Italian Cheese and Cured Meat Dictionary

Parmigiano Reggiano

Parmigiano Reggiano is a protected Italian hard cheese produced according to a specific geographical and production specification.

It is commonly used:

• grated over pasta;

• in risotto;

• in soups;

• in pieces as a table cheese;

• with other regional ingredients.

Not every hard grated cheese should automatically be called Parmigiano Reggiano.

Grana Padano

Grana Padano is another protected Italian hard cheese.

It can resemble Parmigiano Reggiano in appearance and certain culinary uses, but they are not the same product.

Their production territories and specifications differ.

Mozzarella

Mozzarella belongs to the family of fresh stretched-curd cheeses.

Different versions exist, including cow's-milk mozzarella and buffalo-milk mozzarella.

Common uses include:

• pizza;

• salads;

• starters;

• baked dishes.

Burrata

Burrata has an outer structure similar to stretched-curd cheese, but contains a soft, creamy interior.

When cut, the centre is noticeably richer and more fluid than ordinary mozzarella.

Pecorino

The word pecorino is linked to the Italian word for sheep.

Pecorino therefore generally refers to sheep's-milk cheese.

Important examples include:

• Pecorino Romano;

• Pecorino Toscano;

• Pecorino Sardo.

Flavour and saltiness can differ significantly depending on origin and maturation.

Prosciutto

Prosciutto means ham.

The next word tells you more about what kind of ham it is.

Prosciutto Crudo

Prosciutto crudo is salt-cured and matured without being cooked.

The term “raw” describes the production process and should not be confused with untreated fresh pork.

Prosciutto Cotto

Prosciutto cotto is cooked ham.

It differs significantly from prosciutto crudo in colour, texture, and flavour.

Prosciutto di Parma

Prosciutto di Parma is a specific protected product from the Parma production area.

“Italian cured ham” and “Prosciutto di Parma” are therefore not interchangeable terms.

Salame

Salame refers to a broad family of seasoned and matured meat products.

Italy has many regional types, differing in meat texture, seasoning, size, and maturation.

LuxurEat(露意膳) Perspective

LuxurEat(露意膳) prefers to preserve authentic Italian food names rather than reducing everything to generic terms such as “cheese” or “ham.”

Once consumers understand whether a product is Parmigiano Reggiano, Pecorino, Burrata, or Prosciutto di Parma, they can also understand how it should be served and why its texture, flavour, and price may differ.

The Italian Food Dictionary begins with the name, but its real purpose is to help consumers understand the product behind the name.