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Parmigiano Reggiano Week at Eataly NYC Flatiron

Parmigiano Reggiano Week at Eataly NYC Flatiron

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 Flatiron!

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! Taste the difference between the varieties every day in our market from 12 to 6 p.m.



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.

@ La Pizza & La Pasta
Bufalotta Pizza $25
Cherry Tomato, Buffalo Mozzarella, Rovagnati Prosciutto Crudo di Parma, Arugula, Parmigiano Reggiano® DOP

Lasagna Emiliana $19
Housemade Lasagne Sheets, Ragù alla Bolognese, Bechamel, Parmigiano Reggiano DOP

@ Il Pastaio
Garganelli $18
Tempesta Guanciale, Olives, Così Com’è Tomato, Parmigiano Reggiano DOP

@ Serra d'Autunno
Carne Cruda $15
Autumn Harvest Top Round, Parmigiano Reggiano DOP, Housemade Rye Bread

parmigiano reggiano


Want to learn how to taste the difference between each wheel of Parmigiano Reggiano DOP? Stop by the Eataly NYC Flatiron market for free tastings and demonstrations every day this week from 12 to 6 p.m. in our market! Our experts will walk you through tastings of each heritage breed cheese, from the buttery, grassy notes of the Bianca Modenese to the nutty and floral flavors of the Vacca Bruna. Then, discover how to pair this cheese perfectly with other high-quality ingredients from our market like aceto balsamico di Modena, Mamma Emma gnocchi, housemade agnolotti pasta, and more. Stop by to start learning!

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

Ti aspettiamo! See you there!