Sign up below to recevie all the latest updates & news
Sina blog



The Cookery


Once bought, Parmigiano-Reggiano must be kept in the refrigerator, protected in the special glass or plastic containers for cheese available on the market, or it must be wrapped up in the traditional hemp rags (difficult to be found on the market) or simply in the special tin-foil.


Parmigiano-Reggiano can be used in many different ways in cooking; in fact this product has always tickled the fancy and inspiration of chefs who created real cookery works of art.

  • Parmigiano-Reggiano weds wonderfully to soups and dishes. Freshly grated directly on the serving plate to keep its fragrance, it enriches and makes each dish tasty.
  • There’s nothing better to whet the appetite than tasting a good hors-d’oeuvre. Use the special almond-shaped knife and make a light side pressure to cut regular flakes. Serve on a wooden chopping-board.

  • Thin slices of Parmigiano-Reggiano are an excellent dressing for salads or carpaccio.


for six people

  • 10 slices of bread for toast

  • gr. 100 of grated Parmigiano-Reggiano
  • gr. 60 of butter
  • gr. 30 of fresh ground truffle, and thin slices of truffle as decoration

Make 18 rounded canapés out of the slices of bread.
Add the soften butter to Parmigiano-Reggiano and to the ground truffle, mix well until you get a soft and homogeneous mixture. .
With a cloth pocket for confectionery place in equal parts the mixture on the canapés and use the slices of truffle as a decoration.



  • flakes, not too big of ripe Parmigiano-Reggiano
  • lemon juice or traditional balsamic vinegar of Modena

Flavour and whisk the flakes in the lemon juice or in the balsamic vinegar two or three hours long. Drain them and serve them well distributed in a small bowl. They are a tasty digestive dish.


for 6 people

  • gr. 800 of cultivated fresh mushrooms
  • gr.15 of dried mushrooms
  • gr. 40 of grated Parmigiano-Reggiano
  • 12 slices of sliced bread
  • gr. 40 of butter or vegetable margarine
  • a clove of garlic
  • a level spoon of flour
  • a tuft of parsley
  • a glass of milk
  • oil q.s.
  • salt and pepper

Put the dried mushrooms to soak and take the crust off the bread. Clean the fresh mushrooms. After having sliced them, let them brown in a saucepan with butter and the clove of garlic.
Add the dried mushrooms after having drained, squeezed, and minced them, add salt and pepper and let everything flavour for a few minutes. Then sprinkle flour, stir, dilute with milk and take the clove of garlic away. Cook on a slow fire stirring now and then so that the mixture doesn’t get burnt.
At the end of the cooking add Parmigiano-Reggiano and finely chopped parsley without stems to the mushrooms .
Grease with a little oil the slices of bread and toast them in a hot oven for a few minutes. Then distribute evenly the mixture on the croutons and place them two by two on the plates, garnishing them with a leaf of lettuce.



  • gr.100 of grated Parmigiano-Reggiano
  • gr.200 of buttermilk curd
  • gr.100 of butter
  • nutmeg
  • roughly bread-crumbs

Mix the grated cheese, butter an buttermilk curd flavoured with nutmeg. Once you get a homogeneous mixture, make many little balls, squeeze them slightly and put them in the refrigerator. Take them out before serving and cover them with bread-crumbs that had previously been toasted in a pan.



  • gr. 400 of rice
  • gr.100 of grated Parmigiano-Reggiano
  • gr.100 of butter
  • 1 small onion
  • 1 litre of broth

Chop finely the onion and make it brown a little in a saucepan with 50 g. of butter. Add the rice and, stir with a wooden spoon and let it cook for at least 5 minutes on a slow fire until the rice is shiny and almost transparent. Pour in the saucepan a cup of hot broth and, without stopping stirring, add little by little the hot broth until the rice is cooked "al dente" (to the bite). Add the salt. Half way through cooking add 30 gr. of butter and when it’s cooked remove the saucepan from fire, add the remaining butter and the Parmigiano-Reggiano freshly grated, stir and serve immediately.


For six people

  • gr. 400 of spaghetti
  • gr.100 of ripe Parmigiano-Reggiano, grated
  • gr.150 of gorgonzola
  • gr. 50 of cream
  • gr.20 of butter
  • salt and pepper

Cook spaghetti. In a saucepan melt gorgonzola with butter, add cream and 50 gr. Parmigiano-Reggiano, stir in order to get a homogeneous cream. Drain spaghetti "al dente" (to the bite) and mix it with cheese cream adding the remaining Parmigiano-Reggiano and pepper.





    Time limit is exhausted. Please reload CAPTCHA.