Parmigiano: A legend among cheeses

Hard and strongly flavored, Parmigiano is a legendary cheese known in every corner of the world. It has the power to satisfy hunger in a million ways.

Culinary star

This Italian cheese is made of unskimmed cow’s milk in strictly controlled conditions, only in regions Parma, Reggio Emilia, Modena, and a few spots of Mantua and Bologna. Due to its grainy texture, it crumbles slightly in the middle. Thanks to the prevailing fruit aroma with an undertone of spiciness, it has a rich, sharp flavor that was adored by Molière and Napoleon as well as Boccaccio who even mentioned it in his famous collection of tales The Decameron!

Excellent addition to every meal

This irresistibly delicious cheese best suits the dishes of Mediterranean cuisine. Of course, the manner of the serving depends on the dish. With rice or pasta, it’s best grated because it doesn’t get sticky or rubber-like in contact with the heat. On the other hand, with asparagus, zucchini, aubergine, and salads it’s better served sliced in thin leaf-like pieces. It’s excellent with any carpaccio and if you serve a cheese platter, break it into pieces. Our chef Mićo adds it to seafood fettuccine because it’s divine with pasta, prawns, mussels, clams, and oysters. However, it’s no less tasty in beef risotto with wild berries, rounding up the sumptuous palette of rich flavors. For the ultimate pleasure, sip a glass of red wine while nibbling on this king of cheeses. Cheers!