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Article: Will The Real Parmesan Please Stand Up?; Try Parmigiano-Reggiano And Taste the Difference
- Article from:
- The Washington Post
- Article date:
- October 10, 1990
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Now that focaccia is selling like proverbial hot cakes, the
sun-dried tomato is practically a national fruit, and imported pastas
are found in almost every kitchen cupboard, there can be no doubt
America is totally impassioned with the foods of Italy.
Despite this clamor, many of us are missing one of that
country's most edible masterpieces. As we unthinkingly sprinkle our
pastas with coarse-tasting flecks from jars and cans, few of us
realize that we are overlooking a cheese that experts single out as
one of the finest in the world.
The label may say "Parmesan," but the contents of those jars and
cans bear as much resemblance to Italy's most sought-after cheese as
a tricycle does to a ...