Tag: gastronomic

The Gastronomic September that awaits us in Parma – Italian Cuisine

From 30 August to 27 September a widespread event brings many events between food and culture to Parma and its province: solidarity dinners, dinners-shows, widespread tastings and storytellers in the tavern

Perhaps left out of the darkest months ofCoronavirus emergency, we are trying to resume our lives, our habits, returning to go out, to see each other, to go to the restaurant. Some things, however, could not return immediately as before: this summer, for example, we are missing out on festivals, festivals and all those events who took us around the peninsula and made us stay together. Many have been canceled, others postponed. There are some that have reinvented themselves and we will soon be able to take part.

In Parma for a Gastronomic September

This is the case of the event Gastronomic September that from 30 August to 27 September get back to Parma, Italian Capital of Culture 2020 + 21: the culture of vibo will invade the whole territory with an event, for the first time, spread throughout the province, which celebrates the gastronomic excellences of the Food Valley, from PDO Parmigiano Reggiano and Parma ham to pasta and tomato. A mix of traditions, know-how, craftsmanship and passions that makes Parma a unique reality in the world, as also recognized by UNESCO, which in 2015 elevated the ducal city to the Olympus of Creative Cities of Gastronomy.

Two large supportive dinners

Among the events not to be missed, the charity dinner "Parma meets Bergamo" that on September 1 the kermesse will open at the Reggia di Colorno. In the kitchen, the chefs of Parma Quality Restaurants will be protagonists, exceptionally led by chef Enrico "Chicco" Cerea of the restaurant "Da Vittorio" in Brusaporto (Bg), three Michelin stars. The evening aims to seal the friendship between the cities of Parma and Bergamo and wants to be a thank you for the commitment of the chefs of Parma Quality Restaurants, who, during the Covid-19 emergency, helped to collect food for the hospital da campo in Bergamo, managed by chef Cerea.

On September 15th there will be the second solidarity dinner, this time under the Portici del Grano, in the historic center of Parma. To characterize it will be the collaboration between Parma and Genoa: in fact, the chefs of Parma Quality Restaurants and lo will work in the kitchen chef Matteo Losio, Trattoria “Bruxaboschi”, a place that has made the history of traditional Ligurian cuisine. Since last April, the Emilian city and the Ligurian city have entered into a collaboration agreement, to develop synergies in the field of tourism promotion, in particular by focusing on culture and music: Genoa, in fact, was the birthplace of the violinist Niccolò Paganini, while Parma is the city of Maestro Giuseppe Verdi.

For both dinners the places available are 150 and tickets, at the cost of 75 euros, are available for purchase starting from 1 August at theIAT Office of the Municipality of Parma, in Piazza Garibaldi, and on the website www.parmacityofgastronomy.it. Part of the proceeds from the dinners will be donated to Emporio Solidale Parma which supports many families in the Parma area especially with free shopping.

Dinner with the director

On 24 September, in Parma, at the Liberty-style Bersò located in the former Eridania park, instead the dinner show with the opera director Gianmaria Aliverta, made possible thanks to the collaboration with Teatro Regio di Parma – Verdi OFF. Born in 1984, Aliverta founded the VoceAllOpera Association in 2011 which aims to disseminate the opera in unusual contexts. On the occasion of the evening, the director will stage the show "In the kitchen with Verdi": the idea is to reveal a lesser known side of the Maestro, his nature as a refined lover of cooking. It will be a show played on the art-culture-cuisine triad, which alternates the execution of Verdi arias, the story of anecdotes and the activity in the kitchen: Aliverta, in fact, for the occasion will cook a saffron risotto, among the dishes most appreciated by the Maestro. In a continuous game of references between music and cuisine, the menu that the guests of the evening will be able to appreciate, designed by the chefs of Parma Quality Restaurants, will be inspired by dishes dear to Giuseppe Verdi. The seats available for this dinner are 120. Tickets, at a cost of 75 euros, are available for purchase starting from 1 August at the IAT Office of the Municipality of Parma, in Piazza Garibaldi, and on the website www.parmacityofgastronomy.it.

Widespread (and themed) tastings

Restaurateurs, bartenders, bartenders and owners of delicatessens will interpret and enhance the symbolic products of Parma, proposing appetizers, dishes, tasting menus and cocktails. Each week of September will have a gastronomic theme: the tomato from 30 August to 5 September; Prosciutto di Parma PDO from 6 to 12 September; Parmigiano Reggiano DOP and dairy products from 13 to 19 September; pasta and anchovies from 20 to 27 September.

Storyteller in the tavern

To strongly characterize the 2020 edition of "Gastronomic September" will be the combination of food and culture, in its musical expression. It starts on September 1st, at the Reggia di Colorno, with a performance of historical dances: couples of dancers, dressed in period costumes, will dance on some of the most famous pages of the Verdi and nineteenth-century repertoire. The following events – which will be hosted in various restaurants throughout the Parma province, and under the Portici del Grano – are entitled "Rigo-read and narrated". The idea is to recover and update a custom of the early twentieth century, when taverns and trattorias they were places where, in addition to being able to enjoy simple dishes accompanied by a glass of wine, it was possible to listen storyteller, who, with the background of an accordion or a barrel organ, sang arias of the operas or told stories.

A tasty box as a gift to those staying in Parma

Anyone will come to Parma and will stay in one of the city accommodation facilities for one or more nights, as long as the period includes Saturday, you will receive one "Tasty Box – The Flavors of Food Valley": a sort of gastronomic business card of the Parma Food Valley and an invitation to experiment in the kitchen in your own home, in the name of the flavors of Parma. Inside the "Tasty Box", in fact, guests of the city of Parma will be able to find the DOP Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato preserves, cream and the Anchovies of Parma.

Trentino: gastronomic tours to do by e-bike – Italian Cuisine

Eat at kilometer zero. Indeed no: with zero calories. Because there are many kilometers of it, but in an ecological and healthy way riding an e-bike. A mountain tour that is a pleasure for the eyes and the palate

A tour that more than zero kilometer, we could call zero calories! Where you pedal a lot (but with a little help) to taste the local products

All by bike, indeed by e-bike

Is called Kilometrozero bike tour, the itinerary born in Trentino in the Comano area, also called Valle Salus thanks to its ancient spas of Roman origin, where the trend of e-bikes (mountain bikes with pedal assistance) is truly conquering everyone, even the less sporty.

Pedaling on some comfortable ones e-bike the latest generation for about 50 km you can enjoy the wonder of mountain landscapes, with very different views from each other Brenta Dolomites, to the canyons on the Limarò stream, up to the wide valleys of theComano plateau with its painted villages.

At each stage a different local product

Through a voucher that can be purchased at the APT office in Comano, you can book 4 gastronomic stages to choose from among the various proposals, for a personalized itinerary according to your tastes.

The advice is to stay overnight in a farmhouse or B&B where e-bikes are rented (such as at the Garnì Lilly) and leave the following morning for the Il Return of San Lorenzo in Banale or Locanda Fiore di Poia.
Here you can taste a platter of local cheeses and the ciuìga: the typical sausage, the Slow Food pride of the valley, which was originally a real food of the peasant tradition, made with pork processing waste and with the addition of turnips to give more volume, and then be slightly smoked. Today, to make this salami, the noblest parts of the pig are used, for an excellent product.
The ciuìga can be eaten in a seasoned version, cut into slices like a salami, or enjoyed in the "fresh" and boiled version, accompanied by boiled potatoes, strictly of the Montagnine del Lomaso variety, or from purple potatoes, also typical of the area.

Our advice is not to skip the stage from Agrilife, a farm where small fruits are grown and produced jams with original combinations such as strawberries and mint or little-known berries such as aronia are used.
But the real reason to stop here are the very docile donkeys who will welcome you, raised for donkey milk for cosmetic use.

Going through several small and charming villages, including Balbido, also called The painted country, for its murals on the facades of the houses, you reach Rango, one of the most beautiful villages in Italy and famous for its Christmas markets.
Here you can taste the exquisite Walnut pie del Bleggio at the Osteria Il Catenaccio.

The reward for this sporting day can only be a nice one ice cream made with mountain milk, at the M’Ami ice cream shop from Comano. A courageous project born from the idea of three young people who left with three cows and a small shop facing the street, and shortly after, having seen the success, they managed to create a beautiful place to taste their own ice cream.

This gastronomic bike tour can be the perfect solution to combine a bit of healthy sport with the discovery of local goodness, and what is not negligible … the balance of calories at the end of the day will be zero!

PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories – Italian Cuisine

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PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories

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A journey of 4 showcooking promoted by ISIT (Istituto Salumi Italiani Tutelati) through the cooking school of Sale & Pepe that – in addition to presenting tasty recipes and revealing unexpected combinations – has enhanced the individual PDO and PGI cold cuts, letting them know the characteristics of their identity, telling their story and enhancing the link with the territory of origin.

A gastronomic journey – but also cultural – through Italy, to discover our most authentic gastronomic traditions of which PDO and PGI cold cuts proudly take part, proud spokesmen of a certified quality that tells stories of territories, people and a know-how made of ancient gestures and production techniques wisely handed down, but also improved over time.

Stories of recipes, of traditional cuisine but also of creativity and originality in the kitchen.

Just as chef Eva Golia showed that in the 4 showcooking she was able to enhance the flavors and contrasts between the ingredients by presenting tasty recipes, easy to make even at home and ideal for gratifying the palate but also to enrich the table with that innate conviviality that the cured meats, helping to satisfy the ancestral pleasure of eating well and being together.

Mock sushi with Emilia with Mortadella Bologna PGI

An easy but very tasty dish. Roll the slices of Mortadella Bologna PGI with grated growth and Grana Padano PDO and leave to rest in the fridge. Cut the roll like a sushi and garnish the top with the chopped pistachios. For a sweet and sour note, you can use a few drops of balsamic vinegar to complete the dish.

Crostini with caramelized Prosciutto di Carpegna and pine nuts

A quick recipe with complex flavors. Sauté butter, raisins and Prosciutto di Carpegna DOP until it is almost caramelized, blending with balsamic vinegar. Arrange the mixture on croutons and serve them while still hot. Excellent as an appetizer.

Rustic donut with Salame Felino PGI

A savory pie ideal as an aperitif, both warm and cold. It is made with flour, milk, eggs, oil, Grana Padano and Salame Felino PGI cubes. To bake in the typical donut mold.

Culatello di Zibello DOP with micca, flavored butter and gardener

An encounter that is love at first taste. The traditional “micca” bread welcomes the unmistakable taste of the Culatello di Zibello. A combination to be enhanced with the flavor of the gardener and, if desired, with a flavored butter, such as rosemary.

Tagliolini with PDO Modena Ham, bottarga, lemon

To give originality to the “classic” first course tagliolini with bottarga and lemon, complete it with finely chopped Prosciutto di Modena DOP. Its sweet and intense perfume and the savory but not salty taste will give it an unexpected touch. A dish that tastes like summer!

"Tortellini" of Bresaola della Valtellina PGI stuffed with wild fennel vegetables

An idea that satisfies the taste and also the view! Roll out the slice of Bresaola della Valtellina IGP, place a spoonful of goat cheese flavored with fennel or chives on a half. Fold it, match the two ends together and raise it to make the pasta tortellini. Perfect accompanied by asparagus tips.

Mace of peas with sweet flaky pecorino cheese and Italian Salamini alla Cacciatora PDO

A meeting of flavors that complement each other wonderfully.

Mace of fresh peas, obtained simply by boiling them for about 20 minutes and then blend them emulsifying them with a drizzle of extra virgin olive oil. To be completed with sweet flaky pecorino and ground pepper.

Excellent to accompany the sweet taste of Italian Salamini alla Cacciatora PDO.

Coppa di Parma PGI with zucchini julienne with apple sauce

The full and round taste of Coppa di Parma PGI is ideal to be enjoyed in purity, accompanied by a good homemade bread. But try to exalt it all with the unexpected touch of a zucchini julienne with sour apple. Guaranteed success

Prosciutto di San Daniele PDO to be tasted alone

Ideal consumed in purity to appreciate all the taste. Perfect accompanied by fruit

of season and cheeses, both fresh and seasoned, to compose a colorful and perfumed cutting board to share with friends.

Risotto with Speck Alto Adige PGI and South Tyrolean Apples

With its special aroma, finely spiced and delicate at the same time, Speck Alto Adige PGI is great for enriching risotto with South Tyrolean apples.

After toasting the rice, blend with Gewürztraminer wine. Brown the apple in cubes in a little butter, cut the speck into strips and add 5 minutes before finishing cooking.

Pitta with anchovies, Capocollo di Calabria DOP and caciocavallo

Delicately spicy, Capocollo di Calabria PDO goes perfectly with caciocavallo and a fillet

d'acciuga, in a hot pitta made simply with flour, durum wheat flour, brewer's yeast and a teaspoon of sugar.

Varzi PDO Salami and polenta quenelle with escarole cream

With a sweet and delicate flavor, a fragrant and characteristic aroma, Salame di Varzi PDO goes perfectly with polenta and an escarole cream, obtained by blending the leaves with pine nuts, pecorino cheese and a drizzle of oil.

Finger of Cotechino Modena PGI with apple sauce

From the unmistakable taste, Cotechino Modena PGI is excellent served with a compote of rennet apples cut into cubes and softened on the fire with a knob of butter. Also taste it combining it with sweet flavors, such as caramelized pears, or with the pungent touch of ginger, lime or balsamic vinegar.

Salame Brianza DOP with Grana Padano waffles with fennel and mint

With a sweet and delicate flavor, taste it on grated Grana Padano PDO cheese waffles, flavored with finely chopped fennel and fresh mint. To make the waffles, place the mixture on the baking tray of the hot oven, forming discs of about 10 cm in diameter. To be completed to taste with chopped sun-dried tomatoes.

Tagliolini with cabbage cream and strips of Prosciutto Toscano DOP

An ideal proposal to enhance the flavor of Prosciutto Toscano DOP. Make a risotto pasta, cooking it in a compote of cabbage and boiled and whisked potatoes. Bring to the end of cooking by adding some broth and stirring the tagliolini with a drizzle of oil, grated Pecorino Toscano and strips of Prosciutto Toscano DOP, to be used also as a final garnish for the dish

Pumpkin Quenelle with Coppa Piacentina DOP, Parmigiano Reggiano and Agresto

Let yourself be surprised by the combination of Coppa Piacentina DOP (served in thin slices) with a pumpkin quenelle and amaretti. Accompany all with an agresto sauce, a very old condiment made from the cooking of the unripe grape with the addition of vinegar and spices

A project to enhance the knowledge of the excellence of the protected Italian delicatessen produced by the Salt & Pepper School and promoted by ISIT (Istituto Salumi Italiani Tutelati), the Association the reference of the Consortiums for the protection of DOP and IGP cured meats, thanks to the valuable contribution of the Ministry of agricultural food and forestry policies (Mipaaf).

www.isitsalumi.it

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