Tag Archives: Parmigiano Reggiano

Weekly Goods – Fish Fights, Fish Sales and More

Events this week and on the Horizon

New(ish) for this week we are switching “What’s Good Week of” (because that title was kind of silly) to “Weekly Goods”. Each week (well most weeks) we will bring you what’s up for the week, a couple good things on the Horizon, and perhaps a few other good things. Does this sound too much like Martha Stewart’s “It’s good thing”?

Tuesday October 25 Chefs FISH FIGHT

Long time friends and Vancouver vetrans, Chef Andrea Carlson and Chef Robert Belcham, team up together to bring you FISH FIGHT! An Ocean-forward, collaborative dinner, focused on the bounty of our beautiful BC waters all with naturalist wine pairings. To avoid Eventbrite fees, please call the restaurant to purchase tickets – 604.879.0077

bouillabaisse ctv

Until October 27 Taste of Yaletown

For two weeks in October, Taste of Yaletown brings diners featured menus, special tastings and innovative pairings. You have the opportunity to select special offerings from participating restaurants, each with a special offering at $25, $35, or $45.

hapa izakaya




Sunday October 30 NOURISH – Fish Fundraiser at The Fish Counter

Meet Rick Burns from Pacific Provider for a whole salmon sale at The Fish Counter on Main Street from noon until 5. NextJen Gluten-Free Flours and Grain featured also with partial proceeds to


The Fish Counter on Main will donate proceeds from the sale of Whole Pink Salmon and $1.00 from fish and chips (regular & with Nextjen Gluten Free flour) to Vancouver Food Networks.


 pr zuppa

Until the October 28th – BC’s Parmigiano Reggiano Week Celebrates Italy’s Finest Cheese in Vancouver & Whistler Restaurants 

Consorzio del Formaggio Parmigiano Reggiano (The Consortium of Parmigiano Reggiano Cheese) announced Parmigiano Reggiano Week in British Columbia, taking place at select Vancouver and Whistler restaurants between October 22nd and 28th, 2016.

Sample Parmigiano Reggiano inspired dishes for guests to enjoy at:

Squamish: The Salted Vine Kitchen

Whistler : Araxi


November 3 Vancouver Foodster Food Talks at the Vancouver Aquarium
November 7-13 Christmas in November Fairmont Jasper
November 17 Gold Medal Plates Victoria (BC Championships)
December – Toruq Cirque de Soleil

BC’s Parmigiano-Reggiano Week Celebrates Italy’s Finest Cheese In Vancouver & Whistler Restaurants

parmesanOne of the world’s most important consortiums, Consorzio del Formaggio Parmigiano-Reggiano (The Consortium of Parmigiano-Reggiano Cheese), Italy’s ‘King of Cheese,’ is proud to announce the first Parmigiano-Reggiano Week in British Columbia, a celebration of the world-famous, northern Italian cheese, taking place at select Vancouver and Whistler restaurants between November 17th and 23rd, 2014.

Ten of the premier restaurants in British Columbia will be offering special Parmigiano-Reggiano inspired dishes for guests to enjoy. Whether grated over a slice of fire-roasted pizza, delicately sprinkled inside a piping hot lasagna, or as a central ingredient in a pasta primavera, guests of these ten restaurants will be reminded why Parmigiano-Reggiano is king.

The following restaurants will be participating in BC’s Parmigiano-Reggiano Week:

British Columbia’s Parmigiano-Reggiano Week comes on the heels of the highly successful third annual Parmigiano-Reggiano Night, which took place in 188 restaurants and thousands of homes across Italy on October 25th. Parmigiano-Reggiano Night was created in order to educate Italians about the one-of-a-kind nature of Parmigiano-Reggiano cheese and the 3,500 farms that produce it.

For more information about Parmigiano-Reggiano Week, visit www.parmigianoreggiano.com.

About Consorzio del Formaggio Parmigiano-Reggiano

Established in 1934, Consorzio del Formaggio Parmigiano-Reggiano (The Consortium of Parmigiano-Reggiano Cheese) protects Parmigiano-Reggiano hard cheese by certifying that the production of each wheel of cheese adheres to a strict process, ensuring the highest quality. According to European law, only PDO (Protected Designation of Origin) Parmigiano-Reggiano cheese from the Italian provinces of Parma, Reggio Emilia, Bologna, Modena and Mantova can be labeled as “Parmesan.”  Each wheel of authentic Parmigiano-Reggiano cheese is aged for a minimum of 12 months, and reaches peak flavour at 24 months. For more information, visit www.pargmigianoreggiano.com.

Whole Foods Market celebrates the ‘re dei formaggi’ – Parmigiano Reggiano

One of Italy’s most famous culinary jewels, Parmigiano Reggiano, is taking centre stage at Whole Foods Market throughout the month of February as talented cheese mongers sharpen their skills for a variety of in-store tastings and the much-anticipated ‘parm cracking’ ritual!

In an attempt to break its own Guinness World Record set in 2008, Whole Foods Markets across Canada, the U.S. and the U.K. will simultaneously break into hundreds of wheels of 24-month-aged Parmigiano Reggiano on February 27 at 12 p.m. PST. Using traditional tools from Italy’s Consorzio del Formaggio Parmigiano Reggiano, cheese mongers will carve and portion each 85-pound wheel in approximately half an hour – truly a sight to be seen.

A versatile cheese featuring nutty and sweet flavours and a creamy and crystalline texture, Parmigiano Reggiano makes a perfect addition to a variety of recipes or a delightful treat all on its own. Whole Foods Market is proud to offer the best Parmigiano available – hand-selected with the help of artisan producers in Italy, the cheese is carefully aged for two years to bring out the richest flavour possible.

Leading up to the big event on February 27, Whole Foods Market is creating a series of fabulous recipes using this incomparable cheese – we’ve included our favourites below – and is hosting tasting events throughout the month. Customers are also invited to participate in an online recipe contest for a chance to win a $500 shopping spree, authentic cheese knives and gift baskets. From now until February 10, shoppers can go to Whole Foods Market’s Behind the Rind website www.wholefoodsmarket.com/products/behindtherind/ to share new and innovative ways to enjoy delicious Parmigiano!

Did you know?

  • A traditional product dating back almost 1,000 years, only Parmesan cheese made in one area of northern Italy can bear the name Parmigiano Reggiano.
  •  After one year of aging, each wheel that passes the test is branded with an oval certification mark and then left to continue aging. Whole Foods Market only carries 24-month aged Parmigiano – 12 months beyond the time required to prove authenticity.
  • The unique crystals found in Parmigiano, called Tyrosine, are formed when the proteins in the milk break down during the aging process.
  •  “Parm cracking” is a centuries-old art of opening the cheese wheel so that the internal crystalline structure, with its characteristic crumbly texture, is left fully intact.
  • Old Italian cheese mongers say that breaking into a 24-month aged Parmigiano is like “cracking open happiness.”
  • Parmigiano is a practical decadence for those watching budgets and calories and the cheese can last for weeks in the fridge.

 In its first-ever attempt, Whole Foods Market set the Guinness World Record for “Most Parmigiano Reggiano Wheels Cracked Simultaneously”, with nearly 300 wheels opened at 176 stores.

Pairings and Recipes

Parmigiano Reggiano is excellent on its own – broken up into cubes or slivers on a cheese plate – or as a perfect complement to soups, salads and entrees. Here are some delicious serving suggestions and recipes that highlight the subtle bite, sweet nuttiness and “pleasant fireworks” it ignites on the tongue.

  • Pair with wine jelly, a drizzle of balsamic vinegar reduction, thickly sliced charcuterie, fresh fruit, nuts or honey
  • Sprinkle slivers on a salad of sliced fennel and oranges with toasted walnuts and extra virgin olive oil
  • Grate over grilled zucchini, butternut squash or pears
  • Add slivers to an omelette with sautéed mushrooms and prosciutto
  • Serve with a light-to-medium red wine such as a Chianti or a sparkling white wine such as Prosecco

Parmigiano Reggiano Crisps
Makes about 20 crisps
These savoury crisps are a simple and irresistible snack with a glass of wine or a decadent garnish for risotto, Caesar salad or creamy soup. Can be prepared several days ahead of time and stored in an airtight container.

1 cup grated (not shredded) Parmesan cheese
2 teaspoons fresh thyme leaves
Pinch of cayenne pepper, espelette pepper or freshly cracked black pepper (optional)

Preheat oven to 300°F. Line 2 baking sheets with parchment paper.

Mix cheese with thyme (and pepper) in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet, spacing the piles 2 to 3 inches apart. Lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.

Bake until slightly browned on top – 8 to 12 minutes. Remove baking sheets from oven and cool for a few minutes to let crisps firm up. Slide parchment off baking sheet and use a spatula to loosen the crisps. They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining mixture.

Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.

Per serving (5 crisps/20g-wt.): 90 calories (50 from fat), 6g total fat, 3.5g saturated fat, 20mg cholesterol, 310mg sodium, 1g total carbohydrate (0g dietary fiber, 0g sugar), 8g protein

For more information on Parmigiano Reggiano please visit the Whole Foods Market website at