AFTER 900 YEARS IS STILL THE KING: Parmesan Cheese the ingredient that goes with everything (or almost) With fruit -either dried or fresh, meat, soups, cheese, wine…depending on the age, Parmesan cheese is the ingredient that can be used in all recipes with the exception of fish. “Pasta alle vongole ‘ (pasta with clams) will lose all flavour if combined with Parmesan cheese. The strong taste of the latter, will overcome the former. If you are planning a dinner party or as a restaurateur thinking to improve your menu, here are some considerations to keep in mind: ✓ Parmigiano Reggiano 15 to 18 months old is great with fresh seasonal fruits; ✓ Parmigiano Reggiano 18 months+ old: Perfect for appetizers and small snacks; ✓ Parmigiano Reggiano 22 to 30 months old: is excellent with meat; ✓ Parmigiano Reggiano 24 months old: perfectly matches soups and vegetable cream soups. ✓ Parmigiano Reggiano 24 to 28 months old: is excellent with any kind of dried fruit . This amazing cheese comes from Parma in Emilia Romagna Region, in the north east of Italy, thanks to the abundance of streams and extensive pastures. Below some examples of Parmesan lollipops, Parmesan biscuits topped with betroot and ricotta mash, Parmesan souffle’ topped with vegetables.
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