Meanings of parmigiano-reggiano in English

Tommy Cooper Photo: Creative commons I always have parmigiano-reggiano, olive oil and pasta at home.

Then, instead of using salt, I sprinkle Parmigiano-Reggiano cheese over the top.

Of course, the Italians are sticklers for the right cheese: Parmigiano-Reggiano.

Only crumbs remained of the appetizer, garlic-rubbed bruschetta with prosciutto and shaved Parmigiano-Reggiano.

Why don't I grate my Parmigiano-Reggiano while you relax and find a killer.

Feel free to sprinkle a little Parmigiano-Reggiano on top.

Some tips for buying and grating Parmesan cheese: The real thing, Parmigiano-Reggiano, will deliver the best results.

You have to get the best Parmigiano-Reggiano cheese you can find (aged twenty-four months is perfection).

1 small wedge (at least 4 ounces) well-aged (at least 1 year) Parmigiano-Reggiano cheese

Feta, Parmigiano-Reggiano, or mozzarella will give you all the salty flavor you need (without the extra sodium you don't).

Pizza at its most basic, but since every ingredient counts, use ripe in-season tomatoes, fresh whole milk mozzarella, and real Parmigiano-Reggiano.

Arrange a first layer of dressed pasta, cover with ham and buffalo mozzarella cheese (Parmigiano-reggiano cheese too, if you wish).

1 cup grated Parmigiano-Reggiano or Asiago cheese

½ cup (2 ounces) freshly grated Parmigiano-Reggiano, for serving

½ cup freshly grated Parmigiano-Reggiano cheese

Good domestic Parmesan is made in the United States and is an acceptable substitute for the more complex flavored, and more expensive, imported Parmigiano-Reggiano.