Tag: Parmigiano

Parmigiano Reggiano: the best for the anniversary – Italian cuisine reinvented by Gordon Ramsay

The Parmigiano Reggiano Consortium turns 90i: a round anniversary that the «king of Italian cheeses began celebrating with a very special event in Paris. At the Hôtel de Boisgelin, headquarters of the Italian Embassy in the Ville Lumière, with the Italian ambassador to France Emanuela D’Alessandro Journalists and experts from all over the world gathered with the guest of honor being Lo chef Massimo Bottura of the Osteria Francescana in Modena (three Michelin stars).

The Parmigiano Reggiano Consortium, the oldest

An event that kicks off the celebrations for the ninetieth birthday of the Consortium, the protection body that brings together all the producers of Parmigiano Reggiano, which is thethe oldest in Italy as regards food products. It was in fact founded on 27 July 1934, to protect, defend and promote this absolute excellence born in the Middle Ages throughout the world.

«I am very happy that the Parmigiano Reggiano Consortium has chosen the Italian Embassy in Paris as the setting for this important anniversary: 90 years is a birthday of absolute importance for everyone. I know that this choice was not random: France, for Parmigiano Reggiano PDO, historically constitutes one of the main foreign markets declared Emanuela D’Alessandro, Italian ambassador to France. «We have chosen the capital of the country as the venue for the event our first market in Europe with 12944 tonnes exported in 2022, to celebrate the marriage between Parmigiano Reggiano and France and start paving the way to bring out the distinctiveness of our PDOraising awareness on this issue not only among consumers, but also producers” he continued Nicola Bertinelli, president of the Consortium.

Parmigiano Reggiano samples

Event within the event of the Parisian party, the celebration of Parmigiano Reggiano champions: the 11 winning dairies of the Palios which took place in 2023, i.e. competitions in which each consortium member participated by entering a sample of Parmigiano Reggiano aged 24-26 months which was then evaluated by a jury made up of certified tasters from the APR (Parmigiano Tasters Association Reggio Emilia). Each of them was given the Golden Tollboothan unprecedented award from the Consortium.

The 11 winning dairies of the Parmigiano Reggiano 2023 Palios

Brugnoli F.lli Società Agricola (Bardi, PR) – winner of the Palio Città di Casina – Reggio Emilia
Social Dairy of Casola di Montefiorino sac (Montefiorino, MO) – winner of Palio di Pavullo nel Frignano – Modena
Cooperativa Casearia Castelnovese sca (Castelnuovo Rangone, MO) – winner of Palio GustiaMo – Modena
Latteria Agricola Mogliese scarl (Sermide, MN) – winner of the Palio Caseifici dell’Oltrepò Mantovano – Mantua
Dairy Farmers Roncocesi sca (Reggio Emilia) – winner Palio Teatro della Natura Viano – Reggio Emilia
Latteria Sociale della Costa di Bazzano sac (Neviano degli Arduini, PR) – winner of the Palio di Pellegrino Parmense – Parma
Latteria Sociale San Girolamo sca (Guastalla, RE) – winner of the Palio di San Lucio – Parma
Martinelli Romeo by Martinelli Gianpietro e Luca snc (Noceto, PR) – winner of the Palio di Montechiarugolo – Parma
Pieve Roffeno sac (Castel d’Aiano, BO) – winner of the Palio di San Petronio – Bologna
Agricultural Society Mezzadri Renzo Roberto Massimo and Stefano ss (Busseto, PR) – winner of the Palio dell’Artigianato di Soragna – Parma
Società Agricola Dall’Aglio ss (Gattatico, RE) – winner of Palio Bibbiano la Culla – Reggio Emilia

The “Paris 2024” special mentions

Two special mentions were awarded to Paris “Paris 2024:” to the Pieve Roffeno dairy for the Parmigiano Reggiano with the best structure and to the Latteria Agricola Mogliese for the Parmigiano Reggiano with the best aromatic profile. The awards will be awarded, after a blind tasting, by an exceptional international jury composed of Caroline Bouquet (trainer for dairy products at CFPL-l’Ecole française du Fromage), Alice Bosio (food journalist for Figaro), Maddalena Fossati Dondero (director of Italian Cuisine and Condé Nast Traveler Italia), Alessandra Pierini (author of books, reports, press articles, radio programs and conferences on the topic of Italian cuisine), Cornelia Poletto (chef and manager of the Cornelia Poletto restaurant, of the Cornelia Poletto cooking school and of the Paolas gastronomy bar), Cathy Strange (Whole Foods Market food culture ambassador) e Carlos Yescas (judge, expert, author of cheese books and contributor to the Oxford Companion to Cheese).

Recipe Waffles of Parmigiano Reggiano Dop – Italian Cuisine

Ingredients

100 g Grated Parmigiano Reggiano Dop
50 g sandwich bread
poppy seeds

Duration: 15 min

Level: Middle

Dose: 10 pieces

Jumbled up 100 g of grated Parmigiano Reggiano Dop with 50 g of blended pancarré.
Place 1 spoonful of mixture in a waffle maker, add poppy seeds and cook for 2 minutes. Then, before it cools down, place each waffle on a curved surface to fold it.
Alternatively, distribute 2 or 3 spoonfuls of mixture at a time on the microwave oven lined paper pan and cook at maximum power for 1 minute and 15 seconds.

how to recycle the Parmigiano and Grana crusts – Italian Cuisine

We really don't want to throw anything away: cheese crusts can become precious ingredients to be exploited to avoid waste, save money and prepare delicious recipes. You will not regret it.

Grating parmesan or parmesan is one of our favorite activities as good Italians, but use the cheese crusts it is not an equally widespread custom. Although the crusts are not edible due to their harder consistency, it is possible to cook them and use them very easily for many recipes and not only to flavor soups and soups.
Don't throw them away: the parmesan or parmesan cheese crusts can live a second life, transforming from waste to an ingredient that can not be done without.

The first thing to do is clean the cheese crusts: after rinsing and drying them, remove the outer layer with the help of a grater or scraping it away with a knife, until the writing is eliminated. At this point, they are ready to be cooked the way you like, following some of the examples below.

Cheese crusts in minestrone

The most classic way to reuse parmesan crusts is to cut them into cubes and add them in the preparation of soups, broths and soups. With heat, the cheese will begin to soften and release its flavor, which will be even more intense compared to a simple grated.

Cheese crusts in the dough

Another way to easily and intelligently recycle cheese crusts is in pasta dishes. Soften them, leaving them to soak in milk for a couple of hours, and add them in small pieces in the pasta and beans, in pasta and potatoes or in the risotto, how to whip them. You will not regret it.

Cheese crusts in the dough

Cheese crusts softened in milk and then blended become an ideal ingredient for making meatballs too! After making them soft, they can also be used in doughs for focaccia and delicious sandwiches.

Fried cheese crusts

Retrieving leftovers and making them irresistible is child's play when there is something involved frying. A little extra virgin olive oil will suffice in a hot pan, the Parmesan crust cut into cubes or strips and you're done. As soon as they start to inflate slightly they will be ready to serve. Fundamental: taste them as soon as they are fried or they will soon come back hard.

If you want to overdo it, breaded! First of all flour the crusts, pass them in the beaten egg and in the breadcrumbs and dip them in abundant boiling oil. Fry them until golden brown, drain them on kitchen paper, drying excess oil and serve hot.

Grilled or grilled cheese crusts

The easiest way to use cheese crusts is to cook them on the plate, on the grill or on the barbecue, on the harder side. Alternatively, they can also be cooked simply in oven, until they have softened. Serve immediately, perhaps accompanied by vegetables or salami.

Microwave cheese crusts

Cooking the parmesan or parmesan crusts in the microwave may seem strange, but in reality it will allow you to obtain an unexpected result and Crisp, similar to delle cheese chips. Cut the cheese crusts into small pieces, put them in the microwave at maximum power and cook until bubbles start to form (it will take about two minutes). If the crusts are a bit old, it may be necessary to repeat the same operation a couple of times, until they have swollen. You will thus have prepared the puffed parmesan crusts. The aperitif is served!