Parmigiano Reggiano

Human labour, a thousand years of history, traditions, and a cherished and protected land come together to produce an inimitable cheese.

parmigiano reggiano branded

Parmigiano Reggiano is one of the oldest and richest cheeses in the world. It is essentially still produced today as it was nearly 1,000 years ago, using the same ingredients and the same craftsmanship and production techniques that have undergone very few changes.

Renowned celebrity chef and cookbook author, Gennaro Contaldo, has been announced as the brand ambassador for Parmigiano Reggiano in the UK. This is a natural partnership, arising from Gennaro’s instrumental role in popularising Italian food for British consumers through his restaurants, television series, and popular cookbooks.

Gennaro’s latest project with Parmigiano Reggiano saw him travelling to Reggio Emilia to trace the origins of the unique and inimitable cheese for his latest documentary. As one of the oldest and richest cheeses in the world, Parmigiano Reggiano is essentially still produced today as it was nearly 1,000 years ago, using only 3 ingredients (milk, salt, and rennet), and production techniques that have undergone very few changes. As a Protected Designation of Origin (PDO) product, Parmigiano Reggiano is exclusively made in a small area of northern Italy (specifically in the provinces of Parma, Reggio Emilia, Modena, Bologna - to the left of the river Reno - and Mantua - to the right of the river Po) and is the only cheese that can legally be called “Parmesan” in the EU and other countries where the law applies

Nicola Bertinelli, President of the Consorzio del Parmigiano Reggiano, commented:

“We are thrilled to welcome Gennaro Contaldo on board as a brand ambassador for Parmigiano Reggiano. Having grown up eating and cooking with Parmigiano Reggiano, Gennaro understands the authenticity, craftsmanship, and heritage behind the product, and is the perfect fit to develop plenty of delicious recipes with the one and only Parmesan”.

For more information please vist the Parmigiano Reggiano website

Parmigiano Reggiano Corn and carrot velouté with Parmigiano Reggiano crisps with seeds

Peel the carrots and blend them coarsely. Melt the butter in a pan, add the carrots and a pinch of salt. Sautée them for a few minutes over high heat. Add the stock and bring to a boil. Gradually pour the corn flour stirring wi

Parmigiano Reggiano Butternut and Asparagus Risotto

This easy-to-make vegetarian risotto has the most wonderful flavour and texture – thanks to using plenty of Parmigiano Reggiano!

Parmigiano Reggiano Garlic and Parsley Tear and Share Flatbread

Ahh - the aroma! Not to mention the flavour! Enjoy your share of this sensory treat!

Parmigiano Reggiano Salad with Avocado Strawberries and Figs

This stunningly beautiful salad is a fresh and fruity combination of avocado, strawberries, fresh figs and Parmigiano Reggiano shavings, with a lemon, mustard and olive oil dressing. Verdict? Sensational!

Parmigiano Reggiano Chicken Parmesan with Mozzarella

Slice the mozzarella and dress it with oil, salt, pepper, oregano and a pinch of dried chili. Put aside. In a dish, mix breadcrumbs, grated Parmigiano Reggiano and lemon zest. Shell the eggs, put them in another dish and beat with a fork.

Parmigiano Reggiano Roasted Vegetables and Chorizo Lasagne

Try a new take on a family favourite with this delicious recipe.

Parmigiano Reggiano Roast Potato Salad with Parsley Egg and Caper Dressing

There’s a delicious simplicity to this roast potato salad – with its dual use of finely grated and shaved Parmigiano Reggiano.

Parmigiano Reggiano Pull Apart Garland

This gorgeous garland makes a spectacular centrepiece for special occasions.

Parmigiano Reggiano Pancetta and Leek Ciabatta Bake

This easy-to-make family dish is made with torn-up ciabatta bread, leeks cooked in butter and little cubes of pancetta, with lots of grated Parmigiano Reggiano to create a glorious puffed-up savoury bread and butter pudding.

Parmigiano Reggiano Party Nibbles

Perfect for entertaining, these three Parmigiano Reggiano nibbles are tasty and moreish.

Parmigiano Reggiano Cauliflower Mac and Cheese

Make this inspired combination of macaroni cheese and cauliflower cheese – taken to new heights with plenty of Parmigiano Reggiano!

Parmigiano Reggiano Chicken Tray Bake

This delicious chicken tray bake with Parmigiano Reggiano is an easy assembly job – with great-tasting results!

Parmigiano Reggiano Minestrone

This classic minestrone is delicious – and it’s SO easy to make! It’s packed with healthy vegetables, and the Parmigiano Reggiano adds a wonderful flavour and authenticity – and some valuable protein too.

Parmigiano Reggiano Baked Aubergine and Mushroom Parmigiana

Based on the classic aubergine dish, this version includes large flat mushrooms too – and it’s delicious!

Parmigiano Reggiano Potato Gnocchi and Parmigiano Reggiano Cream

With only five ingredients, there’s nowhere to hide here. Just beautifully light gnocchi in a salty parmesan cream sauce. This is the Piedomontese version of gnocchi and therefore only has potato, flour and salt. To ensure the gnocchi are “soft pillows”, they need to be made and cooked within half an hour of making the dough.