parmigiano reggiano
Climate Change Is Threatening Bologna’s Most Popular Pasta
"People normally eat tortellini at Christmas in a broth but for the last five years, we haven't had a winter."
The Last Bite: How Soho’s Oldest Italian Deli Is Surviving Brexit
Lina Stores, long-standing purveyor of regional Italian produce and fresh pasta in London, is already feeling the impact of staff shortages and costly European imports.
A Guy Successfully Traded a Wheel of Old Cheese for a Car
A Sydney man was wondering if anyone wanted to trade a car for a wheel of Parmigiano-Reggiano cheese he picked up at a grocery store’s going-out-of-business sale.
Italian Scientists Are Going HAM on Fake Parmesan
Food science researchers from the University of Parma have developed a method of testing the authenticity of Parmigiano-Reggiano, which has protected food status under European law.
Science Has Unlocked the Secrets to Parmesan, A Dollar Slice’s Best Friend
They’ve reverse engineered the best cheese so now we can all make it, even if we live nowhere near the approved provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantua.
This Delicious, Decadent Pasta Dish Is How Action Bronson Eats Truffles
When we visited Babbo with Action Bronson, he savored this fresh pasta filled with braised tongue, pancetta, scallions, egg, and loads of Parmigiano-Reggiano and topped with freshly shaved white truffle.
Pornhub Has Seriously Pissed Off Italy's Parmigiano-Reggiano Industry
The Parmigiano-Reggiano Cheese Consortium is furious at Pornhub for mentioning Parmigiano-Reggiano in a commercial. This is a serious blow to cheese-lovers and porn-lovers alike, like the first time you catch your parents fighting.
Being Frank: Mexico City
The Franks head down to Mexico City to hang with chef Enrique Olvera at his well-known restaurant, Pujol, and take over the kitchen for two nights. Naturally, that means a ton of tomato sauce, pecorino cheese, eggplant, and The Grateful Dead.
The Cheese Mob Keeps Parmigiano-Reggiano in the Bank
Parmesan cheese, or Parmigiano-Reggiano, is money. It gets branded like a tattoo and sent directly off Parmigiano banks. But behind the dank flavor, this complicated wheel of enzymes and curds has an insane history guarded by a fiercely protective...