The good and the grate: 3 Parmigiano Reggiano recipes you have to try this season

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The MVP of hard cheeses is Parmigiano Reggiano, hands down. If you wonder why it tastes so good, it's because it's made the same way it was created nine centuries ago:

• abiding by rigorous centuries-old techniques
• natural fermentation
• an ageing process lasting at least 12 months.

The result is a firm, nutty cheese that elevates cheeseboards, pasta, sauces and salads to new heights. Parmigiano Reggiano is well-known for its iconic umami-rich flavour and granular, crumbly texture. To check whether you've purchased the real deal, the rind of the cheese is branded with an official Parmigiano Reggiano logo and PDO (Protected Designation of Origin) insignia – your guarantee of an unforgettable taste experience.

Wondering what you can make with Parmigiano Reggiano? Here are 3 recipes you have to try:

1. Cacio e pepe gnocchi

Can you believe this needs just four ingredients and 16 minutes to come together? This is a mash-up of two classic Italian dishes – cacio e pepe and gnocchi. This Parmigiano Reggiano and cracked black pepper dish may seem basic, but trust us, once you make it you'll have it on your midweek dinner rotation.Get the recipe for cacio e pepe gnocchi here.

2. Tomato-and-Parmesan bake

Move over potatoes, there's a new savoury bake in town! This tomato-and-Parmigiano Reggiano bake combines juicy, ripe tomatoes, fresh basil, chunks of toasted, crusty bread, and Parmigiano Reggiano in a simple baked casserole. You can serve it warm as a side dish or serve it cold as a salad, similar to Panzanella.Get the recipe for tomato-and-parmesan bake here.

3. Parmesan-crusted chicken

Easy for weeknight suppers but impressive enough to serve when hosting, we love how versatile this Parmesan-crusted chicken recipe is. You need just 6 ingredients and it can be pan-seared, oven-baked or air-fried – it's up to you. You don't have limit Parmesan-crusting to chicken; steak and pork work just as well. Don't forget about your favourite vegetables, too (we love Parmesan-crusted brinjal). Get the recipe Parmesan-crusted chicken here.

Find more cheese recipes here. 

Photography: Jan Ras 
Production: Brita du Plessis
Food assistant: Josh van Zyl

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 taste. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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