When it comes to effortless entertaining, few do it better than the Italians. Generous shares of food, slow-paced conversation, laughter flowing between courses, this is not just about what you eat, but how you eat.
And with Parmigiano Reggiano in your toolkit, you're perfectly placed to bring Italian warmth and flair to UK festive dinners.
Heritage & craftsmanship
Parmigiano Reggiano is the crown jewel of Italian cheeses: made from raw, unpasteurised milk, salt and rennet in a defined region of Northern Italy (Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, Mantua to the right of the Po river, and Bologna to the left of the Reno River). Parmigiano Reggiano is matured for at least 12 months (often 24–36 or more), developing a rich and nutty profile.
Italian dining customs and how UK hosts can borrow the best bits
What makes a meal special isn't just the food, here are some customs from Italy you can adapt for your table:
Start with a toast: In Italy, meals often begin with “Cin Cin!” or “Salute!” to set the mood.
Share and savour: Dining as a social and unhurried event. Meals may stretch over an hour or more with several courses, emphasising connection over speed.
Using Parmigiano Reggiano at your table: You might offer a mini board of cheese at the start (with grapes or figs) or let guests grate the cheese themselves at the table. Bread is a staple and often served first while cheese is used thoughtfully, for example, freshly grated over pasta or risotto.
End on a true Italian note: No meal is complete without a digestif, a small glass of something to aid digestion and round off the evening. Offer your guests a splash of limoncello, amaro, or grappa alongside a final chunk of mature Parmigiano Reggiano.
How Parmigiano Reggiano helps elevate your feast
With its deep flavour profile and flexible role in the kitchen, Parmigiano Reggiano becomes a go-to for making dishes feel elevated.
A shared starter: Parmigiano Reggiano pull-apart garland, equally festive as it is delicious
A saucy side: Roasted vegetables and Parmigiano Reggiano sauce, if you're veg is served simply boiled, you're doing something wrong. Try adding some honey or a sauce to accompany this seasonal side.
Finishing flourish: After dessert, serve a cheese board featuring Parmigiano Reggiano (young and mature), lots of grapes, figs, perhaps a drizzle of aged balsamic. Let guests help themselves, chatting as they nibble.
Whether you're hosting a party or a few friends, bring the spirit of hospitality, the pleasure of shared food and drink, and quality ingredients. Buon appetito!