Grana

Grana

By
From
Modern Italian Food
Photographer
Earl Carter

Grana can be used in the same way as Parmigiano, but as it is less expensive it can be used in everyday dishes and not just kept for special occasions. The milk for grana – which means grainy – is collected from 27 provinces in the northern Italian plains known as Pianura Padana.

Grana is a more commercial cheese and therefore the quality may very enormously. In Australia it is often sold far too fresh and it is usually price-driven. If it is semi-soft it is best to ignore it, unless you really have no choice.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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