This might explain things:
American Grana is a Parmesan-like cheese from Wisconsin , allowed to mature a minimum of 18 months. All natural ingredients and the distinctive aging process are what creates its deep, nutty flavor and granular texture.
Never seen the stuff you picture. Mine is Gran Albiero,
https://www.albiero.it/en/products/gran-albiero
but you will never eat your words.
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If youâre in a pedagogical mood, youâre missing the elephant in the room: Bresaola is a name for salted and aged beef. The beef there has a bright red color which implies raw beef, so this dish is called _____.
@bossybaby: the beef looks delicious, the grainy cheese (whatever the name) is grated in a thin slice, and the rucola seems fresh. So, it makes a perfect triangle, you can never have enough of this 
The only remaining question is: what was the drink?
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Thanks.
You could have written that in the first place and we all would have learnt something.
Iâll keep and eye out for it when Iâm next in Italy or somewhere else. Iâve never seen it here.
Not sure why I need to eat my words - only North Americans use the term âgranoâ on itâs own.
Iâm not American and I donât live in America.
@Axa, we went off-piste and drank a rose Crement de Bourgogne, in honor of the chateau we just bought in Burgundy 
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Well if youâd gone a bit beyond wikipedia, as I did, you might have learned that the term refers to a part of the production process where the curds form into rice-like grains. Grano, or indeed grana, is a noun, not an adjective. It means grain, not grainy.
Extraneous.
@bossybaby used the word âgranaâ and not âgranoâ.
When it was invented in the 10th century it was called Grana (as bossy baby calls it ⌠showing her age? 
)
For a while it had names according to where it was produced like Grana Milanese, Grana Lodigiano or Grana Trentino until in the 16th century it got the name Grana padana, which means Poebene, a quiet large area of Italy, which all these cities are in.
Yes, Grana is the distinct name of this cheese, THE original is now called Grana padano. If it gets copied it would still be called grana but would definitely not be allowed to call itself padano. So if bossybaby uses Grana (as she correctly wrote) everybody knowing about cheese should know what it is (and Parmigiano is a different cheese btw) but we donât know if she uses the real thing or a cheap copy and we donât really care do we. As long as we donât try to copy her recipe and put a few slices of camembert on top because we think cheese is cheese.
I found a pretty good site with more details (run it through deepl for what ever language you want):
And while weâre at it: There is no such thing as âLuxembergliâ, the goodies from SprĂźngli are called Luxemburgerli.
Bossybaby, are you gonna cook tonight and we can finally go back to envy your husband?
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@curley Iâm slowly getting there right nowâŚwashing the cherry tomatoes from the garden, making the pesto to dab on top. More later. You know, thereâs something called the Dunning-Kruger effectâŚ
Nope, had to google it (well I duckduck things). Found out does not apply to me
And donât let your archaic husband rush you from now on, we donât care if he wants his food hot-hot. We want pictures and we outnumber him by far 
I did that with my cherry tomatoes once. Turns out they were grapes.
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Top them with pesto? I wonder how that tasted, I do hope you tried them.
In restaurants I always order combinations that sound the weirdest - great stuff most times.
No one calls it Grana in Europe, whatever it was called in the past - itâs a Yank thing and nothing more.
Sorry, I had meant to write Macarons, those French delicacies.
Easy to make at home. Old photos when I first made them but Iâve made these again since:
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In this case you should have drank a couple of roses!
Burgundy is one of my favourite areas in France.
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I make this Nagi dish often in summerâŚeasy, pretty, and so flavourful. Cherry tomatoes and shallots roast, along with ciabatta toasts, for only 15 minutes. Add a bit of vinagre de Jerez, tip them onto a serving plate. Perch a ball of burrata on top, and dot the whole salad with freshly made pesto di pignoli made with basilico di Napoli. Scatter small basil leaves, lace with precious lashes of small-batch EVOO and a sprinkle of Maldon. Pirece the burrataâs pasta filata outer shell and let the creamy stracciatella flow. Spoon it onto the toasts. Quanto e buona, questa insalataâŚche fico!
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Porchetta. 6 hours at 150c covered, then 60 min at 250c with fan uncovered. Simples as long as you know what youâre doing 
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I hope it was gobbled up within 5 minutes
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Part of it yes, but whenever i make one i actually leave at least half for sandwiches the next day. Porchetta is actually better the next day. As a sandwich.
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