Is Parmesan cheese really worth the hype in Italian cuisine?

In northern Italy, Parmigiano Reggiano has made a name for itself as a distinctive cheese protected by a PDO designation. Renowned for enhancing various dishes across Italy, this cheese is enjoyed in a multitude of culinary applications, from appetizers to desserts. One of the notable advocates of this cheese is Stefania Di Petrillo, who, in her recently republished book, shares recipes and anecdotes revolving around its use, including a humorous story from her childhood in Parma where her pediatrician prescribed Parmesan to promote health. Di Petrillo's deep appreciation for this cheese is evident in her own consumption habits; she has continued the tradition of enjoying Parmigiano Reggiano, receiving 20 kilos of it cut into convenient pieces for everyday use in her home in France. Her nostalgic ties to Parmesan also lead her to always carry some back to France after visits to her hometown. She emphasizes that the cheese has earned a special place in the Italian culinary landscape, distinguishing it from the more ubiquitous mozzarella as it carries its own unique character and identity. Every region in Italy incorporates Parmesan in unique ways— it lends creaminess to risottos in the north, is shaved onto beef tagliata in Tuscany, and elevates pasta and vegetable dishes in the south. Its versatility in the culinary arts has only solidified its status as a beloved staple, reaffirming the cheese's role beyond regional boundaries. In recent years, Parmigiano Reggiano has transcended its origins to become a sought-after product not just in Italy but around the world. As chefs embrace its distinct flavor, they find innovative ways to incorporate it into menus and recipes, ensuring that the legacy of this cheese continues to thrive well into the future.