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Parmigiano Reggiano Week at Eataly NYC Downtown

Parmigiano Reggiano Week at Eataly NYC Downtown

Do you know how to tell which Parmigiano Reggiano DOP is a breed apart? Find out and get a taste of Italy's iconic cheese at Eataly NYC Downtown this week!

From October 21 to 27, celebrate the King of Cheese during our Parmigiano Reggiano DOP Week. Enjoy special dishes in our restaurants, in-store tastings, and market deals featuring Parmigiano Reggiano DOP made with milk from heritage breed cows.


This week, we want you to taste the difference that biodiversity makes in one of Italy’s most iconic cheeses – so we’re offering a complimentary package of Le Stagioni d’Italia pasta when you shop select Parmigiano Reggiano DOP cheeses!

Parmigiano Reggiano DOP, the “King of Cheeses,”  is made with just three ingredients –  unpasteurized milk, rennet, and salt – and can only be produced in certified areas around Emilia-Romagna, from the plains to the mountains between the scenic rivers Po and Reno. Small-scale dairy farms in these areas produce milk of exceptional quality from cows fed a wholesome diet of local grass. To create each wheel, cheesemongers age 160 gallons of milk for a minimum of 12 months before testing and certification. The result? A cheese that boasts a symphony of complex flavors and textures, from a salty, crystalline mouthfeel to herbaceous notes of grass and sweet cream butter.

Some of the most prized Parmigiano Reggiano DOP is made with fresh, whole milk produced by three heritage breeds of dairy cows: the Vacca Bianca Modenese, the Vacca Rossa, and the Vacca Bruna. Their milk is particularly rich in proteins like casein, minerals like phosphorus and calcium, and fats, all of which are ideal for the production of aged cheeses. Over time, some of these breed populations have shrunk to near extinction, with only hundreds left. When you buy cheese made from these cows' milk, you are helping to save the breed!



Our chefs know that the nutty, complex notes of Parmigiano Reggiano DOP add extra depth to a wide variety of dishes, from pasta to meat and beyond. Book your table to try out one of our dishes featuring this prized ingredient this week.

@ Osteria della Pace
Risotto Salsiccia e Zucca $28
Carnaroli rice, Italian sweet sausage, Kabocha squash, 24-months aged Parmigiano Reggiano® Cravero, La Dispensa di Amerigo Saba

@ La Pizza & La Pasta
Pappardelle con Funghi, Timo, e Mascarpone $24
Housemade pasta with cremini, maitake, shiitake mushrooms, mascarpone, butter, Parmigiano Reggiano®, chives, and black pepper

@ Vino e Grano
Insalata Cesare $15
Tuscan Black Kale, Shaved Parmigiano Reggiano®, Mixed Cherry Tomatoes, Housemade Caesar Dressing & Housemade Croutons

@ Ravioli & Co
Ravioli Cacio e Pepe $14.80
Housemade Ravioli filled with Ricotta, Black Pepper, and Pecorino Romano, with Pecorino and Black Pepper sauce, topped with Parmigiano Reggiano® DOP

Risotto alla Parmigiana - Parmigiano Reggiano Cheese Risotto


Curious to go deeper into the world of artisanal cheese? Check out our upcoming classes and events, and stop by Foodiversità this week for free lessons and demonstrations:

Monday, October 21 @ 3 p.m. | Ribollita
Warm up with this Tuscan soup

Tuesday, October 22 @ 1 p.m. | Meet Parmigiano Reggiano® DOP
Explore one of Italy's most famous cheeses with Eatly's experts

Thursday, October 24 @ 1 p.m. | Risotto con Parmigiano Reggiano® DOP
Celebrate the flavors of Northern Italy in this simple dish

Then head to Eataly Magazine for our top Parmigiano Reggiano DOP recipes and pairing guides.

Ti aspettiamo! See you there!