🇮🇹 ~A Few Words From Susan~🇮🇹 

When I was growing up, Parmesan was more than a flavor - it was a measure of the moment. In our big family with a careful budget, everyday dinners were topped with cheese that came from a glass jar, or when times were lean, from the green canister that seemed to sit forever in the fridge door. But on holidays, my mother made a trip downtown to the Italian deli for imported Parmesan Reggiano. The difference was unmistakable - rich, nutty, and alive with aroma. Those meals felt festive before we even sat down.

That memory came rushing back to me in Florence, when I tasted Eggplant Parmesan made the traditional Italian way. There were no heavy breaded layers or thick blankets of cheese - just lightly floured eggplant cutlets, a simple tomato sauce, a scattering of fresh basil, and a gentle snowfall of true Parmesan that melted into everything. 

In this week’s video, I’ll show you exactly how to make that Florentine version step-by-step. It’s longer than usual, but it captures every detail of the process so you can experience the same transformation in your own kitchen. 

Our featured article, Parmesan vs. Parmigiano Reggiano: What’s the Real Difference?, explains the difference between American Parmesan and the real thing.

And if you’d like to grate your own like I do, the Cestari MultiTool Set, which includes a perfectly grater along with a juicer, corn shucker, egg separator, and measuring cup, is 50% off this week with code PARMESAN.

Sometimes, the flavor of home begins with the smallest handful of cheese, and the memories that come with it.

Best,

Susan
 

How to Make Classic Eggplant Parmesan

This classic Eggplant Parmesan recipe balances rich flavor with a lighter, fresher feel. No breadcrumbs, no heavy sauce, just eggplant, melted mozzarella, grated Parmesan, and the taste of late-summer tomatoes.

Tip of the Week: Save the Rinds
The hard rind on a wedge of Parmesan isn’t waste - it’s pure flavor. Keep them in a small freezer bag and drop one into soups, stews, or tomato sauce as they simmer. The rind softens and releases deep, savory umami notes, enriching the dish without adding salt or fat.

Parmesan vs. Parmigiano Reggiano: 

What’s the Real Difference?

If you’ve ever wondered why some cheese transforms a dish while another just sits on top, the answer lies in what’s on the label - and how it’s made.

Parmigiano Reggiano is a protected name under European law. It can only be produced in a handful of provinces in northern Italy: Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, following rules that haven’t changed for centuries. Each wheel is made from raw cow’s milk, salt, and calf rennet, nothing more. The cheese is aged for a minimum of twelve months, often much longer, and each wheel is inspected and branded with dotted letters spelling Parmigiano Reggiano. Those markings guarantee authenticity, origin, and quality.

In contrast, the name Parmesan in the United States refers to a style of cheese, not a protected designation. By FDA standards, it must be aged at least ten months and meet moisture and fat guidelines, but it can be produced anywhere. Some American Parmesans are quite good, but many pre-grated versions include additives like cellulose to prevent clumping - convenient, but a far cry from the complexity of true Parmigiano Reggiano.

The difference is clear the moment you taste them. Parmigiano Reggiano is nutty, savory, and layered with tiny crystals that deliver a satisfying crunch. Domestic Parmesan tends to be milder and less aromatic. One isn’t necessarily “wrong,” but knowing which to choose - and when - makes all the difference.

Use authentic Parmigiano Reggiano when you want its nuanced flavor to shine: in risottos, over fresh pasta, or in this week’s Eggplant Parmesan recipe. Save domestic Parmesan for cooking into sauces or breadings, where its subtler flavor blends rather than leads. And don’t throw away those rinds, add them to soup or broth for a gentle, savory depth that ties every ingredient together.

Authentic flavor starts before you even cook. Sometimes, it begins with simply choosing the real thing.

The winner of this week's Free Cestari Product is Tuesday Goodband.  Tuesday, please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

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