Italian-American Fall Pizza

This pizza is inspired by the flavors of fall in the USA combined with the flavors of Italy. It has American butternut squash, Italian San Marzano tomatoes, pine nuts, and the star of course, Parmigiano Reggiano.

Parmigiano Reggiano Encrusted Potatoes

Potatoes sliced and roasted with Parmigiano Reggiano and spices for a crispy coating.

Garlic Bread with Parmigiano Reggiano® cheese

According to Marc Sievers, “If you cook garlic, herbs, lemon, and some grated red onion very slowly in butter until the house becomes fragrant, everything mellows out, and each ingredient seems to infuse one another creating a very well-rounded and full flavor.” Of course, the star of the dish is coarsely grated Parmigiano Reggiano cheese. When the cheese is added to the garlic and butter mixture, it thickens it into a paste without melting or disintegrating – the crystalline texture remains, and so does all the flavor! The paste is easy to spread, ultimately nestling into the airy ciabatta. Once baked, the cheese takes on color and adds even more flavor. Topping the finished bread with peppery arugula and shavings of Parmigiano Reggiano means each bite will have extra flavor and be even more delicious. This recipe is a fantastic example of how Parmigiano Reggiano can help transform a dish from ordinary to extraordinary.

Mushroom Risotto

This classic dish is made great by the mouthwatering combination of sautéed mushrooms and Parmigiano Reggiano. A rich dish that carries itself well as a solo dish and pairs beautifully with a Cabernet Franc.

Chicken Altavilla

A beautiful stuffed chicken breast filled with Parmigiano Reggiano cheese, spinach, sun dried tomato, pine nuts, raisins and mushroom. It’s wonderful

Crispy Parmigiano Reggiano Crusted Scallops with Roasted Vegetable Bliss

Crispy pan-seared Parmigiano Reggiano crusted scallops alongside a roasted butternut squash puree with a side of roasted asparagus with a garnish of crispy fried kale.