With the arrival of spring and the approach of summer, the days are getting longer and the desire to spend time outdoors is constantly growing as we enjoy the sun and pleasant weather.

It is the ideal time to arrange picnics in the garden, lunches on the terrace or dinners under the stars in the company of friends and family. To accompany these cozy moments outdoors with taste and elegance, I have decided to share three different ways to enjoy Parmigiano Reggiano.

This exclusive cheese, with its richness of flavor and versatility, is perfectly suited to be the protagonist of fresh and light dishes, ideal for the summer season. Here are three delicious suggestions that combine the pleasure of eating well with the enjoyment of nature and the beautiful days outdoors.

Young Parmigiano Reggiano with fresh fruit

Choose a form of Parmigiano Reggiano young, matured for 12 months to 18 months , characterized by a soft texture and a slightly sweet and fruity taste. Accompany the slices of Parmigiano with thin slices of fresh seasonal fruit such as strawberries, peaches, figs or melon . The contrast between the sweet taste of the fruit and the slightly salty taste of cheese will be refreshing and tasty.

Parmigiano Reggiano matured with honey and nuts

Choose a Parmigiano Reggiano that has matured longer, from 30 to 36 months , which gives a more compact texture and a more intense and complex flavor. Accompany the slices of Parmigiano with good local honey and fresh nuts . The combination of the matured cheese with the sweetness of the honey and the crispness of the nuts will be a pleasure for the palate on a summer day outdoors.

Parmigiano Reggiano in summer salad

Use freshly grated Parmigiano Reggiano to spice up a light and colorful summer salad. Choose a type of young or medium Parmigiano, matured for 18 months to 24 months , for a more delicate flavor but still full of character . Make a mixed salad with diced Parmigiano Reggiano, cherry tomatoes, olives, avocado, leeks, basil and season it all with a light dressing of extra virgin olive oil, salt and pepper. If you like, sprinkle plenty of grated Parmigiano Reggiano over the surface of the salad and a little balsamic vinegar before serving. I haven't added this last element to the salad in the photo, but you can adapt the recipe to your and your friends' tastes! I think the freshness and crispness of the salad go perfectly with the unique taste of Parmigiano Reggiano.

Bon appetit!