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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. What makes it so exceptional isn't just the flavour of the cheese itself, but what happens when that flavour is coaxed out slowly, over heat.

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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