A traditional Italian Holiday celebration

Chef Michele gets together (virtually) with Chef Lorenzo Boni from Barilla, and they share childhood memories and Italian holiday recipes. 
Traditional Italian holiday | 2 Chefs, 2 Recipes!

Are you being tricked into buying fake food?

Watch and find out. Includes a talk with Larry Olmsted + a demo with Chef Michele and Chez Elizabeth Falkner.
Real Food VS Fake Food

Chef Michele featured on New York Live show

Our new US Brand Ambassador shares his love for Parmigiano Reggiano on NBC 4 New York Live.
Chef Michele Casadei Massari

The art of cutting Parmigiano Reggiano

How to properly cut a wheel of Parmigiano Reggiano down to small wedges — by hand.
The art of cutting Parmigiano Reggiano

Part 1 : The beginning of a 900 year old journey

The history of Parmigiano Reggiano started over nine centuries ago.

Part 2: Parmigiano Reggiano is made in Italy.

The cheese must be made exclusively in a very specific region of Italy.
Part 1: The beginning of a 900 year old journey

Part 3: Traditional artisanal methods

The entire process uses only natural products and centuries-old artisanal methods

Part 4: Every wheel is aged at least 12 months

Parmigiano Reggiano undergoes a maturation process before it is tested to ensure its quality.

Part 5: Earning its markings is not easy

The cheese undergoes rigorous testing before being granted a DOP certificate

Part 6: Aging makes a definite differenc

Aging contributes to the distinctive flavor, complex aromas, and nutritional value.

Part 7: Not just delicious, quite nutritious too

Delicious, easy to digest, with a host of nutritional benefits and zero additives or preservatives.

Part 8: Parmigiano Reggiano is a masterpiece

This cheese is considered an important icon of Italian culinary heritage and tradition.