Podcast Episode 13: Parmigiano Reggiano

In this episode I talk about parmigiano reggiano, a King of Cheeses which could be called Italy’s champagne.

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Show notes

If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!

The episode includes:

  • Introduction to parmigiano reggiano
  • Difference between parmigiano reggiano and parmesan
  • Grana padano
  • Requirements of the cheese
  • Characteristics of the cheese
  • How the cheese is made
  • When the cheese was invented and by whom
  • First historical reference to the cheese
  • Boccaccio’s Decameron
  • Pope Julius II and King Henry VIII
  • The Duke of Parma and the first PDO
  • Samuel Pepys
  • How parmigiano reggiano is used in Italian cooking today


The parmigiano reggiano consortium

Grana padano

Boccaccio’s Decameron

Pope Julius II

Salt of Salsomaggiore (in Italian)

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