Not to waste!
This rule also applies to our beloved Parmigiano Reggiano. Most of the times the crusts are thrown off. Instead they can be reused to do a lot of things.

Here are some examples:

THEY CAN BE GRATED
Maybe you can get help from your trusted butcher, but the crust can be grated and combined with the already grated Parmigiano Reggiano. The flavor will be the same.

THEY CAN BE ROASTED
Once scraped well, you can roast them on the fire or in a pan. They are very good!

THEY CAN BE ADDED TO SOUPS AND BROTHS
While you are cooking your soups or broths you can let the Parmigiano Reggiano crusts soak in them. The flavor will be richer and more intense and you can enjoy the crust cut into small pieces.

YOU CAN FRY THEM
Fried everything tastes better, then dip the crusts cut into small pieces in the boiling broth. They will soften and swell.

YOU CAN EAT THEM PUFFED
Cut the crusts into small pieces and put them in the microwave at maximum temperature. When bubbles start to form, they will be ready to munch on.

YOU CAN PUT THEM IN TOMATO SAUCE
You can use them to flavor the tomato sauce by adding small pieces during preparation.

YOU CAN PUT THEM IN PASTA AND RISOTTO
Finally, you can use them to flavor pasta with butter or your risotto.

In short, why throw away the crusts when they can give taste and flavor to your dishes? Always remember to brush them thoroughly and let them soften in water for at least 12 hours.