Cheesy ponderings. Part one.

Parmigiano Reggiano or Parmesan?

Parmigiano Reggiano is one of the best known hard cheeses of northern Italy, but did you know that production dates back at least nine centuries?  In recent years it has been strictly regulated and the process closely controlled, earning it the approval stamp on its golden rind to confirm it is DOP, that is Protected Denomination of Origin, much as in the classification and controls of wine production.

As with all good things there will be cheeky imitations trying to take the glory, and often the name Parmesan is used for cheeses that bear no resemblance nor heritage to the genuine article.  So whilst you can argue, perhaps, that parmesan is a straight translation of the word Parmigiano, aficionados would argue that it is the not the same things at all!

‘Potayto’ . . . ‘Potahto’ you might say. 

But if we are to be truly representational of Lino’s beloved homeland and boast that we are an authentic Italian Ristorante then we must do our best to honour the traditions, and endeavour to bring the best and most authentic of foodie goodies to your table as we are able to source.

Lino’s social media post a few weeks ago showed these lovely chunks for Parmigano with the caption, “No words needed” and there you have it . . . perfetto!

Ciao for now

Sarah x

 

Posted on May 31, 2019 .