Hailing from Emilia-Romagna, the clue is in the name: Parmigiano Reggiano is the ‘king’ of Italian cheeses. We tried seven savoury samples to find our favourite. Parmesan enjoys Protected Designation of Origin (PDO) status, meaning that similar hard cheeses from other regions – and of varying quality – cannot use its name. As a rule, […]
These cheese and parma ham twists from Lakeland are the perfect snack! Ingredients: 225g plain flour Pinch salt 50g butter, cubed 50g lard, cubed 150g Parmesan cheese, grated 30ml cold water 1 egg, beaten 8 slices Parma ham Method: Preheat the oven to 180°C/Gas 4 and line 2 baking sheets with non-stick liner. Combine the flour […]
Tagliolini con Parmigiano, prezzemolo e panna This delicately flavoured pasta dish is simplicity itself. If you serve it on its own, it will make a filling starter. With salad and some Italian bread, it becomes a complete meal. Use good-quality fresh pasta to cut down on time, because it cooks very quickly, although you can […]
There seems to be something really grating cheesemakers in Italy at the moment – particularly those who produce the infamous Parmigiano Reggiano. Parmigiano Reggiano creators plan to line the streets of Bologna this week, in protest against impetuous imposters that are using Parmigiano Reggiano’s fame to cash in on inferior cheeses that just don’t cut […]