Parmigiano-Reggiano is one of the world's three or four incomparable cheeses. This prized Italian cheese has been recognized for over seven centuries far beyond Italy's borders. And now, since the new millennium, Parmigiano-Reggiano is an official space food on the International Space Station because of its nutritional value (more about that in a minute).

This unique product is made from special ingredients found in only one place on earth: a region of Northern Italy, comprised largely of the counties of Reggio Emilia, Parma and Modena, Bologna (west of the Reno River), and Mantua (east of the River Po) the controlled Parmigiano Reggiano District. The soil, the climate, and the geography all come together to produce flavorful nutritious grasses, which in turn, yield a quality of milk found nowhere else.

Dotting the hills and valleys of the Parmigiano Reggiano district are nearly 10,000 dairies that supply the cow's milk to the same 600 cheese houses where those wheels of Parmigiano Reggiano are handcrafted just as they were 700 years ago.

It takes 160 gallons of this special milk to make one 85 pound wheel of this concentrated power house of nutrients an excellent source of protein, calcium, and phosphorous.

Rich in vitamins A, B2, B12, E, D, and K; pantothenic acid, biotin, magnesium, zinc, copper, potassium, sodium, and cobalt. It also contains eighteen of the body's twenty-one required amino acids.

Lower in fat and sodium, Parmigiano-Reggiano is one of the lowest of any aged natural cheeses. During the Parmigiano-Reggiano's long and careful aging, its milk protein breaks down into free amino acids. This gives the cheese its distinctive crunch, and makes it remarkably easy to digest. Even people who are lactose intolerant can enjoy Parmigiano-Reggiano.

So back to space food:
How did scientists discover Parmigiano-Reggiano? It's an interesting story. Living in the gravity free environment of space causes all kinds of problems for humans. Osteoporosis and muscular atrophy are perhaps the greatest concern. Studies done on board the Russian space station MIR showed a drop in bone mass at the rate of 1% per month. The milk protein in Parmigiano-Reggiano breaks down into free amino acids, which do not require processing by the body and are immediately available for the body to metabolize. This makes Parmigiano Reggiano easier to digest than other protein sources. It is also a rich source of calcium and phosphorous. So with a daily ration of 3 1/2 ounces of Parmigiano-Reggiano space crews can get 100% of the recommended daily allowance of 1200 mg of calcium from a natural food source.

And the clincher: Parmigiano-Reggiano tastes good! The astronauts and the cosmonauts like it!

Just think about female diets that turn to vitamin supplements to ward off osteoporosis. Here is a tasty major piece of news backed up by analytical prestigious studies. So now when I break off a chunk of cheese and drizzle my whole wheat Italian bread with Colavita extra virgin olive oil and enjoy, I remember what mom told me as a little guy, "Eat, it's good for you!!"--mother knows best.

* The rind of the cheese bears the pin dots that read Parmigiano-Reggiano for authenticity

* The rind of the cheese is edible, no waxes or coatings add to sauces and soups as a flavor enhancer

* Keep wedges wrapped tightly in plastic wrap as air is the enemy of cheese

* Grate Parmigiano-Reggiano as needed to ensure freshness

* To experience the crunch sensation made by the crystallized free amino acids, break away chunks of cheese rather than cut with a cheese slicer

* Keep in warmest part of refrigerator

* Do not freeze

 Editors Note: Parmigiano-Reggiano sources: Although Parmigiano-Reggiano is sold throughout the country, local stores, supermarkets, etc.- a definite supply (along with other Italian products) at reasonable prices is available on the internet at www.gourmetstore.net.

(Photos & recipes courtesy of Italian Trade Commission, NY)

Filets of Breast of Turkey with Parmigiano-Reggiano

Dip each turkey slice on both sides in the egg and then into the bread crumbs. Heat the oil and butter in a skillet over medium heat and cook the turkey slices. When done, transfer to an oiled baking dish, cover with the Parmigiano-Reggiano and pepper, then place in an oven preheated to 400 degrees F. for 10 minutes. Serve immediately.
Serves 4 to 6.

Veal Scaloppine with Ham and Parmigiano-Reggiano

8 veal scaloppine
1/4 pound boiled ham, cut into 4 slices 1/4 pound Parmigiano-Reggiano cut into slivers
1/4 teaspoon dried sage
2 tablespoons Colavita extra virgin olive oil 2 tablespoons butter
Freshly ground black pepper  

Take 4 scaloppine, cover each with a slice of ham and with slivers of cheese, dust with sage, then top each one with another scaloppine. Heat the oil and butter in a skillet over medium-high heat and brown the meat on both sides for about a minute each side.
Transfer to a warm serving platter, add pepper and serve immediately.
Serves 4 to 6

Risotto Alla Zucca

4 tablespoons unsalted butter
2 cups butternut squash peeled, seeded and diced
3/4 cup onion, finely chopped
1 3/4 cups Arborio rice
1/2 cup white wine*
6 cups chicken broth, simmering
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped sage
2 tablespoons chopped parsley. *Suggestion: Bella Pinot Grigio

"Gelato" di Parmigiano-Reggiano

1 cup heavy cream
2 cloves garlic peeled and sliced in half lengthwise
1/4 teaspoon nutmeg
2 cups grated Parmigiano-Reggiano Aged balsamic vinegar, the older the better Accompaniments:
Multigrain raisin or crusty French bread Red grapes
Pear or apple slices
Walnuts
Spicy greens such as arugula

Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from the cream. Add Parmigiano-Reggiano, 1/2 cup at a time, stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat-resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffins. Scoop portions of "gelato" with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. Drip a few drops of aged balsamic vinegar over the "gelato" and serve.
Serves 6.