Intense and complex Parmigiano Reggiano contains nutty, sweet, grassy, creamy and fruity flavor notes, all pulled together in one giant wheel of cheese.
Why mess with a good thing when it’s earned a nickname like “The King of Cheeses.” It’s no wonder that the same traditional methods and ingredients have been used for nine centuries.
Chef and author of Never Trust A Skinny Italian Chef opens in a new tab, Massimo Bottura, is an expert when it comes to treating Parmigiano Reggiano with the deference it deserves. After all, Bottura grew up in the Modena region of Italy (where Parmigiano Reggiano is made), where, as he says, “my veins are balsamic vinegar, my muscles are Parmigiano Reggiano.” He continues to honor his hometown with his Modena-based restaurant, Osteria Francescana, where he combines his innovative culinary vision with Italian food traditions, paying ultimate homage to the ingredients and techniques of the region.
It’s hard not to get caught up in Bottura’s enthusiasm as he waxes poetic about all of the culinary possibilities with Parmigiano Reggiano. Check out this video for a taste:
What’s your favorite way to enjoy Parmigiano Reggiano? Learn more about the history, our sourcing and ways to get the best out of Parmigiano Reggiano opens in a new tab and leave a comment on this post sharing your favorite ways to use Parmigiano Reggiano ideas for a chance to win a copy of Bottura’s book! UPDATE: Thanks for everyone that entered. Congrats to our randomly chosen winners: Linda D., Margot and Christy!
The fine print: No purchase necessary. Promotion ends Wednesday, March 4, 2015, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.
