ideas, one for every occasion.
36-month-aged shavings on a board with honey and walnuts
Recommended aging: 36 months
The simplest recipe of all, perfect for a quick aperitif. Break the 36-month Parmigiano into irregular shavings and arrange them on a board with shelled walnuts and a drizzle of alfalfa honey. The contrast between the savoriness of the aged cheese and the sweetness of the honey is why this pairing never goes out of style.
Risotto creamed with 24-month Parmigiano
Recommended aging: 24 months
For a creamy and balanced risotto, the 24-month variety is the ideal choice: savory enough to add character, but not so intense as to overwhelm the other ingredients. At the end of cooking, turn off the heat and stir in plenty of grated Parmigiano and a knob of butter, mixing vigorously until you achieve the classic "wave" consistency.
Crispy 60-month Parmigiano wafers
Recommended aging: 60 months
Place small mounds of grated, well-aged Parmigiano on a baking sheet lined with parchment paper, spaced apart, and bake at 180°C (356°F) for a few minutes until golden. The result is crispy wafers that are perfect for accompanying an aperitif or garnishing a vegetable soup.
Parmigiano cream on warm crostini
Recommended product: Valserena Parmigiano Reggiano Cream
The fastest way to bring the taste of Parmigiano to the table without cooking a thing. Spread our Parmigiano cream on warm, freshly toasted bread: the heat from the bread makes it even more indulgent.
Grated "Il Cuore Valserena" on buttered tagliatelle
Recommended product: Il Cuore Valserena
The central part of the wheel, the most prized section, deserves a dish just as simple: fresh tagliatelle dressed only with melted butter and plenty of freshly grated Parmigiano. A minimalist dish where the only real star is the cheese.
"You don't need an elaborate recipe to enhance a good Parmigiano — sometimes it's enough to let it be the star of a simple dish."
How to choose the right aging for every recipe
The general rule: younger aging periods (12–24 months) melt better and are ideal for creaming and sauces; more intense ones (36 months and up) are best enjoyed on their own, in shavings, or as the stars of a cheese board. If you are unsure, the 24-month variety remains the most versatile choice for most kitchen preparations.
In brief
- 36 months + honey and walnuts: the simplest and most effective aperitif
- 24 months: the ideal choice for risottos and creaming
- 60 months: perfect for crispy baked wafers
- Parmigiano cream and Il Cuore: for those seeking maximum simplicity
Discover all our aging varieties for your next recipe.
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