Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own.
It is often shaved or grated over other dishes like salads.

Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup.
They can also be roasted and eaten as a snack.
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.
Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be roasted and eaten as a snack.
Parmigiano-Reggiano