Figuring pasta is going to take 9 to 11 minutes to cook, I’ll chunk up about a quarter pound of Parmigiano Reggiano (not grated, but chunked with a knife).

Source: https://www.eater.com/23989864/zingermans-brad-hedeman-pasta-tuna-what-to-make-for-dinner

Meanwhile, in a mixing bowl, combine the provolone, ricotta, Parmigiano, 1/2 teaspoon of the salt, the black pepper and the nutmeg.

Source: https://www.bostonherald.com/2023/06/16/recipe-frances-mayes-baked-gigli-with-four-cheeses-and-ten-minute-tomato-sauce/

Piattini, or small plates, include fried artichoke hearts with piquant Parmigiano lemon dip (and warm bread to soak up the sauce).

Source: https://njmonthly.com/articles/eat-drink/nj-italian-restaurants-youll-love/