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There's a version of Parmigiano Reggiano that lives permanently on the side of a grater, waiting to be scattered over pasta at the last minute. And then there's what happens when you put the whole thing, rind and all, into a pot and let it do something extraordinary.

These recipes are about the second version.

Parmigiano Reggiano is one of Italy's most protected and revered cheeses, produced under strict PDO regulations in the same region, using the same methods, for over nine centuries. Rich, nutty and deeply savoury, it can transform the simplest recipes into something memorable. Whether you're after a crunchy aperitivo snack or a bowl of pure comfort, here are five ways to let it lead.

Parmesan crisps

Crispy, lacy and packed with cheesy flavour, Parmesan crisps are proof that sometimes the simplest recipes are the most impressive. You'd never guess these elegant crisps are made using leftover rinds of Parmigiano Reggiano. Serve them as a snack, add them to cheeseboards, or use them to bring crunch to soups and salads. They take just minutes to make, but instantly elevate any spread.

Parmesan crisps

A twist on pastina da Parmigiano Reggiano

If Parmesan crisps showcase Parmigiano Reggiano at its crunchiest, this pastina-inspired recipe highlights its creaminess. Inspired by traditional Italian comfort food, pastina da Parmigiano Reggiano usually uses small pasta shapes - although we used orecchiette - stock, butter and generous handfuls of finely grated cheese to create a silky, deeply satisfying bowl of pasta.

A twist on pastina da Parmigiano Reggiano

Parmesan broth with roasted leeks

The rind, which most people discard, is where the real magic happens. Simmered low and slow with chicken and vegetable stocks, aromatics, fresh herbs and whole peppercorns, it releases a depth of umami that transforms a simple vegetable broth into something deeply complex and completely unexpected. The leeks are fire-roasted until soft and slightly charred – caramelised at the edges, tender all the way through – then arranged in a bowl and the broth ladled over the top. A generous grating of Parmigiano Reggiano finishes it off.

Parmesan broth with roasted leeks

Mafaldine pasta with Parmigiano Reggiano sauce

Then there's the pasta. Woolworths' mafaldine – ruffled, ribbon-shaped pasta made in Puglia and designed to hold onto every drop of sauce. Here, Parmigiano Reggiano is melted into a jar of lemon-and-basil pesto with a splash of reserved pasta water, creating a silky, glossy sauce that clings to every fold. Fresh, vibrant and ready in minutes.

Mafaldine pasta with Parmigiano Reggiano sauce

Tagliolini pasta with mushroom-and-truffle sauce

And for something richer, Woolworths' tagliolini meets a jar of mushroom-and-truffle pasta sauce. Parmigiano Reggiano melts into the sauce with a splash of reserved pasta water, turning it silky and deeply comforting. Earthy, indulgent and elegant enough for a weeknight dinner that feels like a weekend.

Tagliolini pasta with mushroom & truffle sauce

Find more Parmigiano Reggiano recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it has been since 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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