Pound for pound, Parmigiano-Reggiano can compete with almost any food for calcium, amino acids, protein and vitamin A – and is prescribed by doctors to cure ailments.
@ruipacheco
I live in Vico Equense, near Naples. I assure you that although the Parmigiano Reggiano is typically a product of the north (Modena) it makes a very large consumption throughout Italy and it is usually put on everything.
Be careful that there are Parmesan and Parmesan! The difference is the maturing and the stronger aftertaste that increases with time. We Italians use it practically on everything, but always far from direct fire!
2 Likes