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Examples
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It would be years before I heard the name Parmigiano-Reggiano, the Italian wonder that makes Alfredo so amazing (my recipe's here, it's a breeze).
Michael Ruhlman: Becoming Better Cooks, or Why Sandra Lee Is Not Evil Incarnate 2010
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Thorpe's knockout combinations would match a hard, saltier cheese such as Parmigiano-Reggiano or a nutty, well-aged Gouda, with a "bloomy rind" - those soft, melting tallegios and Camemberts - and one slightly less accessible cheese, for instance, a classic English Stilton.
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Thorpe's knockout combinations would match a hard, saltier cheese such as Parmigiano-Reggiano or a nutty, well-aged Gouda, with a "bloomy rind" - those soft, melting tallegios and Camemberts - and one slightly less accessible cheese, for instance, a classic English Stilton.
Durangoherald.com 2009
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Rendering the cheese plate nearly obsolete, Mr. Briggs' latest confection—a slender bar $9—folds shaved Parmigiano-Reggiano and a sprinkling of fleur de sel into tempered chocolate.
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Supermarket Parmigiano-Reggiano, or parmesan, cannot compete with our 28-month-old product—and it is the same price as what they charge.
A Taste of Italy Bruce Palling 2011
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You can use Parmigiano-Reggiano, Grana Pa'dano (a great substitute for the more expensive Parmigiano-Reggiano), or Pecorino Romano (note Pecorino Romano is not a substitute for Parmigiano-Reggiano) 8. Portion control.
Vincent Scordo: Eight Tips for Making Perfect Pasta at Home Vincent Scordo 2011
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You can use Parmigiano-Reggiano, Grana Pa'dano (a great substitute for the more expensive Parmigiano-Reggiano), or Pecorino Romano (note Pecorino Romano is not a substitute for Parmigiano-Reggiano) 8. Portion control.
Vincent Scordo: Eight Tips for Making Perfect Pasta at Home Vincent Scordo 2011
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Serve immediately with grated Parmigiano-Reggiano cheese.
Hold the...Well, Nothing Ralph Gardner Jr. 2011
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At his farm in the rural outskirts of Modena, Italy, Umberto Panini produces about 4,300 wheels each year of the finest Parmigiano-Reggiano you will ever taste.
Valley of the Car Kings A.J. Baime 2011
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The middle is a crusty Parmigiano-Reggiano, sliced thin like pasta and cooked in a bean sauce, like my grandmother would make.
Best of the Food Fest Kathleen Squires 2012
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