Today we will immerse ourselves in a fascinating combination that combines Italian tradition with Spanish excellence: Parmigiano Reggiano and Cantabrian Anchovies, the perfect example of how gastronomic diversity can enrich your recipes.

What is the secret of this perfect union? The quality and the unmistakable taste of Parmigiano, meets the elegance of the anchovy taste of Cantabrico, but let’s discover some curiosities together, before presenting some simple recipes with the two protagonists!

The unmistakable taste and quality of Parmigiano Reggiano

Parmigiano Reggiano, the king of Italian cheeses, is a product DOP (Protected Designation of Origin) that is born in the hills of Emilia. Its craftsmanship and long maturing give it a unique flavor and a grainy texture.

Parmigiano Reggiano is distinguished by its rich, complex and slightly spicy flavor. Its crumbly texture and the presence of salt crystals make every bite a unique sensory experience.
Umami, the fifth fundamental flavor, is particularly pronounced in Parmigiano, giving it a robust and deep note.

Ideas and recipes

Carpaccio di Parmigiano con Acciughe del Cantabrico: Thin slices of Parmigiano accompanied by anchovies arranged with elegance, creating a balance between the creaminess of the cheese and the freshness of the anchovy.

Rocket Salad with Parmesan and Anchovies: A mix of flavors and textures, with the crispness of arugula, the creaminess of Parmesan and the flavor of anchovy that blend harmoniously.

If you are curious to try other combinations of cheese and anchovies, then you just have to read our article on blue cheese and smoked scamorza.
Amazing ideas for your quick recipes!

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