The origins of Parmigiano Reggiano date back to the Middle Ages, and it is none other than Giovanni Boccaccio in his ” Decameron ” who narrates the celebrity of this cheese already in 1200. A mention that suggests how well Parmigiano Reggiano must have been known and produced already in previous centuries.

Parmigiano Reggiano is a DOP product, the production of which is permitted exclusively in the areas of Parma, Reggio Emilia, Modena, and Bologna (although, recently, the production area has also been extended to mountain municipalities in upper Emilia), and regulated by the specifications established by the consortium of the same name.

The main differences between Parmigiano Reggiano and Grana Padano lie precisely in the production areas, but also in the processing techniques and the use of preservatives (banned in Parmigiano but allowed in Grana).

In addition to occupying a position among the most “ancient” cheeses in Italy, Parmigiano Reggiano is undoubtedly the most well-known and widespread dairy product of the Bel Paese. Its main use, in the form of grated flakes on a good plate of pasta, has been revisited in countless recipes over the years.

Thanks to its unmistakable flavor, its hard texture (perfect for grilling, grating, and melting) and its different maturations, Parmigiano Reggiano is perfectly suited to completing Italian-style appetizers, aperitifs of cured meats and cheeses, and cheese tastings.

Let’s find out how to exploit the fame and authentic flavor of Parmigiano Reggiano also in the preparation of desserts to offer to customers. Recipes for curious and innovative desserts suggested an Italian company that is an international leader in the production and marketing of Parmigiano Reggiano.

An entrepreneurial reality that boasts the representation of approximately 1,000 agricultural businesses in the Parmigiano Reggiano production area, with a range of certified quality products, known to the public and perfect for catering.

Last note: when preparing your recipes with Parmigiano Reggiano, always choose the best and be wary of imitations: Parmesan is probably the most famous cheese in the world, but also the most counterfeited.

Sweet mousse with Parmigiano Reggiano, pears and chocolate

Doses per person

For the Parmigiano Reggiano and pear mousse:

100 g of pear puree;
40 g of walnuts;
10 g of honey;
50 g of Parmigiano Reggiano aged 22 months and grated.

For the milk mousse

50 g of cream;
25 ml of milk;
20 g of sugar in syrup;

For decoration

sauce composed of 25 g of blueberries + 10 g of sugar;

traditional balsamic vinegar.

Coat crème caramel molds with melted chocolate and let it cool. Whip ¾ of the cream together with sugar syrup, grated Parmigiano Reggiano, chopped walnuts, honey, and pear sauce. Pour the mixture obtained into the molds previously lined with chocolate and leave to cool before closing everything with a new layer of tempered dark chocolate.

Serve the cake in the center of the plate, surrounded by the blueberry sauce, crumbled almonds, and a few drops of traditional balsamic vinegar.

Parmigiano Reggiano Cheesecake

Cheesecake is among the most loved and requested desserts by the public, but more and more customers are interested in the quality of the product. And if some turn up their noses at the possibility of ordering a frozen cheesecake, a Parmigiano Reggiano cheesecake is undoubtedly an excellent invitation to try something new and captivating.

The recipe is that of a normal cheesecake, to which you can choose to add a light sprinkling of grated Parmigiano Reggiano to the wafer dough, and a mixture of flour, Parmesan, and lemon juice to the cream mixture.

Serve the cheesecake garnished with vanilla cream and mint leaves, blueberry coulis, and a few flakes of Parmesan for an elegant touch.

Panna Cotta with Parmigiano Reggiano

Half-fill molds or finger food glasses with a mixture of 400 g of fresh cream and 100 g of Parmigiano Reggiano brought to a boil, adding 2 sheets of gelatine, well squeezed and blended.

Place the molds in the fridge and, once condensed, serve them with the addition of fruit coulis to taste (pears, blueberries, citrus fruits) and a touch of chocolate topper. For the garnish, you can also use dried and candied fruit, for a real explosion of flavour.

Parmigiano Reggiano millefeuille with pear and mandarin cream

Doses for 4 people

For the cream:

650 g of pears;
700 g of sugar;
70 g of pectin;
50 g of water;
50 g of fresh mandarin juice.

For the pastry:

200 g of Parmesan cheese aged 18 months;
50 g of butter;
250 g of cake flour;
2 egg yolks.

Mix flour, Parmesan, diced butter, and, later, egg yolks until you obtain a homogeneous mixture. Let everything rest wrapped in cling film for a few minutes in the fridge. Roll out the dough in a pan to a thickness of 0.5 cm and cut it according to the shape and size you prefer (star, circular, square, rectangular). Cook for 6 minutes at 150°.

For the cream, cook all the ingredients in a saucepan until they boil. Once the water has evaporated (approximately 20 minutes), let the mixture cool to thicken.

Serve alternating a disc of pasta with a layer of cream, garnishing everything with a few slices of caramelized pear.

Parmigiano Reggiano ice cream

Well yes: it can be done! The Parmigiano Reggiano ice cream is a very simple recipe, but one that always attracts attention (wouldn’t you taste it with your eyes closed?).

To prepare this dessert you need 500 ml of cream, 120 g of raw cane sugar, and 120 g of lightly matured and grated Parmigiano Reggiano.

Bring the cream and sugar to the boil in a saucepan, turn off the heat, and add the Parmesan, stirring until it melts well. Once cooled, place the mixture in an ice cream maker or the freezer (remembering, in the latter case, to mix it every 30 minutes at least 4 times).

Take the ice cream out of the fridge 10 minutes before serving it, offering it plain or garnishing it with jams of your choice, red fruit toppers, or balsamic vinegar cream.

Pear tart cooked with Parmigiano Reggiano, ricotta, and saffron

A “grandmother’s recipe” with a modern twist, mouth-watering.

Cut some under-ripe pears in half, removing the core. Let them cook in a saucepan with 600 ml of dry white wine, 50 g of sugar, a lemon peel, and a pinch of saffron.

Cook everything for 20 minutes over very low heat and in the meantime leave a mixture of 150 g of ricotta and 150 g of Parmigiano Reggiano aged for 18 months to rest in the fridge. Once cooking is finished, arrange the pears on a plate, adding a spoonful of cooking sauce and a touch of Parmesan ricotta, to be decorated with a few saffron stigmas.