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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.
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.
And Parmigiano Reggiano tastes better than the imitations.
For the Parmigiano Reggiano, the older it becomes the better, said Ori,
In addition to Auricchio provolone and Locatelli, it produces a range of DOP cheeses, from gorgonzola, taleggio, quartirolo, mascarpone, ricotta salata, sheep's milk cheeses, pecorino romano to parmigiano reggiano, among others.
79, 1 Litre) Specially selected Parmesan cheese 40g: (Specially Selected Parmigiano Reggiano - PS2.
DIVO Coarsely Grated Heart of Parmigiano Reggiano P.
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.
INGREDIENTS 100g crme frache 200ml milk 275g skinless and boneless smoked haddock fillets 15g unsalted butter, plus a generous knob extra 15g flour 40g grated Italian Parmigiano Reggiano, or similar 5 medium free-range eggs Bunch of fresh chives, snipped, and crusty bread to serve METHOD 1.