{"id":140805,"date":"2025-07-29T10:56:09","date_gmt":"2025-07-29T10:56:09","guid":{"rendered":"https:\/\/www.granapadano.it\/?post_type=recipe#038;p=140805"},"modified":"2026-04-02T09:57:43","modified_gmt":"2026-04-02T09:57:43","slug":"parmigiana-a-timeless-classic-of-italian-cuisine","status":"publish","type":"recipe","link":"https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/","title":{"rendered":"Parmigiana: A Timeless Classic of Italian Cuisine"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_fullwidth_image src=&#8221;https:\/\/www.granapadano.it\/wp-content\/uploads\/2025\/02\/eventi-20.png&#8221; title_text=&#8221;Raspberry-Lemonade-con-pizzette-pomodoro,-alici,-capperi-e-Grana-Padano-Riserva-m&#8221; src_tablet=&#8221;https:\/\/www.granapadano.it\/wp-content\/uploads\/2025\/02\/eventi-20.png&#8221; src_phone=&#8221;https:\/\/www.granapadano.it\/wp-content\/uploads\/2025\/02\/Progetto-senza-titolo-57.png&#8221; src_last_edited=&#8221;on|phone&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; module_class=&#8221;single_recipe_content&#8221; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;13px||0px|||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row module_class=&#8221;recipe_filter_section&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;5743ec59-06ba-4cc0-a4d5-3225a18a9137&#8243; max_width=&#8221;90%&#8221; custom_margin=&#8221;|auto|-60px|auto|false|false&#8221; custom_padding=&#8221;2px|||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_code _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||16px|||&#8221; global_colors_info=&#8221;{}&#8221;]<div class=\"breadcrumb\"><a href=\"https:\/\/www.granapadano.it\/en-en\/\">Home<\/a>  <  <\/div>[\/et_pb_code][et_pb_code module_class=&#8221;recipe_likes_section&#8221; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"140805\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Like<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Liked by <em>10<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Share<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2025\/07\/Progetto-senza-titolo-58.png&description=Parmigiana: A Timeless Classic of Italian Cuisine\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=Parmigiana: A Timeless Classic of Italian Cuisine&url=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><!-- NO CAT -->[\/et_pb_code][et_pb_post_title meta=&#8221;off&#8221; featured_image=&#8221;off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_level=&#8221;h2&#8243; title_font=&#8221;Merriweather||||||||&#8221; title_text_color=&#8221;#000000&#8243; title_font_size=&#8221;56px&#8221; custom_margin=&#8221;10px||||false|false&#8221; custom_padding=&#8221;10px||||false|false&#8221; title_font_size_tablet=&#8221;56px&#8221; title_font_size_phone=&#8221;36px&#8221; title_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; module_class=&#8221;ingredient_sec&#8221; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;-6px|||||&#8221; custom_padding=&#8221;4px|||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;||1px|||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>A grand summer classic and a celebration of seasonal flavours loved throughout Italy: Parmigiana.<br \/><strong>Aubergines, mozzarella, Grana Padano PDO<\/strong>, and <strong>tomato<\/strong> alternate in layers of pure taste, the perfect example of the delicious simplicity of Italian cooking.<br \/>In this dish, every bite tastes of home, warm summers, and family holidays. Let&#8217;s explore aubergine Parmigiana together.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;28px|auto||auto||&#8221; custom_padding=&#8221;||1px|||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_margin=&#8221;||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2>The Origins of Parmigiana<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_padding=&#8221;20px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>The origins of Parmigiana are debated and fascinating. Although the name might suggest the city of Parma, its roots are further south: Campania, Sicily, and Calabria all lay claim to originating the dish. The most widely accepted version tells of a recipe born between Naples and Palermo, where aubergines were already cultivated in Arab times.<br \/>The term &#8220;Parmigiana&#8221; is thought to derive from the Sicilian parmiciana, referring to the wooden slats of window shutters, which resemble the arrangement of aubergine slices in the baking dish. This theory thus combines etymology and culinary technique.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;28px|auto||auto||&#8221; custom_padding=&#8221;||1px|||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_margin=&#8221;||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2>The Traditional Recipe<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_padding=&#8221;20px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>In its classic version, aubergine Parmigiana is prepared with fried aubergines, tomato sauce fragranced with basil, plenty of grated Grana Padano PDO, and a layer of stretched-curd cheese (often mozzarella or fior di latte).<br \/>Grana Padano PDO plays a fundamental role: sprinkled between the layers to add savouriness and texture, or used to create a golden, crispy crust on the surface, it makes every mouthful even more delicious. The whole dish is baked in the oven until perfectly gratinated.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=&#8221;off|off|off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; max_width=&#8221;90%&#8221; custom_margin=&#8221;||15px||false|false&#8221; custom_padding=&#8221;||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.19.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_margin=&#8221;||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2>The Many Faces of Parmigiana: All Its Versions<\/h2>\n<h4>From the classic version, with fried aubergines and traditional flavours, to gourmet versions, and even Parmigiana made with other ingredients like courgettes or artichokes, let&#8217;s explore the world of modern Parmigiana together!<\/h4>\n<p>[\/et_pb_text][et_pb_accordion open_toggle_text_color=&#8221;#0f0f0f&#8221; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; toggle_icon=&#8221;&#x33;||divi||400&#8243; icon_color=&#8221;#0f0f0f&#8221; use_icon_font_size=&#8221;on&#8221; icon_font_size=&#8221;44px&#8221; module_class=&#8221;pa-add-accordion-icon gp_accordian_item_main&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; toggle_text_color=&#8221;#0f0f0f&#8221; toggle_font=&#8221;||||||||&#8221; toggle_font_size=&#8221;23px&#8221; toggle_line_height=&#8221;27px&#8221; body_font=&#8221;Merriweather||||||||&#8221; body_text_color=&#8221;#0f0f0f&#8221; body_font_size=&#8221;18px&#8221; body_line_height=&#8221;26px&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#0f0f0f&#8221; border_color_bottom=&#8221;#0f0f0f&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}&#8221;][et_pb_accordion_item open=&#8221;on&#8221; _builder_version=&#8221;4.19.5&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;display:none&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;How it&#8217;s consumed today&#8221; title_tablet=&#8221;Stuffed pasta&#8221; title_phone=&#8221;Stuffed pasta&#8221; title_last_edited=&#8221;off|desktop&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<p>Parmigiana is now a very versatile dish. It&#8217;s enjoyed hot, fresh from the oven, but it&#8217;s also delicious at room temperature or gently reheated the next day. It&#8217;s served as a <strong>main course, a single dish, or even as a starter<\/strong> in mini portions.<\/p>\n<p>In some Italian families, it&#8217;s a fixed presence during summer Sundays or holidays.<\/p>\n<p>In restaurants, more elaborate and experimental versions can also be found, playing with ingredients like confit tomatoes instead of passata, smoked aubergines instead of fried ones, and experimenting with cheeses for unexpected flavour combinations.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=&#8221;#0f0f0f&#8221; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; toggle_icon=&#8221;&#x33;||divi||400&#8243; icon_color=&#8221;#0f0f0f&#8221; use_icon_font_size=&#8221;on&#8221; icon_font_size=&#8221;44px&#8221; module_class=&#8221;pa-add-accordion-icon gp_accordian_item_main&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; toggle_text_color=&#8221;#0f0f0f&#8221; toggle_font=&#8221;||||||||&#8221; toggle_font_size=&#8221;23px&#8221; toggle_line_height=&#8221;27px&#8221; body_font=&#8221;Merriweather||||||||&#8221; body_text_color=&#8221;#0f0f0f&#8221; body_font_size=&#8221;18px&#8221; body_line_height=&#8221;26px&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#0f0f0f&#8221; border_color_bottom=&#8221;#0f0f0f&#8221; global_colors_info=&#8221;{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}&#8221;][et_pb_accordion_item open=&#8221;on&#8221; _builder_version=&#8221;4.19.5&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;display:none&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Grilled Aubergines for a Lighter Pleasure&#8221; title_tablet=&#8221;Dry pasta and fresh pasta&#8221; title_phone=&#8221;Dry pasta and fresh pasta&#8221; title_last_edited=&#8221;off|desktop&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<p>For those who want a lighter alternative, Parmigiana can be prepared with <strong>grilled or oven-baked aubergines instead of fried<\/strong>. In this variation, the taste of the vegetables is enhanced by the simplicity and quality of the ingredients.<\/p>\n<p>Grana Padano PDO remains a key ingredient even in the light version: it can be used <strong>grated between the layers to enrich the flavour or transformed into a crispy wafer<\/strong> to be placed on the surface as a decorative and tasty touch.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=&#8221;#0f0f0f&#8221; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; toggle_icon=&#8221;&#x33;||divi||400&#8243; icon_color=&#8221;#0f0f0f&#8221; use_icon_font_size=&#8221;on&#8221; icon_font_size=&#8221;44px&#8221; module_class=&#8221;pa-add-accordion-icon gp_accordian_item_main&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; toggle_text_color=&#8221;#0f0f0f&#8221; toggle_font=&#8221;||||||||&#8221; toggle_font_size=&#8221;23px&#8221; toggle_line_height=&#8221;27px&#8221; body_font=&#8221;Merriweather||||||||&#8221; body_text_color=&#8221;#0f0f0f&#8221; body_font_size=&#8221;18px&#8221; body_line_height=&#8221;26px&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#0f0f0f&#8221; border_color_bottom=&#8221;#0f0f0f&#8221; global_colors_info=&#8221;{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}&#8221;][et_pb_accordion_item open=&#8221;on&#8221; _builder_version=&#8221;4.19.5&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;display:none&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Vegetable Parmigiana: Some Ideas&#8221; title_tablet=&#8221;Dry pasta and fresh pasta&#8221; title_phone=&#8221;Dry pasta and fresh pasta&#8221; title_last_edited=&#8221;off|desktop&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<h4>In addition to the classic aubergine Parmigiana, there are numerous creative variations, among the most popular are:<\/h4>\n<h4><strong>&#8211; Courgette Parmigiana:<\/strong> more delicate, with grilled or fried courgettes.<br \/><strong>&#8211; Potato Parmigiana:<\/strong> richer and more substantial, ideal for winter.<br \/><strong>&#8211; Artichoke or pumpkin Parmigiana:<\/strong> excellent seasonal alternatives, perfect for customising with spices or aromatic herbs.<br \/><strong>&#8211; White Parmigiana:<\/strong> without tomato, with b\u00e9chamel or just cheeses, where Grana Padano PDO can be used both as a creamy base and as a crunchy element.<\/h4>\n<h4>In all these versions, Grana Padano PDO remains a key ingredient: it provides flavour, enriches the dish&#8217;s structure, and enhances its gratination.<\/h4>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=&#8221;#0f0f0f&#8221; open_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; closed_toggle_background_color=&#8221;RGBA(255,255,255,0)&#8221; toggle_icon=&#8221;&#x33;||divi||400&#8243; icon_color=&#8221;#0f0f0f&#8221; use_icon_font_size=&#8221;on&#8221; icon_font_size=&#8221;44px&#8221; module_class=&#8221;pa-add-accordion-icon gp_accordian_item_main&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; toggle_text_color=&#8221;#0f0f0f&#8221; toggle_font=&#8221;||||||||&#8221; toggle_font_size=&#8221;23px&#8221; toggle_line_height=&#8221;27px&#8221; body_font=&#8221;Merriweather||||||||&#8221; body_text_color=&#8221;#0f0f0f&#8221; body_font_size=&#8221;18px&#8221; body_line_height=&#8221;26px&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#0f0f0f&#8221; border_color_bottom=&#8221;#0f0f0f&#8221; global_colors_info=&#8221;{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}&#8221;][et_pb_accordion_item open=&#8221;on&#8221; _builder_version=&#8221;4.19.5&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;display:none&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Regional Variations&#8221; title_tablet=&#8221;Dry pasta and fresh pasta&#8221; title_phone=&#8221;Dry pasta and fresh pasta&#8221; title_last_edited=&#8221;off|desktop&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<h4>Every Italian region has its own personal interpretation of Parmigiana; here are a few:<\/h4>\n<h4>&#8211; In <strong>Naples<\/strong>, it&#8217;s prepared with thin slices of carefully fried and drained aubergine, with plenty of sauce and fresh basil.<br \/>&#8211; In <strong>Sicily<\/strong>, Parmigiana can also contain sliced hard-boiled eggs or local cured meats between the layers.<br \/>&#8211; In<strong> Calabria<\/strong>, a more rustic version is found, with chilli pepper and sometimes with stale bread as a base.<br \/>&#8211; In <strong>Parma<\/strong>, despite not being the &#8220;cradle&#8221; of the recipe, a &#8220;fusion&#8221; version is often offered that combines traditional Emilian flavours with aubergines and local cheeses.<\/h4>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=&#8221;#000000&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;||1px|||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; custom_padding=&#8221;20px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4><strong>In conclusion<\/strong>, Parmigiana is a symbol of Italian cuisine capable of renewing itself without losing its identity. Whether you choose the traditional version or a lighter one, one element remains constant: the <strong>love for authentic ingredients<\/strong> like Grana Padano PDO, which adds taste and value to every interpretation.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; module_class=&#8221;ricette_main_sec&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(255,255,255,0)&#8221; custom_margin=&#8221;||-20px||false|false&#8221; custom_padding=&#8221;3px||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row module_class=&#8221;scopri_btn&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;13px|auto||auto||&#8221; custom_padding=&#8221;||5px||false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.19.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_button button_url=&#8221;https:\/\/www.granapadano.it\/en-en\/serving-suggestions\/italian-classics\/&#8221; button_text=&#8221;Discover all the Italian Classics&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_size=&#8221;22px&#8221; button_text_color=&#8221;#0f0f0f&#8221; button_border_width=&#8221;1px&#8221; button_border_color=&#8221;#221f1c&#8221; button_border_radius=&#8221;40px&#8221; button_font=&#8221;Merriweather|700|||||||&#8221; button_icon=&#8221;&#x35;||divi||400&#8243; button_icon_color=&#8221;#000000&#8243; button_on_hover=&#8221;off&#8221; custom_margin=&#8221;-1px|||||&#8221; custom_padding=&#8221;3px||3px|||&#8221; global_colors_info=&#8221;{}&#8221; button_bg_color__hover_enabled=&#8221;on|hover&#8221; button_bg_color__hover=&#8221;#0f0f0f&#8221; button_bg_enable_color__hover=&#8221;on&#8221; button_text_color__hover_enabled=&#8221;on|hover&#8221; button_text_color__hover=&#8221;#FFFFFF&#8221; button_icon_color__hover_enabled=&#8221;on|hover&#8221; button_icon_color__hover=&#8221;#FFFFFF&#8221;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p><div class=\"breadcrumb\"><a href=\"https:\/\/www.granapadano.it\/en-en\/\">Home<\/a>  <  <\/div><div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"140805\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Like<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Liked by <em>10<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Share<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2025\/07\/Progetto-senza-titolo-58.png&description=Parmigiana: A Timeless Classic of Italian Cuisine\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=Parmigiana: A Timeless Classic of Italian Cuisine&url=https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><!-- NO CAT -->A grand summer classic and a celebration of seasonal flavours loved throughout Italy: Parmigiana.Aubergines, mozzarella, Grana Padano PDO, and tomato alternate in layers of pure taste, the perfect example of the delicious simplicity of Italian cooking.In this dish, every bite tastes of home, warm summers, and family holidays. Let&#8217;s explore aubergine Parmigiana together.The Origins of [&hellip;]<\/p>\n","protected":false},"author":34,"featured_media":140816,"menu_order":547,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"recipe_cat":[],"stagionatura":[],"variety":[],"tempo":[],"intolerance":[],"class_list":["post-140805","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Parmigiana: A Timeless Classic of Italian Cuisine - Grana Padano<\/title>\n<meta name=\"description\" content=\"A grand summer classic and a celebration of seasonal flavours loved throughout Italy: Parmigiana.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.granapadano.it\/en-en\/recipes\/italian-tradition\/parmigiana-a-timeless-classic-of-italian-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmigiana: A Timeless Classic of Italian Cuisine - 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