For those loving good food, the name Parmigiano Reggiano represent surely not only a sort of tongue-twister but a hand crafted Italian product: Parmesan cheese. The Parmigiano Reggiano is the cheese whose elaboration takes the longest. In order to make one of these circular bricks it’s necessary to wait at least 22 months for the youngest cheese; the aging period can actually last 48 months, resulting on a pretty matured, luxurious product.
Many are the details concerning the savoir faire of parmesan; for instance, it’s actually engraved with an iron upon reaching maturity. Also, it’s not cut but “opened” as if opening a jewels box; in the briskly surface it will be possible to see tyrosine crystals, the signature of parmesan. All these rituals contribute to the tradition of this superb Italian product whose origin is as ancient as the XIII century.
The Italian cuisine has gained its reputation due to a simple fact: cooks were able to democratize their creations. If you think about it, most of Italian dishes are rather uncomplicated and tasty. At the Instituto Italiano di Cultura in Paris, an atelier de cuisine has been implemented. Once per month, an Italian chef is invited to share his gastronomical secrets.
Chef Michel Magada has been working with parmesan cheese for a while. He knows well that it can be incorporated in simple dishes like frollini, sbrisolona, grissini, panzerroti or gnocchi fritti, dishes taking less than 30 minutes to prepare. Either salty or sweet, as an appetizer or a dish, the parmesan is a versatile ingredient that combines with many recipes. Or, as many in Italy prefer, it can be eaten pure to appreciate its unique savor.