Parmesan cheese

I had that moment myself the first time I tasted real Parmesan cheese.

Scottish whisky producers, worrying about US tariffs, might also welcome a plug for their produce at a food festival in Ravenna, where it will be paired with parmesan cheese.

Back in October, after speaking with food content creator and cookbook author Owen Han, I described frico as such: “lacy, gossamer, uber-crispy cooked flats of parmesan cheese.”

This is the fun part: You’re going to whip — and I mean whip — butter and Parmesan cheese into your risotto with gusto.

Now, I might be a bit biased because frico —lacy, gossamer, uber-crispy cooked flats of parmesan cheese — is one of my favorite things on earth, but Han's inclusion is both simple and ingenious: The frico adds additional cheese flavor while also providing incredible texture.