Does Italy Eat Parmesan on Pasta? Understanding Regional Traditions and Preferences

When it comes to pasta and parmesan, there is often confusion and, sometimes, misinformation. Regional and cultural differences in Italian cuisine play a significant role in how and when cheese is added to pasta dishes. In this article, we will explore the traditional and contemporary practices of adding parmesan to Italian pasta, focusing on the nuances of regional preferences and culinary rules.

Typical Pasta Dishes and Cheesiness

For seafood dishes, the general rule is to avoid cheese, as it can clash with the delicate flavors of the seafood. However, when cheese is introduced, it is done in moderation and it is more likely to be part of the sauce rather than a garnish. The idea is not to turn the pasta into a cheese pasta but to enhance the dish without overwhelming the natural flavors.

Specific Pasta Dishes and Cheese

When we refer to specific pasta dishes, such as spaghetti with ragù, the addition of cheese is acceptable. For example, Spaghetti alle Vongole (spaghetti with clams) might not include cheese, whereas Spaghetti alla carbonara would traditionally include cheese, usually in the form of Parmigiano Reggiano or Pecorino Romano.

Grated Parmigiano Reggiano in Regional Cuisine

In regions like Emilia-Romagna, pastasciutta (a type of dry pasta) is often served with grated Parmigiano Reggiano or Grana Padano. This practice is deeply rooted in tradition and is seen as a final touch that complements the flavors of the pasta and the sauce.

Cheese as an Individual Touch

Cheese is often added at the table, allowing each diner to control the amount of cheese they consume. This practice emphasizes the idea of not overdoing it. Different regions have their own cheese-centric pasta dishes. For instance, in Sardinia, you might find pasta with pecorino sardo, while in Lombardy, cremisi (pasta with wild mushroom sauce) might be garnished with finely grated cheese.

The Difference Between Parmesan and Parmigiano Reggiano

It is important to note that "parmesan" is often used as a generic term outside of Italy, but in Italy, the original Parma cheese is Parmigiano Reggiano. There is no "parmesan" in Italy; it is the name of a protected designation of origin (PDO) cheese. So, when ordering pasta in Italy, always ask for Grana Padano, Parmigiano Reggiano, or other regional cheeses, rather than parmesan.

The use of these cheeses is not limited to pasta, but they are particularly significant in the preparation and enjoyment of pasta dishes. Cheesegraters are a common sight in Italian kitchens, often electric, to ensure that the cheese is grated at the last moment, allowing it to meld perfectly with the pasta.