RECIPES

Eggplant Parmigiano Reggiano


90

MINUTES

14

INGREDIENTS

250

CALORIES

Read More

Pasta e Fagioli Soup


75

MINUTES

16

INGREDIENTS

169

CALORIES

Read More

Garden Pasta Salad


25

MINUTES

9

INGREDIENTS

435

CALORIES

Read More

Parmigiano Reggiano Parsnips


75

MINUTES

12

INGREDIENTS

340

CALORIES

Read More

Parmigiano Reggiano Parsnips


75

MINUTES

12

INGREDIENTS

340

CALORIES

Read More

Parmigiano Reggiano Grits


25

MINUTES

8

INGREDIENTS

145

CALORIES

Read More

Zinguini


25

MINUTES

5

INGREDIENTS

160

CALORIES

Read More

Win a dinner with Chef Michele Casadei Massari at his restaurant in NY!

Submit your favorite Parmigiano Reggiano recipe and get a chance to win a trip to NY and an exclusive dinner for two hosted by our US Brand Ambassador.

DON’T MISS OUT ON THIS GREAT OPPORTUNITY

Parmigiano Reggiano is giving away an all expenses paid trip to New York for two that includes an exclusive dinner at Lucciola Restaurant hosted by Chef Michele Casadei Massari. All you have to do is submit your favorite Parmigiano Reggiano recipe.

SUBMIT

WIN AN • EXCLUSIVE DINNER WITH CHEF • MICHELE CASADEI • MASSARI

CHEF MICHELE CASADEI MASSARI

US Brand Ambassador

A selection of recipes curated by our US Brand Ambassador.

ABOUT MICHELE

Chef Michele Casadei Massari, the Founder and Executive Chef of Lucciola restaurant in New York City, is a widely respected chef and entrepreneur with many talents and interests. Michele is very proud to be the US Brand Ambassador for Parmigiano Reggiano – a product that is very close to his heart.

Born in Riccione, Italy, and raised in Bologna, Michele is passionate about all things Italian including its cuisine, art, literature, and more. Michele studied medicine — and eventually chose to pursue a career in cooking that would allow him to combine his passion for science with the culinary arts.

Michele moved to New York City in 2009 where he established himself as one of the most sought-after Executive Chefs and culinary advisors in the world. His cooking style is consistent with the Italian culinary tradition, which relies primarily on natural ingredients, exceptional quality, and simplicity — rather than elaborate preparation.

READ MICHELE’S INTERVIEW