Parmesan

Parmesan

What it is

Boccaccio, in 1350, dreamed up a paradise with a mountain of grated parmesan where cooks rolled pasta down the slopes. The dream still has a bank branch: Italian banks accept wheels of aging Parmigiano as loan collateral, guarded in climate-controlled vaults.

In the kitchen

Never discard the rind: dropped into a soup or a pot of beans, it melts its umami into the broth like a bouillon cube from heaven.

Goes with

Balsamic vinegar Tomato Rice Egg Asparagus Fennel Porcini Pine nut

Also used with

Aceto Balsamico Tradizionale DOP Prussian asparagus Bianchetto truffle Black trumpet Blonde d’Aquitaine beef Borage

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