mezzomediParmesan
Crystallized Parmesan, intensely umami, salty and nutty, a foundational Italian flavor.
Hard, crystalline Italian cheese, with a rich, slightly salty taste and nutty notes. Granular and crumbly texture that grates well. A staple in Mediterranean cuisine, it adds depth and umami flavor to pasta, risottos, and gratins.
Best pairings
Basil Classic88%Basil and Parmesan in pesto.
Arborio rice Classic88%Parmesan and Arborio rice, the binder of risotto.
Pasta Classic88%Grated Parmesan on pasta, essential salty umami.
Olive oil Classic88%Hard, savory cheese that emulsifies perfectly with olive oil to create rich textures (pesto, pasta, salad).
Celeriac Classic88%An essential Mediterranean pairing: Parmesan's umami enhances the subtle sweetness and slight nuttiness of roasted celeriac.
Chanterelle Classic88%Intense umami: Italian hard cheese and chanterelle share sophisticated depth and elevated terroir flavor.
Cannellini bean Classic88%A classic Italo-Tuscan pairing: grated Parmesan finishes bean soups with richness and umami.
Butter Classic88%An essential base in Mediterranean cuisine, butter and Parmesan create a rich emulsion for pasta, risottos, and sautéed vegetables.
Garlic Classic87%Roasted garlic and Parmesan create an intense umami depth characteristic of Tuscany.
Arugula Classic86%Arugula and Parmesan shavings, a classic Italian salad.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with parmesan?
Parmesan pairs especially well with basil, arborio rice, pasta, olive oil and celeriac. Basil and Parmesan in pesto.
What can I substitute for parmesan?
If you don't have it, try: pecorino, manchego.