Just wanted to let you all know...I cooked some fettucine Sunday, and dressed it simply with olive oil, a bit of butter, garlic, S&P and the grated Parmsiagno Reggiano.
It was my first taste of the real thing, and wow! It really does have a far superior flavor to other parmesans I've tasted. It also goes farther, as the flavor is much more pronounced.
We get by with a little help from our friends