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• Parmigiano Reggiano
  ...ibed by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[parmesan cheese]]. ...is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
  3 KB (435 words) - 12:35, 17 August 2008
• Parmigiano-Reggiano
  ...ibed by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[parmesan cheese]]. ...is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
  3 KB (436 words) - 12:37, 17 August 2008

Page text matches

• Parmigiano Reggiano
  ...ibed by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[parmesan cheese]]. ...is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
  3 KB (435 words) - 12:35, 17 August 2008
• Parmigiano-Reggiano
  ...ibed by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[parmesan cheese]]. ...is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
  3 KB (436 words) - 12:37, 17 August 2008
• Grana (cheese)
  The two best-known examples of grana-type cheeses are [[Parmigiano-Reggiano]] and [[Grana Padano]]. The main difference between the two is that cows producing Parmigiano-Reggiano eat only grass and cereals (no [[silage]]),
  4 KB (573 words) - 23:44, 23 January 2009
• Meat Sauce Bolognese (Sugo alla Bolognese)
  ...water if necessary to make a creamy sauce. Toss in some grated Parmigiano-Reggiano just before you serve it. ...coat the pasta. Remove the pan from the heat and stir in grated Parmigiano-Reggiano cheese to taste. Check the seasoning, adding salt and pepper if necessary.
  3 KB (485 words) - 12:17, 28 October 2007
• Crucolo
  ...gular holes throughout. The flavor is reminiscent of a creamy [[Parmigiano Reggiano]], mild and buttery yet with a surprisingly tangy finish.
  626 bytes (92 words) - 16:50, 23 April 2010
• Pecorino
  ...ano is most often used on pasta dishes, like the better-known [[Parmigiano Reggiano]] ([[parmesan]]). Its distinctive strong, very [[salt]]y flavour means that
  1 KB (182 words) - 00:28, 23 June 2009
• Piave cheese
  ...xtra-old") at which point its taste resembles that of a young [[Parmigiano Reggiano]]. It pairs well with traditional Italian dishes such as risotto and polent
  1 KB (189 words) - 23:55, 23 January 2009
• Baked Polenta Margarita
  • 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano or grana Padano<br>
  2 KB (278 words) - 09:49, 18 August 2007
• Lasagne
  ...ese|parmesan]]. The classic Lasagne alla Bolognese uses only [[Parmigiano Reggiano]]. Many recipes also add [[bechamel]] sauce (besciamella).
  3 KB (490 words) - 08:42, 16 August 2009
• Risotto
  ...ic]], extra-virgin [[olive oil]], [[butter]], [[Parmesan cheese|Parmigiano Reggiano cheese]], vegetable [[broth]], good quality white [[wine]]. ...dd a good slice of unsalted butter, a few spoonfuls of grated [[Parmigiano Reggiano]] (to taste). Alternatively, you can add one of your favorite cheeses ([[Go
  5 KB (858 words) - 11:06, 8 October 2009
• Spaghetti Bolognese
  ...n a bed of spaghetti with a good sprinkling of grated cheese: [[Parmigiano Reggiano]], ‘Italian hard cheese’ or [[cheddar cheese|Cheddar]].
  4 KB (564 words) - 22:52, 17 September 2009
• Grappa
  ...]]-blossom honey and topped with a flake of mature Montasio or Parmiggiano-Reggiano cheese.
  5 KB (753 words) - 17:30, 13 June 2009
• Spaghetti alla Bolognese
  ...ist]]s and [[conchiglie|shells]], with a sprinkling of grated [[Parmigiano Reggiano|Parmesan cheese]], "Italian cheese" (similer cheese to parmasan) or grated
  4 KB (592 words) - 08:58, 8 October 2009

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