You chose: parmigiano reggiano

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  • Dining in & out: From Eataly Magazine

    Antipasto. Savory Snaps

    Eataly Magazine(January 04, 2018)
    Parmigiano Reggiano DOP, the "King of Cheeses," is front and center in this incredibly simple but incredibly tasty recipe. Taking just moments to prepare, these savory "snaps" make a creative addition to your antipasto platter, pairing alongside winter soup, or even just a tasty cooking snack in the kitchen.
  • Gnocchi Alla Romana
    Dining in & out: From Eataly Magazine

    Gnocchi alla Romana con Besciamella - Roman-Style Gnocchi with Besciamella

    Roman-style gnocchi are not made from potato, ricotta, or squash but from semolina flour, which is manipulated into a thick dough, cut into disks, and baked. In this recipe, we've paired the satisfying gnocchi with a creamy besciamella sauce.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine

    Pasta alla Carbonara - Pasta with Egg, Guanciale, and Cheese

    EATALY MAGAZINE(May 19, 2017)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine

    Supplì al Telefono - Roman Rice Croquettes

    EATALY MAGAZINE(May 01, 2017)
    Romans describe supplì as "al telefono" because when you pull one of the rice croquettes apart, long strings of mozzarella stretch between halves, much like an old-school telephone.
  • Art & Culture

    Globetrotting with Giuseppe Verdi

    Tommaso Cartia(February 23, 2017)
    The international road-show promoting Festival Verdi, an event that every year celebrates the Italian Opera genius, stopped in New York, at the ENIT - Italian Government Tourist Board headquarter on Park Avenue. A set of exceptional personalities presented the event, such as Anna Maria Meo – General Manager of Teatro Regio in Parma and Stefano Bonaccini – President of Emila-Romagna region.
  • Arte e Cultura

    In viaggio con Giuseppe Verdi

    Tommaso Cartia(February 20, 2017)
    Il grande road-show internazionale per la promozione del Festival Verdi, l'evento che ogni anno celebra il genio dell'opera italiana, ha fatto tappa a New York, presso la sede dell'ENIT - Agenzia Nazionale del Turismo, a Park Avenue. A presentare l'eccezionale programma 2017 importanti personalità come la Direttrice Generale del Teatro Regio di Parma, Anna Maria Meo e il Presidente della Regione Emilia-Romagna, Stefano Bonaccini.
  • Dining in & out

    Cooking with Rosanna / Polenta with Mushrooms

    Rosanna Di Michele(January 12, 2017)
    Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, and chickpeas. Let's find out how to make polenta with mushrooms.

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