During the holiday season, people begin to plan their parties and think of menus to please the variety of their guests.
Parmigiano Reggiano, the classic and prestigious of Italian cheeses, is appreciated world wide for its qualities. With a long history, bibliographic records of the Roman period (Columella, Varrone, Marziale) confirm the existence, at the beginning of the Christian era, of a kind of Parmesan cheese with characteristics similar to those of the Parmigiano Reggiano that is eaten today.
The historical witness Boccaccio described the modern use of this cheese (on macaroni and ravioli) in his Decameron, written around 1350. The cheese, by the 14th century, was widely known and incomparable in taste as we continue to enjoy today.
So this ultimate cooking cheese is now paired with a full colour recipe book, Parmigiano-Reggiano, filled with original ideas for appetizers and delicious meals. The 37-page book includes 21 recipes and enough information on the background of this famous cheese to make you an instant expert. It especially covers the seasonality of the cheese (each 80-pound wheel is branded with its production date).

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