{Giveaway} Parmigiano Reggiano P.D.O. 36 months aged cheese + ceramic grated cheese bowl

parmigiano reggiano cheese giveaway

Everybody loves Christmas, right? To me Christmas time is not just about gift exchanges but it’s a time to be around people I care about and they care about me.
Having lots of lunch or dinner meals with fabulous food that we don’t usually eat during the year because of the lack of time and because it’s always better to share the love for food with your loved ones.




This year, thinking about you, my community, I want to give to one lucky winner one of the first symbol of Italy in the world: Parmigiano Reggiano cheese, the real one!

I know that the majority of Parmigiano Reggiano sold outside Italy is not like the one you buy here in Emilia-Romagna and is commonly mistaken with Parmesan, the fake Parmigiano with additives included. So this time you have a chance to have delivered to your home this delicious cheese that has a toasted, sweet yet salty and somewhat nutty flavour with a smooth texture, all naturally made, with NO additives or preservatives included!

parmigiano reggiano

Parmigiano Reggiano is worldwide known as the “king of cheeses” and is commonly used grated over pasta dishes, stirred into soups and risottos, eaten on its own or along with the other italian delicacy Balsamic Vinegar of Modena.

It’s recommended for the daily diet of all people, from childhood to old age (it can be easily digested), and it’s a great source of calcium.

If you want to know more about how Parmigiano is made, have a look at my friend’s post here, where she wrote about her visit to a cheese factory in Modena on her honeymoon around Italy.

parmigiano reggiano rolls cheese factory

Courtesy of Megan from megan-deliciousdishings.blogspot.com

parmigiano reggiano discount

WHAT YOU’LL WIN

The one lucky winner will win:

  • 1 Kg. / 2.2 pounds vacuum-sealed Parmigiano Reggiano P.D.O. seasoned 36 months!!!
  • 1 really cute and timeless ceramic Parmigiano cheese bowl where you can put your grated cheese

parmigiano grated cheese bowl

Guarantee: this Parmigiano meets the PDO requirements (Protected Designation of Origin recognized by the European Union), raw milk, no additives, natural lactic ferments and 36 months of aging process. It’s vacuum-sealed to be safely delivered to your home.
I choose the seller by quality and service, so it’s shipped by Parmashop.com, registered at FDA (U.S. Food and Drug Administration), known for selling food specialties from Parma, Italy to Europe, Japan and U.S.A..

BONUS: Parmashop.com is giving my readers a 5% discount on all no discounted items. Just add this code to your shopping cart: ILARIA05
So if you do not win today’s giveaway, you can still get some top Parmigiano Reggiano or Parma Ham at a great price.

Note: you can preserve Parmigiano Reggiano cheese in the refrigerator for some months and once opened keep it in the refrigerator, wrapped in a cloth and if you want to prevent the cheese from drying close it in a plastic bag (to be consumed in few weeks).

HOW TO ENTER THE GIVEAWAY

Enter through Rafflecopter. This makes it easier to enter and you get more than one shot at winning.

(note that Rafflecopter box takes a few more seconds to load… if it does not load properly just refresh your browser or click on the link below)

a Rafflecopter giveaway

If you don’t know how to use Rafflecopter, you have to log-in (with Facebook or with an email address).
Once you’re logged in you need to leave a comment on this post, telling me what you will make with Parmigiano Reggiano cheese. This is a mandatory entry to enter the giveaway. Then you need to check in the Rafflecopter box that you leaved a comment and… congrats! You’ve entered the giveaway!
Now you can leave my blog or you can carry on and enter more times via the other additional entries to have more chances to win (make sure you follow the prompts).

*The giveaway ends Thursday, December 25th at 12am EST.

*OPEN ONLY TO EUROPE AND U.S.A..

The winner will be notified via email and have 48 hours to respond or else a new winner will be selected. Winner will be written in this post from December 25th.

Thank you for entering and good luck! 😀

Recipes where you can use Parmigiano Reggiano cheese

Grated over some pasta and my Ultimate Best Authentic Bolognese Sauce

authentic best tagliatelle bolognese sauce

Inside this foolproof lump-free Béchamel Sauce for a better taste

bechamel sauce best italian

Inside those delicious Passatelli (traditional pasta with broth)

passatelli italian best romagna broth pasta comfort

Inside these Mini Tuna Meatballs for a finger food idea

tuna ricotta meatballs italian best capers

Inside these Roman-Style Gnocchi with Semolina Flour that can be prepared in advance for a great dinner with guests

best roman style gnocchi semolina

Inside the dough of my super-easy Potato Gnocchi recipe

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Some of you asked me about the recipe for the Italian Cheesecake (made with ricotta) always served in italian restaurants, that is lighter, airy and fluffier than the american one, so I made for you a little research and some tests to find the best one.


best italian cheesecake ricotta mascarpone fluffy soft

I personally like more the NewYork Cheesecake version (you can find the best recipe ever here) because it kinda reminds me my beloved journeys to the U.S., but whichever you prefer, if you’ll make this italian Cheesecake you’ll love it so much that you’ll have to restrain yourself from not eating the entire cake! (I’m not joking, me and my husband ate it in just 2 days and we fought for the last slice…)

The first two recipes I tried, provide for just ricotta as a main ingredient but, although the flavors were lovely, they didn’t send me to the moon because the texture was a bit grainy and less smooth.

So I swapped out half of ricotta for mascarpone cheese, known for its silky texture and its sweet taste. And that’s when I found the best version. Smooth, lighter but rich in flavour, so fluffy and delicate, just amazing! Especially when eaten after an overnight rest (covered and refrigerated), so the flavors have time to blend, as for every cheesecake. After 2 days in the fridge it’s even better, but who can wait for 2 days to eat it?!

So this is my “go to” italian cheesecake, definitely your sweet tooth will be satisfied!

best italian cheese cake ricotta mascarpone sliced

parmigiano reggiano discount

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 90 minutes
Yield: 8-12 servings

Ingredients:

for the base:

  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / 1/8-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / 1/2 cup / 4 oz unsalted butter

for the filling:

  • 250 gr / 1 1/8 cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1 1/8 cups / 9 oz mascarpone cheese
  • 100-120 gr / 1/2-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • 1/2 vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt

for the topping:

  • fresh fruit, fruit sauces, chocolate sauces….

Instructions:

Make sure that the ingredients are at room temperature before you star mixing the filling.

If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I’ve never had to do this so just drain it when you see that it loses liquid.

Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.

italian cheesecake silicon springform pan

As you can see, I use a silicone springform pan, it’s perfect for cheesecakes!

To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.

italian cheese cake oro saiwa

Classic Italian cookies for cheese cake – they don’t contain eggs

Preheat the oven to 175°C / 350°F / gas mark 4.

Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).

Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.

If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

italian cheesecake egg whites firm

Add whipped egg whites to the ricotta and mascarpone batter.

italian cheese cake batter complete

Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).

italian cheesecake batter springform pan

Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.

italian cheesecake batter leveled springform pan

Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.

best authentic italian cheese cake torta ricotta baked top

Refrigerate for several hours or preferably overnight. Don’t eat it if it’s not chilled well because it will not taste like a cheesecake but like a mousse (well… it wouldn’t be so bad though, right?).

italian cheesecake baked side

Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like! (I usually use a blueberry jam and some mixed preserved berries to garnish).

best italian cheese cake topped blueberry sauce

best italian cheesecake ricotta mascarpone authentic

perfect italian cheese cake ricotta mascarpone soft fluffy

As you can see from the pictures, the inside of my cheesecake is yellow but that’s why I used eggs with orange yolk, so if you use normal eggs the cheesecake will be as white as usual. Enjoy!

best italian cheese cake torta ricotta mascarpone airy soft

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)
 
Prep time
Cook time
Total time
 
Classic Italian Cheesecake with ricotta and mascarpone, smooth and lighter but rich in flavour.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
for the base:
  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / ⅛-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / ½ cup / 4 oz unsalted butter
for the filling:
  • 250 gr / 1⅛ cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1⅛ cups / 9 oz mascarpone cheese
  • 100-120 gr / ½-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • ½ vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt
for the topping:
  • fresh fruit, fruit sauces, chocolate sauces....
Instructions
  1. Make sure that the ingredients are at room temperature before you star mixing the filling.
  2. If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I've never had to do this so just drain it when you see that it loses liquid.
  3. Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.
  4. To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.
  5. Preheat the oven to 175°C / 350°F / gas mark 4.
  6. Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).
  7. Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.
  8. If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.
  9. In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
  10. Add whipped egg whites to the ricotta and mascarpone batter.
  11. Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).
  12. Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.
  13. Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.
  14. Refrigerate for several hours or preferably overnight.
  15. Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like!