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Parmigiano Reggiano 24 Months Aged – Parmesan

£9.20£35.00 inc. VAT

Freshly hand cut Parmigiano Reggiano, Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.

For bigger amounts or whole wheel please contact us hello@mercatoitaliano.uk. 

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£9.20£35.00 inc. VAT



What can we do with the rinds of Parmigiano Reggiano?

Technically, the rind of Parmigiano Reggiano is just harder cheese, but it is tough to chew on.  What I do is I keep a bag of Parmigiano Reggiano rinds in the freezer to use as needed.


It’s one of the only cheese-related things I recommend freezing. Then, I treat it much like a bay leaf: it’s a compact umami bomb to anything you’ve got simmering, whether that’s a stock, a soup, or a sauce. I throw a couple in when a dish is ready to simmer and let those flavors marry and fish them out right before serving

Here are some of our favorite ways to use leftover Parmigiano Reggiano rinds.

1. Flavor your sauces and soups.

Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving. It will add a salty flavor and thicken everything up.

2. Infuse your extra virgin olive oil.

If you love the taste of olive oil and Parmigiano Reggiano, why not combine the two? Add the rind to a bottle or sealed container of high-quality extra virgin olive oil and let it sit for a few days. Then, serve as a dipping oil with slices of crusty Italian bread.

3. Add to risotto.

Make your risotto even richer with the addition of the rinds! Put the rinds in the risotto after it’s halfway done cooking. Let everything simmer as you stir and add more broth. Remove the rinds before serving.


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