“Did you know the rind of Parmigiano Reggiano is completely edible? Unlike most hard cheeses, the rind is unwaxed and therefore you can have fun cooking it; because its flavour is stronger than ...

Buy fresh parmesan where possible; the taste is far superior to pre-packed cheese – and avoid ready-grated cheese at all costs. Because Parmigiano Reggiano cheese is not made with vegetarian ...

Serve in roasting pan or on a platter. Top generously with Parmigiano, some more carrot tops or parsley, and cranks of black pepper.

Cook penne pasta according to package directions ... Add 2 oz freshly grated Parmigiano Reggiano or Grana Padano cheese and toss. Plate dish. Add another pinch of cheese. Enjoy!

Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-Reggiano. Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the ...

It can be served within 10 minutes of cooking, served warm or cooked ... Scatter over rocket, shave over some parmigiano reggiano and drizzle with remaining olive oil.

The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available.

For decades, Parmigiano Reggiano has been a cornerstone of Italian cuisine – a cheese so steeped in tradition that its production is still governed by the same methods used a millennium ago.