Read More  July 2010

Sweet Pairings

It’s tasty anyway you try it

Pairings with Parmigiano-Reggiano

It can be said that Parmigiano-Reggiano is good “no matter how you slice it.”
Its rich flavor is extremely versatile and can be paired with everything from pasta to salumi, meat to vegetables, fish to beans. It can even be eaten together with fruit or mixed with sweet flavors.

Parmigiano-Reggiano aged from 15 to 18 months has a pleasant dairy flavor with vegetal notes and is great paired with fresh, seasonal fruits like apples, pears, grapes or strawberries.
Older wheels, aged 24 to 28 months have richer aromas of citrus and can be served with dried fruit: nuts, hazelnuts, dried figs and especially dried prunes.
Parmigiano-Reggiano that has been aged for over 30 months has a strong flavor and even more complex aromas. It should be paired with honey, jams and mostarde.
Don’t forget to try the Parmigiano Reggiano with the Hand Cut Fresh Pears With Balsamic Vinegar compote, one of the great quality products by Academia Barilla (for purchasing: )

Academia Barilla compotes

Parmigiano-Reggiano can also be used to may interesting desserts. For example, a sweet Parmigiano puree with rosemary caramel is original and irresistible. Or try Parmigiano-Reggiano gelato with balsamic vinegar and crispy Prosciutto di Parma, a dessert created by young chef Alessandro Circiello.
Other Parmigiano-based desserts include two tarts made by chef Xavier Canal: the Crostatina La Romagna and the Crostatina La Emilia.
Or there is the caramelized tomato with Port, raspberries and cherries by chef Joaquim De Sousa, who uses a sweet cream of Parmigiano Stravecchio with vanilla to give an added dimension to the dish.
The apricot tatin with Parmigiano gelato and crisps, invented by chef Jordi Pedrell, is also a winning combination.

These and other recipes can be found on the website

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