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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

The contents of this post have been produced entirely by ISIT.
© Reproduction reserved.

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How PDO Parma Ham is born, an all-Italian excellence – Italian Cuisine

Citterio has been working and maturing the best pork legs for 140 years, becoming the Parma Ham that the whole world envies us

Gentle hills lost in a still very rural landscape and the breeze coming from the Apennines: this is the context where one of the Italian excellence known throughout the world is produced, the Prosciutto di Parma Dop. A Felino the Citterio for over 140 years it has been working the thighs of heavy pigs to make them slices with a delicate aroma and sweet taste, which only here, in the province of Parma between the Enza river in the east and Stirone in the west, find the ideal climatic conditions that give them that characteristic taste.

The search for quality above all

Parma PDO hams are produced only with a particular type of pork, called heavy precisely because of the size and weight it reaches. Pigs are slaughtered not before nine months of age, when they have reached 170 kg. The back thighs are worked so that they acquire the characteristic shape of the ham and then salted twice, so that the salt can penetrate well between the fibers and the muscles (there are eight!) Of the thigh. These are then seasoned for a period of time ranging from 18 to 36 months, to become the unique product that we all know.

A natural process

All the process that leads a heavy pork thigh to become a Parma Ham Dop it's completely natural. Controlled salt and temperature are the protagonists of the first phase of transformation, to which are then added the drying and maturing in a continuously aerated environment, naturally and conditionally, so that the meats acquire the aromas and the perfumes that make them so special.

Checks and tests to get a product of excellence

Each leg of pork is checked throughout its production phase. The quality of the PDO product is guaranteed by the "signature" left by each member of the supply chain: at any time it is possible to trace all the steps in the production chain and verify the Consortium's quality control program. After 12 months, a specialized technician checks that no errors were made in the processing and, if everything has been done in a workmanlike manner, he affixes the branding consisting of a 5-point crown with an oval base in which the word PARMA is inserted and the code that identifies the company where the work was carried out. This stamp identifies and distinguishes the product among all the other hams, ensuring its authenticity and making the real Parma Ham recognizable to the consumer.

The Citterio world

The leader of ham preserved in tubs, Citterio has been a family business since 1878, when Signor Giuseppe opened a salami shop in Rho, in the province of Milan. There he invented the recipe for preserving pork. Thus the first Salame Milano was born, a product designed for export, for all those Italians who emigrated to the USA. With the industrial revolution, Mr. Citterio developed a system to make the production of cured meats continuous, exploiting the forced refrigeration. Success came after 1955, when Citterio products ceased to be destined only abroad, but were sold in Italy. In the Rho plant the first Laboratory of Chemical and Bacteriological Analysis was inaugurated, to study, analyze and control all production. Since 1980, the idea of preserving the cured meats in vacuum-packed plastic trays, to ensure the aroma and freshness of a freshly sliced product, made the company take off, which today is the symbol of the Italian quality and passion for doing well.

From a small shop to a large company

The strategy of all Citterio heirs has always been to acquire small realities in every region where salamis were made to obtain, in addition to the raw material, the necessary experience to make products of the highest quality. Together with that of Felino, today the Citterio has six other production districts, in Lombardy, Veneto, Emilia and Trentino, where bresaola, cooked ham, mortadella, speck, San Daniele prosciutto and Milan salami are made, as well as one in America , in Pennsylvania. In the coming months, a plant in Tuscany will also be set up. And the mosaic of Italian cured meats will be complete.

Tortilla di Salame Brianza PDO and potatoes – Italian Cuisine

An original recipe, which becomes even tastier, thanks to the presence of Salame Brianza PDO

Produced only and exclusively in a restricted and particular territory of Lombardy, il Salame Brianza is one of the Italian excellences that can boast of the prestigious DOP recognition.
The unique characteristics of Salame Brianza PDO come from this territory, particularly suitable for the preservation of salted meats (with its average altitude above 350 meters above sea level and outside the Padane mists) and by the Brianza tradition, capable of processing and pass on the experience and the secrets of pork processing from generation to generation.

Its mixture based on pork, from selected farms, is skilfully mixed with salt, pepper in pieces or ground pepper and in some cases the wine, bagged and then seasoned according to rules well established by the Production Disciplinary. Salame Brianza has a compact consistency, a cylindrical shape and a ruby red color. When tasted, the taste is delicate and sweet.

In addition, the different sizes with which it is found on the market – from the smallest (salametto) to the largest (crespone) -, make it a versatile food, which is well suited for a snack break or as a main ingredient of a single dish. Like this tortilla made with potatoes, eggs and Salame Brianza PDO: a quick recipe to prepare, but which gives the palate moments of indescribable pleasure.

Ingredients

250 gr potatoes
4 whole eggs
120 gr Salame Brianza DOP
Salt and pepper

Method

Finely chop the previously peeled potatoes with a mandolin.
Throw them immediately in cold water to lose the starch. Dry them well and fry them in plenty of seed oil.
Once cooked, drain them on absorbent paper.
Break and beat the 4 eggs, dip the fried potatoes and add salt, pepper and the Salame Brianza PDO cut into strips.
Grease a Lyonnaise, cook the tortilla first on the fire and then finish it in the oven at 180 ° C for 10/15 minutes.

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