Parmigiano

People always say that Italian cuisine is simple but the reality I think, is that it is simple because so many other Italians have painstakingly made quintessential Italian ingredients that elevate an Italian dish to a heavenly experience. To illustrate this point one would only have to think about a simple dish of homemade “Tagliatelle” which are crowned with the “indisputable King of cheeses” and then, becomes a glorious and unforgettable experience of the palate. I love “the indisputable King of cheeses” as Mario Batali describes so beautifully the Italian cheese of Parmigiano Reggiano. It takes two years of hand-on work, hard work to age this cheese to perfection. This cheese is made in Parma in the region of Emiglia Romagna. This region is known as the gastronomic heart of Italy. No wonder Bologna is called besides “La Dotta” ( the Learned One)… ( for the oldest university of Europe ( 1088) “La Grassa” (the Fat One) because of its exquisite foods such as Aceto Balsamico (Balsamic Vinegar) from Modena, Tortellini ( fresh, stuffed pasta that looks like Venus’ navel) or its many delicious deli cuts such as Mortadella and Prosciutto from Parma. When I was in Bologna for many Italian exchanges with my students from Lyons Township High School, I would love to look at the massive wheels of this divine cheese in the “vitrine” of the “salumerie” o “latterie” that would pop-up as I would take my evening strolls ( passeggiate) and would end up in the center of the city in Piazza Maggiore with the Basilica of Saint Petronius (the patron state of Bologna) and the lovely Fountain of Neptune. The incredible buttery and nutty aroma of this cheese would entice me to go eat any fresh pasta dish with Bolognese sauce and of course, topped with “Il buonissimo Parmigiano” at a marvelous “trattoria bolognese.” I remember once while I was there with my wonderful students, I had the best pasta dish ever with a spectacular, former student of mine, Ann Marie Moran who took me to a trattoria she had found while she was studying at the University of Bologna at that very time. I will never forget that encounter with her. What a cherished memory for me that it was!To be taken by a special student like Anna Maria that you formerly taught who now knew the Italian language and culture and Bologna so well and who was studying there because she had a beautiful experience during her high school exchange to Bologna was one of the best memories of my teaching career! I was so proud of her! But to get back to the story, the pasta dish with the Parmigiano Reggiano was “Straordinario” or as we say in English…Out of this World! So, to sum up, Italian Cuisine is simple only because there are so many Italian ingredients that are made with great care and love that have been handed down to us as part and parcel of Italian tradition that desires to produce quality and not quantity! Cooking Italian dishes is simple only because we are able to buy and use in our cooking Italian food products of great genius! Buon Appetito! Alla Prossima, Dorina