When cooking pasta, you’ve likely noticed some recipes call for Parmigiano-Reggiano while others call for Parmesan, but what really is the difference between these two tasty cheeses?
If a creamy, dreamy fettuccine Alfredo ingredient list specifies Parmigiano-Reggiano, is it OK to dump in a cup of shelf-stable, grated Parmesan from a plastic container? Will the dish’s final flavor be any different? With many of us spending more time in the kitchen than usual, rolling out our own pasta and pizzas to be topped with this Italian staple, TODAY Food turned to an expert to get some cheesy answers.
Chef Anthony Contrino, food stylist and host of TODAY digital series, “Saucy,”knows his Italian food — especially Parmigiano-Reggiano.
“Parmigiano-Reggiano is arguably one of the most famous cheeses in the world!” Contrino told TODAY. “True PR is produced in select provinces