A cured hard cow's-milk cheese that is essentially Italian. Its name originates from the town of Parma, in the northern Italian region of Emilia-Romagna. Parmigiano reggiano is a protected name for true Parmesan which manufactured from 15th April to 11th November in the province of Parma. A good substitute for Reggiano often sold abroad as "Parmesan" is a similar cheese, known as grana padano. Parmesan is always best grated or shaved fresh before use.
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When cooking pasta the golden rule is to have the water rolling and boiling. This prevents the pasta sticking together. Also add plenty of salt to the cooking water. Drop in pasta, stir once then cook for 7 minutes (for fresh pasta) or according to packet instructions for dried pasta.
A powder made from ground dried chillies which varies in heat and flavour depending on the type of chilli used.