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see ParmigianinoParmigianino
or Parmigiano
, 1503–40, Italian painter and etcher, one of the most sensitive mannerist artists (see mannerism) and one of the period's finest draftsmen. His real name was Girolamo Francesco Maria Mazzola.
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So, scientists at Oregon State University set out to characterize the aroma compounds of Parmigiano Reggiano cheese using gas chromatography-olfactometry.
They partnered with Filipino businessmen to bring Parmigiano to the Philippines.
The flavor of genuine Parmigiano Reggiano is unique, the product of very specific ingredients and processes.
6 Grate the parmigiano reggiano over the top and bake for 40-45 minutes until the potatoes are soft all the way through.
The imitations do not offer the same taste as Parmigiano Reggiano, which has the second highest concentration of glutamic acid after Roquefort.
For the Parmigiano Reggiano, the older it becomes the better, said Ori,
3 lbs) Parmigiano Reggiano, preferably aged 30 months, grated 4L (1 gallon) still mineral water, room temperature 15ml (1 tbsp) olive oil 500g (1.
The new product range includes a delicious Mediterranean inspired Aubergine Parmigiano Tart, where layers of courgette and aubergine are topped with a luxurious coating of Parmigiano Reggiano cheese and a crumbly breadcrumb topping.
79, 1 Litre) Specially selected Parmesan cheese 40g: (Specially Selected Parmigiano Reggiano - PS2.
Grana Padano, Prosciutto di Parma, Parmigiano Reggiano and Aceto Balsamico di Modena are a few of the products that hail from the Emilia-Romagna region.
According to the Associated Press, Italian farm lobby group Coldiretti said 400,000 huge, round Parmigiano cheeses were damaged after the racks where they are aged collapsed.