All you need to know about Parmigiano Reggiano

Thanksgiving weekend is here and we all have so many things to be thankful for. It gives us a chance to reflect on all the good things that have happened to us within the past year, to spend quality time with our loved ones, friends and family, and to allow us to be grateful for what we have. As always the highlight is the good food that will be consumed from the harvest.

I slowly started in the beginning of this week, to show you how Parmigiano cheese can be used in the most simplest ways at home, with a preparation made by Paolo Macchi and a recipe of mine, to the more elegant ways of presentation in a restaurant created by Chef Roberto Stabile from Restaurant Primo and Secondo , and now I think it's time for me to share a little bit of the history and making of this 'King of cheeses' – The Parmigiano Reggiano -.

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Paolo Macchi preparing a plate with Parmigiano Reggiano

Hi I’m back and here to stay! Here we are, Monday morning and a whole week a head of us, but since the Canadian thanks giving weekend is coming up it doesn’t feel as depressing as most Mondays do to me.
I have, since I started blogging, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can’t have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far ‘the King of Cheeses’, I am talking about – Parmigiano -.

I wanted to give this week a soft start and begin with showing you how we enjoy having this cheese at the Macchi residence!

Paolo’s Parmigiano reggiano plate

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