Sponsored by Tuscanini

There’s something magical that happens when you use real, Italian Parmesan in your cooking—its bold flavor and delicate texture elevate even the simplest dish into something worthy of your holiday table. This Shavuot, we’re spotlighting Tuscanini’s new Parmesan cheese, imported straight from Italy and full of the authentic, savory flavor Parmesan lovers crave.
From elegant salads to hearty mains to a cheese board that steals the show, these recipes lean into the richness and complexity of Tuscanini Parmesan, pairing it with vibrant greens, roasted vegetables, and seasonal fruits. Whether it’s shaved over a crisp kale salad, folded into a creamy eggplant filling, or served front and center on a festive board, Parmesan brings depth, umami, and a distinctly Italian flair to every bite.
Here are fifteen fresh and beautiful ways to celebrate Shavuot—starting with a generous wedge of Tuscanini Parmesan.
Please note that you must wait six hours between eating this cheese and consuming meat.
1. Shaved Parmesan Salad by Shushy Turin

This vibrant, fresh salad is as stunning as it is flavorful. Bitter radicchio, crisp fennel, and a rainbow of shaved root vegetables create a beautiful base, while sweet grapefruit supremes add a juicy pop. A zesty honey-Dijon vinaigrette ties everything together, and delicate shavings of Tuscanini’s authentic Italian Parmesan add the perfect savory finish. It’s a light, refreshing starter that brings bold flavor and color to your Shavuot table.
2. Parmesan Kale Salad by Faigy Murray

I never thought I’d call a salad regal. But this one here deserves that name! The simplicity of the salad prep will shock you with the most delicious bold flavors that will want you taking a second and third serving. Go ahead and do it! No guilt here!
3. Festive Parmesan Cheese Board by Sina Mizrahi

Make Parmesan the star of your holiday table with this elegant and flavorful cheeseboard. Its bold, savory character and crumbly texture make it the perfect centerpiece—especially served as a dramatic wedge. To complement its richness, I paired it with a creamy wheel of Camembert and the briny bite of Feta, alongside vibrant accompaniments like fresh strawberries, muscat grapes, and sweet dates. Tuscanini’s Truffle crackers bring a touch of indulgence, while tricolor olives and pistachios offer satisfying contrast. Sprigs of fresh rosemary tie it all together with a hint of festive aroma, making this board a true celebration of the senses. I’d say this is a showstopping centerpiece for your Shavuot table.
4. Stuffed Eggplant Parmesan by Vicky Cohen

This hearty, comforting dish takes all the flavors you love in classic Eggplant Parmesan and gives them a delicious twist. Roasted eggplant halves are hollowed out and filled with a savory, cheesy mixture of sautéed vegetables, marinara, and a generous handful of Tuscanini’s new Italian Parmesan. Baked until bubbling and golden, the result is a rich, satisfying main course that feels both rustic and elevated—perfect for anchoring your Shavuot meal.
5. Green Parmesan Salad Two Ways by Vicky Cohen

Why settle for one great salad when you can have two? In this versatile recipe, I’m sharing two fresh, flavorful variations on a green salad—each finished with the bold, nutty bite of Tuscanini’s authentic Italian Parmesan.
6. Pistachio Parmesan Asparagus with Blistered Herbed Tomatoes by Rorie Weisberg

This veggie dish is so flavorful and fun, you’ll have trouble calling it a “side dish.” The best part? It uses frozen asparagus. Plus you can make it for a dairy OR meat meal. That Shavuot menu just got a little easier. Watch Living Full ‘n Free for more healthy cooking with Rorie!
7. Garlic Fettuccine Alfredo by Chana Landman

I originally made this recipe for a family event. I was told to bring a nine- by 13-inch pan of pasta, for which I used one and a half boxes of pasta. If you like your pasta very saucy, you can simply use one box of pasta for the same amount of sauce.
8. Bold Basil Bruschetta by Charnie Kohn

9. Pesto Sun-Dried Tomato Zucchini Focaccia by Vicky Cohen and Ruth Fox

Vegetables shine in this delicious and visually appealing focaccia. Two-tone delicate ribbons of zucchini are layered over pesto, sprinkled with punchy sun-dried tomatoes, and topped off with cheddar and Parmesan, then toasted to crispy perfection. A delicious, savory treat.
10. Spicy Gnocchi a la Vodka by Sarah D., Stmtstudio.com

A rich velvety vodka sauce, pillowy gnocchis and just the right amount of heat, delivers an ultimate explosion of flavor in this elevated, one-pot dinner. Adjust the amount of chili paste according to your spice preference. Buon appetito!
11. Spaghetti with Green Herbed Zucchini Sauce by Micah Siva

A vibrant summery pasta dish filled with fresh herbs, nutty pistachios, and sweet zucchini!
12. Truffle Mushroom Risotto (Dairy) by Yussi Weisz

Get ready for Yussi’s “next-level” mushroom risotto that will leave your guests begging for more! Not for the faint of heart, this Shavuot-worthy dish requires some serious TLC, but the final product is bursting with flavor!
For more great cooking, watch Baruch Hashem It’s Shabbos!
13. Truffle Cacio e Pepe (Cheese and Pepper Pasta) by Charnie Kohn

Cacio e Pepe is a traditional Roman pasta dish that comes together in about 15 minutes. The dish itself is simple and absolutely delicious, but with the added notes of truffle, we took this already amazing pasta to new heights!
14. Lemon Parmesan Pasta by Charnie Kohn

Cook the pasta according to package instructions, removing it from the heat two minutes earlier than you normally would. Reserve a quarter cup of pasta water and set aside.
15. Tomato-Parm Pasta with Panko Salmon by Rena Tuchinsky

Serve this meal over Shavuos or for a restaurant-style dairy dinner. Either way, it’s a great meal no matter when it’s enjoyed!
For more great cooking, watch Supper, Again?!
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