What is your favourite tool for grating Parmigiano-Reggiano?
Some people, myself included, buy the pre-grated containers. These probably have extra anti caking ingredients and probably are not all that fresh. Some folk who are lucky enough can have their local market grind it from a fresh chunk they pick out. Freshly grated must be better right?
Some people, myself included, buy the pre-grated containers. These probably have extra anti caking ingredients and probably are not all that fresh. Some folk who are lucky enough can have their local market grind it from a fresh chunk they pick out. Freshly grated must be better right?