Parmigiano Reggiano lives in my fridge all year round. It is, firmly, one of my top five essential cooking ingredients; one of my secret weapons as a cookery teacher and Italian food lover, I like to whip it out when I want to pack an umami punch.
Many of you may know it as Parmesan, and buy it as that pre-grated cheese that you sprinkle on top of your pasta. Parmigiano Reggiano has been around for about 1,000 years and to preserve its authenticity and avoid imitations, the EU has given it Protected Designation of Origin status. It can only be produced in five provinces; Parma, Reggio Emilia, Modena and parts of Mantua and Bologna. Producers must adhere to strict traditional methods of production. So next time you go grocery shopping, check out the packaging carefully: if it’s labelled Parmigiano Reggiano, you’re buying the real thing.
