Caseificio Bucamante
What is the perfect match for each seasoning of Parmigiano Reggiano?
Parmigiano Reggiano with its great biodiversity is indispensable in the kitchen: it enhances traditional recipes and enriches every dish with different aromas and flavours for each seasoning. Perfect on its own for an aperitif with friends and a healthy snack; accompanied by fresh fruit, nuts, honey.
Parmigiano Reggiano as an aperitif
The 12-18 month Parmigiano Reggiano is ideal as an aperitif paired with raw vegetables. The delicate sweet aroma of this young Parmesan is enhanced by fruit mustards, e.g. apricot or melon. Serve with sparkling or still white wines that are not too full-bodied. It also pairs perfectly with cocktails that are not too alcoholic.
Parmigiano Reggiano in first courses
Matured 24-month Parmigiano Reggiano goes perfectly with most pasta dishes, soups and velvety soups, either grated or in petals. Even the rind, after being thoroughly cleaned, can be added when cooking soups and vegetable creams to enrich them.
Parmigiano Reggiano with meat and fish
Parmigiano Reggiano aged between 24 and 30 months is excellent in the preparation of main courses: in petals on fish or meat carpaccio, or on roast beef, with rocket and a drizzle of extra virgin olive oil. The long maturing period allows this particular type of Parmigiano Reggiano to be paired with more structured red wines.
Parmigiano Reggiano with vegetables
Parmigiano Reggiano is perfect in salads and with fresh seasonal vegetables, accompanied by a drizzle of extra virgin olive oil. It also naturally flavours baked vegetables, gratin or puff pastry pies.
Parmigiano Reggiano with fruit
Parmigiano Reggiano aged 12 to 18 months pairs perfectly with seasonal fresh fruit, such as apples, pears, grapes and strawberries. Parmigiano Reggiano aged 24 to 30 months is excellent with dehydrated fruit (apricots, figs, sultanas, plums). Longer ripenings go well with dried fruit such as nuts and hazelnuts.
Parmigiano Reggiano Honey
Chestnut honey
Chestnut honey is certainly one of the richest in terms of beneficial properties (antioxidant, anti-inflammatory and anti-bacterial). Its flavour is perfectly matched with a high seasoning of Parmigiano Reggiano DOP, or 30 even 36 months, a unique interplay of flavours that combine goodness and health in a single experience.
Multi-flower mountain honey
Rich and structured mountain wildflower honey, obtained from the fat meadows that border the chestnut groves, with aromatic notes of dried hay. This is a honey suggested for pairing with 24-month and 30-month Parmigiano Reggiano. Ideal for aperitifs and a tasty snack.Acacia honey
Acacia honey has a rather fluid consistency and is characterised by a floral and slightly fruity aroma. It is an ideal honey to be combined with the youngest Parmesan cheese ripenings.How to add sweetness to longer ageing?
With the right pairing rules in mind, sweeter flavours tend to go well with higher Parmesan ageings, such as pear or cherry preserves.
The Perfect Marriage: Parmigiano Reggiano Balsamic Vinegar
Indispensable and indispensable remains, the most classic of all ‘Emilian’ food pairings, that between Parmigiano Reggiano DOP (aged at least 24 months) and balsamic vinegar. With its infinite combinations of flavours, Parmigiano and vinegar give emotions to the palate, essential for special occasions, or simply for those who want to treat themselves to a moment of goodness.
To combine the rough texture of Parmigiano Reggiano DOP and the sweet-and-sour softness of balsamic vinegar, the first step is to cut the cheese into coarse flakes. Then, as a second step, sprinkle them with dense drops of soft vinegar, after serving them on a white ceramic plate or a rustic wooden tray, which in any case highlights two of the most traditional, precious and unique agro-food products of our Emilian territory and known all over the world.
