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SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

Like many other famous and mouth-watering desserts, Panna cotta has a history with mysterious origins and a tradition that is disputed among several European countries. Italy, France, Denmark, and Hungary all claim the invention of this dessert which was probably born in the early 20th century and loved and prepared in different variations also in Greece, France, and England. Stepping aboard the time machine and jumping back to the 1960s, if we chose a restaurant in Piedmont as our destination, we could witness the first “official” recipe written down and added to the menu by Italian chef Ettore Songia.

Our recipe is different but equally tasty: the one we want to share with you is a savory Panna cotta with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. An explosion of enveloping and intense flavor, yet delicate and balanced, with an appearance that is both rustic and elegant. Its flavor alone would be enough to make it the star of your table, but the decoration with walnuts and rosemary turns it into a delight for the eyes as well, because as always and rightly, appearance matters too.

  

Preparation time: 20 minutes
Rest time: 3-4 hours
Cooking time: 15 minutes 

Servings:
 4

Ingredients

200 ml of liquid cream
200 ml of whole milk
120 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
8 g of food gelatin
Acacia honey Emilia Food Love
Walnuts
Rosemary
Salt and pepper

Method

  1. Immerse the gelatin in a bowl of cold water and let it soften for about 12 minutes.

  2. Pour the cream and milk into a saucepan, then add the grated Parmigiano Reggiano cheese.
  3. Put the mixture on the stove over medium-low heat and whisk until it comes close to a boil.
  4. Remove from heat and add the softened gelatin after squeezing out excess water. Whisk again to dissolve the gelatin and blend it into the liquid mixture, then season with salt and pepper.
  5. Pour the mixture into 4 ramekins or molds and let it rest in the refrigerator for about 3-4 hours.
  6. Before serving your savory Panna cotta, sprinkle with a little pepper and decorate with some walnuts, a teaspoon of our acacia honey, and a sprig of rosemary.

    Tip

This recipe is delicious with the 36-month-aged Parmigiano Reggiano DOP Emilia Food Love, but unforgettable with our longer-aged varieties, for example, 48 or 60 months.

 








Baked GNOCCHI
Baked GNOCCHI

The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.


With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.


Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.

PASTA with Parmigiano Reggiano cream and pumpkin
PASTA with Parmigiano Reggiano cream and pumpkin

It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.