The number one reason people choose Parmigiano Reggiano is the exceptional taste. To experience the inimitable flavor, aroma and texture of the real thing, make sure it is not just any ordinary cheese, but authentic Parmigiano Reggiano – the one that’s made in Italy, and has dots on the outer rind.

Parmigiano Reggiano is aged longer than ordinary cheeses, and aging is one of the reasons for its rich flavor and granular texture. Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

"Where can I find the real deal from Italy" you ask? Here is a tool that will help you find a store that sells Parmigiano Reggiano.

Parmigiano Reggiano, have the purpose of giving some brief and useful information about Parmigiano Reggiano cheese, its characteristics and procedures at the point of sale.

Our collection of delicious recipes using Parmigiano Reggiano® that will delight you, your family and your guests.

In case you have not experienced the real thing, please do yourself a favor: the next time you crave a really good cheese, make sure it is not just any ordinary cheese, but AUTHENTIC Parmigiano Reggiano – the one that’s made in Italy, and has dots on the rind.

Fettuccine Alfredo is a popular Italian pasta dish tossed with butter and Parmigiano Reggiano cheese. The dish was first created in 1907 by Alfredo di Lelio – who prepared it as a gesture of love for his wife after she gave birth to their first child.

Say “Parmigiano Reggiano”! The sweepstakes has ended but you can still practice saying “Parmigiano Reggiano” like a true Italian! Follow the guidance of Chef David Rocco in the video below, and enjoy the amazing flavor of authentic Parmigiano Reggiano at home.

Here we present Chef Michele Casadei Massari’s special version, which can be made quickly in three simple steps, and uses only Parmigiano Reggiano cheese, because according to Chef Michele, “it’s the most soluble hard cheese ever; hence an amazing fit for this recipe”.

Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.