An evening with Parmigiano Reggiano and Eleonora Galasso

If you open my freezer you will see lots of chunks of Parmigiano Reggiano carefully arranged like sardines in a tin to ensure that I can fit as many as possible.. sometimes I wish I had a second freezer.

Before flying back to the UK from Italy I always plan ahead how much Parmigiano I will need until the next time I am back. Very often my luggage is opened at customs because of the volume of cheese in it!

There is no way I can live without that magic touch that only Parmigiano Reggiano can give to my pasta, risotto, soups and bakes.

Parmigiano Reggiano has been produced since 1200 in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua.

It has no additives added and the milk is produced by cows fed only grass grown in the place of origin together with natural feeding. Definitely an excellent product!

I am a huge fan of Parmigiano not just because I am Italian and I grew up with it;  it really is a great product to introduce into your diet with many proteins, lots of calcium and vitamins. I can confidently call this a superfood in the right meaning of the word.

This is why I could not miss an evening dedicated to Parmigiano in London which was presented by Eleonora Galasso, a popular food writer and author who wrote the book “As the Romans Do”. Eleonora comes infact from Rome, although she divides her time between Paris and Rome. Her love for food and her deep passion for Roman dishes is infectious.

Eleonora Galassso

dinner with Eleonora Galassso

Eleonora prepared a few simple, delicious Italian dishes all made with Parmigiano Reggiano.

Prosecco and Parmigiano

Dinner Menu

Eleonora is a very charismatic woman, I smiled when she said: “In Italy we treat food like people”, referring to the fact that you should not wrap your Parmigiano in cling film. This cheese, like most cheeses, needs to breathe in order to keep well, just wrap it in kitchen paper to avoid it getting moldy (and this is what I always do).

Parmigiano should be stored in the fridge or in a cool “cantina” (cellar) if you have one.

The dishes I tasted were:

Parmigiano Reggiano courgettes fritters, crunchy and flavourful with a refreshing flavour of mint leaves

Courgette fritters

Aubergine rolls with Parmigiano Reggiano, ricotta and hazelnuts. I thought this was a brilliant idea for an easy and tasty antipasto.

aubergine rolls with parmigiano reggiano

Savoury profiteroles with Parmigiano and chicory cream

Savoury profiteroles with parmigiano reggiano

Spaghetti with lemon, pepper and guanciale and lots of Parmigiano on top

Spaghetti with lemon, pepper and guanciale

Eleonora galasso prep food
Photo Credit: Fairlight Studios

Spaghetti with lemon, pepper and guanciale

Do you know what guanciale is? It is a type of Italian cured pork made from the cheeks of a pig. It is very tasty indeed. The dish had pepper corns added which gave a real kick to it. I love pasta dishes with a bit of spice in them.

Finally savoury cantucci biscuits with olives, Parmigiano and pine nuts. A very interesting way to use Parmigiano! I made savoury biscuits with Parmigiano before but never like these ones. Well done Eleonora!

Savoury cantucci biscuits


8 thoughts on “An evening with Parmigiano Reggiano and Eleonora Galasso

  1. Sounds like a wonderful evening. We ate Italian on Saturday – a late birthday treat for me. Wonderful small restaurant in Ilkley – Emporio Italia. Italian chef with wife and son front of house. Lovely atmosphere; could well be in Italy. The starter was extraordinary: Zuppa Pesce – mussel, squid and prawn soup. Fabulous. The rack of lamb was superb too, cooked to perfection.


    1. Your dinner sounds really yum indeed. I love a good zuppa di pesce.. I could eat fish every single day. Happy belated birthday!


  2. Ooh, I wish I could have been at that table, savouring all those delicious dishes and glasses of wine. Parmigiano Reggiano is definitely the king of cheeses for me. It’s a superb and natural product so I’m not in the least bit surprised that your suitcase groans under the weight of this noblest of cheeses 🙂


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