4
Easy
10 minutes
15 minutes
Cook’s note: For a less traditional twist, top the soup with Grana Padano crisps. Place small mounds of finely grated Grana Padano on a lined tray, spaced 3 cm apart, and bake at 200°C for 5–7 minutes until crisp and golden.
Find more Grana Padano recipes here
Food production: Marcelle van Rooyen
Food assistant: Bianca Jones
Photography: Shavan Rahim
Videography: Romy Wilson
With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. It's the perfect additon to Japanese salt bread giving it a luxurious taste of Italy’s absolute finest.
