One of the loveliest foodie images of all time is that of Samuel Pepys burying his cheese when the Great Fire of London started.
I'm sure he did his bit helping to evacuate the women and children or whatever, but I just love the idea that his hunk of Parmesan was of such profound importance to him that he was damned if he'd allow it to melt away in some nasty fire.
Truly a man of high principle and considered priority!
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| Anchovy-fried Crostini with Parmesan shavings |
Nobody really knows why Parmesan was so significant in Pepys' day, just that it was. Experts have theorised that Parmesan may have been used as a generic seasoning in place of salt, and added to meals to make them taste, well, nicer.
Our Sammy wouldn't have been sprinkling it on
Spag Bol or
Risotto which were still centuries away from London's menus, but clearly it was one of the most valuable and treasured imports at the time (some say more expensive than gold).
You can imagine the men of the late Renaissance tucking into big hunks of meat with some gently melting Parmesan on top, giving the flavour an umami boost. I'd hazard that they also whacked a bit in when making soups and stews.
Improved import channels with Parma mean that it's not so expensive these days and possibly not worth burying in the event of fire, but it's remarkable how Parmesan has stood the test of time.
We're still finding new things to sprinkle it on to make them taste even better - and here's a brand new recipe that does just that.
