2 quick and easy weeknight dinners using Parmigiano Reggiano

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Parmigiano Reggiano is a true reflection of its place of origin and the work of generations of cheese artisans. It’s produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains between the rivers Po and Reno in northern Italy. It’s matured for a minimum of 24 months, and its sharp, nutty flavour makes it ideal for grating over salads and pastas, using in pestos, and adding flavour to soups and stews.

Here’s what to make this spring with Parmigiano Reggiano.

Caesar salad with parmesan crisps

Whether it was putting a spin on this iconic salad or sharing tips and tricks to improve the classic, one thing is certain: 2024 is the year Caesar salad was classified as cool again. We wanted to add our version to the pot: it features crispy Parmesan crisps instead of croutons, as well as the creamiest Caesar dressing you’ll ever make. This recipe will make the perfect no-cook lunch or a light side – or a much-needed crunchy addition to bring-and-braai get-togethers this summer.

Get the recipe for Caesar salad with parmesan crisps here.

Creamy baby marrow pasta

This summery pasta is ready in 30 minutes! If you’re a fan of chicken Alfredo, this is the easier, no-meat version for nights when thawing chicken breasts just won’t cut it. Make sure to serve this pasta dish with a huge helping of grated Parmigiano Reggiano.

Get the recipe for creamy baby marrow pasta here.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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