Parmigiana

This was just an unpretentious supper of ragu pasta of which we all enjoy from time to time.So easy to prepare. I serve it with a little salad and garlic bread and love its simplicity of flavour. This uncomplicated dish however, was  pushed into a different dimension using a wonderful  three year old Parmigiana from Tuscany. A very dear friend had the big heart to send it to me. If you are used to the supermarket variety of this cheese nothing will prepare you for the real flavour of Italy. My tongue is still tingling two hours later. Heaven on a plate. The rather nice Chianti helped too. Perfect to wash it down with. If you ever have the good fortune to visit Italy please leave room in your case to take home a big chunk of this. You won't regret it.