Linked from

The 9 pages that link to Parmigiano-Reggiano, each with the reason it gives.

• CheeseBroader topic: Its long aging illustrates how controlled production yields a firm, complex cheese.

• Emilia-RomagnaBroader topic: Its production zone includes several provinces of Emilia-Romagna.

• ParmaBroader topic: Its production area includes Parma and anchors the region’s culinary reputation.

• PestoBroader topic: This aged cheese is one traditional source of pesto’s saltiness and umami.

• ParmesanBroader topic: It is the best-known protected variety associated with Parmesan.