A different way to use up ground beef and make a quick and delicious dinner: Italian beef schiacciatina!

My pesto sandwich, perfect for lunch.

Hearty whole wheat penne with brown butter fried kale, roasted butternut squash, caramelized onions, and roasted garlic.

Parmesan Panko Zucchini Fries

Pasta in Bianco – simply drizzled with extra virgin olive oil and sprinkled with a good dose of parmigiano reggiano. Great for kids!

A savory biscotti with fresh grated parmesan, cracked pepper and walnuts! Perfect to enjoy with wines, craft beers, fruits and salads!

Roquette with vinaigrette and hard ripened cheese. (in Polish)

Bresaola with Rocket & Parmigiano Reggiano

Home-made pumpkin gnocchi served with a butter and sage sauce and Parmigiano Reggiano.

Antipasti di Parmigiano Reggiano, Aceto Balsamico & Prosciutto Crudo: A Tribute to Emilia-Romagna

A tasty summer salad of wild arugula, apple, glazed walnut, and shaved parmigiano reggiano

Asparagus Risotto with Raspadüra, thinly shaved Parmigiano Reggiano.

Artichoke and Prosciutto Lasagna (and How to Prepare Artichokes)

Parcel shaped pasta stuffed with Parmigiano Reggiano and served in chicken broth.

Green Beans with Garlic, Pine Nuts & Parmigiano-Reggiano

Sausage Risotto with Swiss Chard: A mellow, yet full-flavored risotto that’s perfect for fall’s first cool nights.

Trumpets of death risotto (recipe in Catalan, translator on sidebar)

Pasta topped with the “king of cheese” Parmigiano-Reggiano.

Pappardelle with Radicchio, Pancetta and Fresh Oregano.

The best pizza you’ll ever make: Rome’s Forno Campo de’ Fiori pizza, at home.

light, delicate taste spring

These Cheddar Buttermilk Biscuits packed with two types of cheeses and scallions are the perfect addition to your fall dinner table.