“Five Ages of Parmigiano Reggiano in Different Textures and Temperatures” for sure one of the most famous menu items at Massimo Bottura’s three-Michelin-star restaurant, Osteria Francescana. It’s there also in his cookbook, Never Trust A Skinny Italian Chef. For your information this modernist dish includes a Parmigiano and ricotta demi-soufflé, Parmigiano sauce, Parmigiano foam, a Parmigiano wafer, and Parmigiano air, which is quite literally a cloud made from the hard, Italian cheese. Sounds amazing. Right?
Bottura clearly knows everything when it comes to Parmesan. Recently he “scolded” Marc Vetri for treating the cheese in what was apparently the wrong way.
In an Instagram post of a massive wedge of the cheese with a knife stuck in the top, Vetri wrote, “Massimo scolded me when I started to cut the Parmigiano Reggiano. He said to keep a wet cloth over Parmigiano Reggiano otherwise it will dry out…unless you’re in Modena. New rule! Who am I to argue! Oui chef!”