There’s a reason Parmigiano Reggiano has earned its place on the British table – and few chefs understand its power quite like Gennaro Contaldo. The beloved Italian cook has been grating, shaving and snacking on the “king of cheeses” since childhood. Now, he’s sharing a handful of new recipes that show just how versatile it can be – whether it’s bringing a salty crunch to golden courgette fritters, a nutty depth to crisp roast potatoes, or a luxurious creaminess to Sicilian-style arancini.
This isn’t about fancy restaurant food, but about the kind of dishes Gennaro cooks at home: generous, simple and meant to be shared. Each one uses Parmigiano Reggiano at a different stage of maturity – from the delicate, milky notes of a young wedge to the deeply savoury crystals of an aged one – proving that a single ingredient can take you from fresh and zesty salads to rich, comforting feasts. It’s cooking at its most joyful: unfussy, flavourful and always with a handful of cheese.
