Magazine
Knowledge that tastes good
Background, comparisons and tips about Parmigiano Reggiano, balsamic vinegar and the cuisine of Emilia-Romagna.
Parmigiano Reggiano vs Grana Padano: what’s the difference?
Both are Italian hard cheeses, both get grated – and yet worlds separate them: feed, ageing, region and taste.
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Is Parmigiano Reggiano lactose-free? Yes – and without additives
Many people with lactose intolerance avoid cheese. With Parmigiano Reggiano there is no need: after 48 hours the milk sugar is gone.
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Ageing explained: 12, 24, 36 months – and beyond
With every month in the warehouse, Parmigiano Reggiano changes. A guide to which age suits what.
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Balsamic vinegar: Tradizionale, Riserva, IGP – what’s behind the names?
From the 3-franc bottle to the 25-year-old Tradizionale: an overview of balsamic types, so you know what you are buying.
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How to cut, serve and store Parmigiano properly
The almond knife, the rind, the temperature: small details that make the difference between “good” and “great”.
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