Parmigiano Reggiano is not just the "king of grating cheeses": it is a versatile ingredient that can transform simple dishes into something special, from appetizers to desserts. Here is a selection of recipes, ordered by course, to use it to its best advantage across every aging period.
Appetizers
Parmigiano Reggiano shavings with pears and honey
A timeless classic: thinly slice 30-month aged Parmigiano Reggiano and arrange it on a plate with slices of fresh pear and a drizzle of chestnut honey. The contrast between the savory notes of the cheese and the sweetness of the pear and honey creates the perfect balance for starting an important meal.
Parmigiano Reggiano baskets (tuile baskets)
Melt a spoonful of grated Parmigiano Reggiano in a hot non-stick pan until it forms a golden, crispy disc. While still warm, mold it over an upside-down cup to give it the shape of a basket. Once cooled, fill it with crispy vegetables or a light mousse.
First courses
Risotto with Parmigiano Reggiano (risotto alla parmigiana)
The simplest risotto to make, yet the hardest to get right: toast the rice, deglaze with white wine, and add broth a little at a time. Off the heat, whisk in cold cubed butter and plenty of grated Parmigiano Reggiano, stirring vigorously to create the characteristic "wave." The longer the aging, the more flavorful the risotto will be, even with few additions.
Tagliatelle cacio e pepe with Parmigiano Reggiano
An Emilian version of the Roman classic: use Parmigiano Reggiano instead of Pecorino for a rounder, less pungent flavor, ideal for those who prefer a more delicate yet still intense taste.
Main courses
Parmigiana-style cutlet
Bread the meat (veal or chicken) in a mixture of breadcrumbs and finely grated Parmigiano Reggiano before frying: the crust will turn out more flavorful and crispy compared to a classic breading.
Desserts: yes, Parmigiano Reggiano works here too
Savory Parmigiano Reggiano cheesecake
A base of crumbled breadsticks and butter, a filling of cream cheese mixed with grated Parmigiano Reggiano, and a topping of fig jam or mostarda: a savory dessert that always surprises guests at the end of a meal, before coffee.
Parmigiano Reggiano and dark chocolate
A pairing that surprises but works: small pieces of 40-month aged Parmigiano Reggiano accompanied by squares of 70-80% dark chocolate. The savoriness of the cheese enhances the bitter notes of the cocoa, in a contrast that many Michelin-starred chefs feature in their tasting menus.
Tips for making the best use of each aging period in the kitchen
- 12-24 months: perfect grated over first courses, with a delicate flavor and the right amount of savoriness to avoid overpowering other ingredients.
- 30 months: ideal shaved for appetizers and salads, or for risottos with a more distinct flavor. 36-40 months: best enjoyed on its own, paired with honey, jams, or chocolate, where its granular structure and concentrated flavor take center stage.
Conclusion
Whether grated, shaved, or even paired with chocolate, Parmigiano Reggiano lends itself to infinite interpretations in the kitchen. Choosing the right aging for each recipe makes the difference between a good dish and an unforgettable one: discover our various aging levels to find the one best suited to your dishes.