When grated, Parmesan is the ultimate addition to pastas, tomato sauces, soups, and warm, crusty French and Italian breads. It’s wonderful with chicken and adds depth of flavor to pizza, mashed potatoes, and squash, and piquancy to salads; enjoy it served with hearty red wines or cappuccino. For the best flavor, cooks and connoisseurs are encouraged to grate fresh, whole Parmesan just before serving.
Parmigiano-Reggiano is produced in a restricted area around Parma. Genuine Grana Padano, a granular cheese from the plain of the River Po, and Grana Trentino, are what cheeses of this type produced in other regions of Italy are called. The name Parmesan is used to refer to all cheeses of this type produced outside Italy. Today, Parmesan-type cheeses are manufactured around the world.
Parmesan cheese, 1 Tbsp (grated)
Total Fat: 1.5g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.