Beautiful Parmigiano Reggiano PDO cheese, an Italian inspired caprese salad and lightly seasoned salmon make this Italian style dish ideal for enjoying on these long Summer evenings. Enjoy with a cold glass of crisp Pinot Grigio to balance out the classic salty flavours of the cheese, aroma of basil and sweetness of the plump Vittoria tomatoes.
Exclusively produced in the Northern Italian provinces of Parma, Modena Reggio Emilia, as well as parts of Mantua and Bologna, Parmigiano Reggiano PDO is a much coveted cheese. It hails from the plains, hills and mountains between the rivers Po and Reno, where the long and natural maturation makes for its distinctive fruity, nutty and yet salty taste with the crystallised texture. Cheese masters and inspectors actually say that cheese must pass “two summers”, as the transformations that determine the changes and flavour in Parmigiano Reggiano PDO are more intense in summer because of the heat.
The Parmigiano Reggiano crusted salmon recipe is simple, and would be lovely paired with potatoes, roast vegetables and your choice of salad alike. Here of course it had to be with mozzarella, basil and tomato salad, for that fresh flavour of Italy.
