Comments on: Parmigiano Reggiano, the King of Italian Cheese

By: Chef Chuck

Chef Chuck — Thu, 21 Apr 2011 11:40:31 +0000

Yes, The KING of cheeses….
Thank you for sharing

By: brian y. watts

brian y. watts — Wed, 28 Oct 2009 23:37:36 +0000

Howdy i viewed your internet site with my untried, special browser DeepNet Explorer and require to say you that the blog is shown up not correct like in FF 3.

By: Ricotta, The Pan-Italian-Almost-Cheese | Italy In SF

Ricotta, The Pan-Italian-Almost-Cheese | Italy In SF — Wed, 29 Apr 2009 18:41:54 +0000

[...] in a country with so many delicious cheeses, like Caciocavallo, the hundred types of pecorino, Parmigiano and Formaggio di Fossa and mozzarella, my favorite cheese is not even a real cheese. What can I [...]

By: Caciocavallo Silano | Italy In SF

Caciocavallo Silano | Italy In SF — Mon, 13 Apr 2009 05:31:28 +0000

[...] and stronger as it ages, gaining a piquant chracteristics that makes it a good substitute for Parmigiano in some [...]

By: The Cheeseboard Collective, Berkeley | Italy In SF

The Cheeseboard Collective, Berkeley | Italy In SF — Mon, 23 Mar 2009 18:34:30 +0000

[...] look for it as a stand-alone food, making my fridge always only privy to mozzarella, ricotta and Parmigiano Reggiano. Nevertheless, if you like- and LOVE cheese, the Cheeseboard is the place where to [...]

By: Acquerello, San Francisco | Italy In SF

Acquerello, San Francisco | Italy In SF — Thu, 12 Feb 2009 15:33:41 +0000

[...] antipasti we picked the Parmigiano budino over buttery nettles with micro herb salad, and carpaccio with shaved artichoke salad and [...]

By: Prosciutto di Parma | Italy In SF

Prosciutto di Parma | Italy In SF — Tue, 21 Oct 2008 15:34:10 +0000

[...] is at the center of several world-famous Italian foods- Parmigiano is from here, as well as the best known prosciutto. In ancient times, Parma was a trading post for [...]

By: The Grocery Llist: Bristol Farms, San Francisco | Italy In SF

The Grocery Llist: Bristol Farms, San Francisco | Italy In SF — Mon, 20 Oct 2008 19:06:55 +0000

[...] few more common products, like the ever-present llly Caffe’, Parmigiano Reggiano, bronze-extruded pasta like Rustichella and ricotta and mascarpone [...]

By: Protecting Local Foods: Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed | Italy In SF

Mon, 13 Oct 2008 16:45:13 +0000

[...] the same name. Examples of DOP products are Aceto Balsamico Tradizionale (area around Modena), Parmigiano Reggiano (around Parma), Castelmagno cheese (around Cuneo, in Piedmont) and Formaggio di Fossa (in [...]

By: 100+ Things to Know If You’re Going to Italy- Part 3 | Italy In SF

100+ Things to Know If You’re Going to Italy- Part 3 | Italy In SF — Wed, 24 Sep 2008 15:38:12 +0000

[...] for the food, which will range from simple chips and pretzels to sophisticated warm appetizers and parmigiano cubes sprinkled with balsamic vinegar. Buffet is all you can eat (but don’t forget the rules [...]