Tag: taste

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.
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Spicy taste: penne all'arrabbiata – Italian Cuisine

Spicy taste: penne all'arrabbiata


A traditional dish of Roman cuisine, it is a first course as simple as it is tasty. Here is the original recipe

Penne pasta with arrabbiata sauce: to hear only its name, its unmistakable aroma spreads through the air and the mouth watering. Typical dish of the Roman culinary tradition – together with the evergreens cacio e pepe, amatriciana and carbonara -, this first is very simple to prepare, to the point that many restaurants no longer include it in paper.

This is why it is important to learn how to cook the original recipe, so as not to lose the tradition. Below we explain how to cook this dish while in our gallery, find some curiosity on this first mouth-watering.

The recipe of penne all'arrabbiata

Ingredients

For the real pasta a'arrabbiata, you have to get: 4 San Marzano tomatoes, 300 grams of penne rigate, 1 chili pepper, 1 clove of garlic, extra virgin olive oil, grated pecorino cheese, fresh chopped parsley and salt.

Method

While boiling the pasta in boiling salted water, prepare the sauce, dicing the tomatoes and frying the crushed garlic in plenty of extra virgin olive oil, flavored with the chilli without seeds. After a few minutes, remove the garlic from the sauté and pour the diced tomatoes, stirring to obtain a homogeneous and dense sauce. Drain the penne and pour into the pan, letting them color with the sauce. Serve, sprinkling the pasta with plenty of Roman pecorino cheese and a pinch of chopped fresh parsley.

High altitude taste: the best gourmet refuges in the Alps – Italian Cuisine

High altitude taste: the best gourmet refuges in the Alps


The pleasure of eating well on the slopes: there is no longer just tradition, based on cheeses, soups and lots of polenta. But here and there are creativity and some whims, even fish. Here are the places worthy of a stop, from the Valle d'Aosta to Alto Adige

Never been a problem eat well in the Alps, we would say very well in some areas. Apart from Friuli and Piedmont – which do not have high altitude gastronomic peaks – in Val d'Aosta as in Lombardy, not to mention Trentino and Alto Adige, there are many great restaurants, mostly hosted by famous hotels, but also from modern boutique hotels. The province of Bolzano is a paradise in this sense, with a concentration of stars that only the coast of Campania and Lake Garda can boast: the supreme St. Hubertus by Norbert Niederkofler in San Cassiano, historic places such as the Stua di Michil by Nicola Laera in Corvara or recent 'macarons' such as the Apostelstube by Mathias Bachaman in Bressanone.

An ancient history

But the most delicious experience, for those who love peaks and good food, remains that of gourmet refuges: the altitude is obviously different, but the spirit is identical to that of the tables pieds dans l´eau, highly sought after in the summer. The pleasure of enjoying a good dish, looking at the snow-covered mountain (artificially, as it happens more and more often), improves the mood even more if you have arrived after a good skiing – while at dinner it is a classic to use snowcats – and there is a beautiful fireplace, a good cup to cheer you up. In Italy i first shelters were born towards the end of the nineteenth century with the beginning of mountaineering and hiking tourism: refreshment and hospitality points, where the travelers around the mountains could stop the night and enjoy a dinner, and a simple and hearty breakfast, suitable therefore to fight the cold and fatigue. With the growth of tourism, the shelters have multiplied, the proposal has diversified and some of them, especially those on the ski slopes, have turned into real hotel-restaurants.

Skiing with taste

Romance aside (almost everyone has their good site with info and booking system), there are shelters where the culinary and wine experience touches the starry one. So much so that the Alta Badia, Saturday 14 December, the official beginning of the winter culinary season is celebrated with the now classic ‘Gourmet Skisafarthe'. This is a delicious ski tour at an altitude of 2000 meters in the heart of the Dolomites where great chefs present their dishes (designed for the occasion) in nine shelters that are partners of the area, following the theme of the 2019-2020 edition, namely the products regional excellence. This is the official opening of ‘Skiing with Taste ', event that brings together a series of events also related to wine, but above all signed by a kitchen dream team: the aforementioned Niederkofler and Laera, Matteo Metullo, Giancarlo Morelli, Nino di Costanzo, Riccardo Camanini, the Slovenian Tomaz Kavcic, Alberto Faccani, Claudio Melis. But here is our selection, for regions and destinations

Alta Badia, a paradise

There is an embarrassment of choice. We like them Malga Goster at the Alpe di Siusi where herbs and flowers are used to prepare dishes such as hay soup served in a dish dug in the bread or the Schlutzkrapfen with carob flour, stuffed with mountain cheese and dressed with arolla pine pesto. Also worthy of note Daniel hut in Val Gardena and the Jora refuge in Alta Pusteria where the talented Markus Holzer created a mountain dining resort, with a creative menu based on organic products from the area. Then there is the ‘gruppone’ of Alta Badia from which we extract – but the others are also worthy of a stop – the Bamby and the Moritzino. The first is famous for meat-based dishes, from the Luch de Tlara farm, but also for homemade desserts. The second has passed the half century of activity and dominates the Alta Badia from the 2100 meters of the Piz La Ila. If in the evening, the restaurant allows you to also taste sea fish such as Nebraska meat, during the day the triumph of the local cuisine is celebrated, starting from a very famous strudel in the district.

Ampezzo tradition

The fan is rich in one of the holiday capitals. We choose Averau, totally rebuilt ten years ago and at 2,400 meters above sea level, at the Forcella di Nuvolau. Inserted by the Sunday Times among the ten best places in the Alps, it is especially appreciated for its culinary offer: first courses of pasta made in the refuge, game, cold cuts and cheeses, ice cream with hot raspberries. It is also very good at Scoiattoli Refuge, in the locality of 5 Torri, where the Ampezzo tradition is revisited with imagination: an example is the Violette with forest flavors, homemade tagliatelle flavored with blueberries. On reservation the Speck in crust is not to be missed, among the desserts try the Chocolate Salami and the Meringata Scoiattoli. As the With Druscie a certainty remains. The kitchen of the is also very appreciated Viel del Pan, in the district of Arabba.

The kingdom of polenta taragna

Here, too, we focus on two reliable shelters. One is the Never late – beautiful name, really – at 1900 meters, in the heart of Val Chiavenna. The owners have long traced a route on the bio and zero km: local Chianina meat, vegetables from the family's garden, house cheeses accompanied by honey. The other is Rifugio Motta, breathtaking view of the Valmalenco and fantastic terrace. Super-calorie menu, great enjoyment: chestnut and walnut dumplings, polenta ‘taragna’ and shin, excellent desserts with wild fruit strudel in pole position.

‘Merenda sinoira’

A small cult is Meira Garneri, in Val Varaita: in addition to preparing the delicious ravioles, is the realm of snack sinoira that is the small meal that the peasants consumed around 5 pm, after having finished the work in the fields. Sina in Piedmontese dialect it means dinner: it is a menu of five to six frugal but very good courses, completely re-proposed in local (few by now) that are always worth the effort to reach them. Other than apericena …

It feels good in ‘Valley’

Always loved the Société Anonyme de Consommation: former hut with the original sign, at Pila, 2230 meters above sea level. Rustic-chic ambience where the tavern with traditional Valdostan dishes can be found, the bistro that works from breakfast to snack and is famous for piadine and focaccia with local products, a creative cuisine restaurant. In Val Veny dominate the Dzeleluna court with excellent typical proposals and the Maison Vieille, which beyond a spectacular terrace overlooking the Mont Blanc conquers for the meat cooked on the losa, a stone heated directly on the fire. Above La Thuile, la Maison Carrel and the Riondet. In Courmayeur, where they are listed La Chaumière is Alpetta from Chopper, the story is made by Bertone refuge: hikers and skiers come here from all over the world, while the products are strictly local and arrive on the back of a mule. The polenta is prepared with four flours and cooked in a wood: among the recipes to try there are the one with milk and the “alla valdostana” with the fontina cheese that the Cossons prepare and ripen in their own refuge. Curiously, always in Courmayeur – exactly in Plan Checrouit – one of the most famous Italian chefs, the starred Andrea Berton, made it the protagonist of the new menu for the mountain club Super G, luxury and modern version of the "refuge concept". The dish that will surely become a cult: Polenta with Grana Padano fondue and Alba white truffle. Certainly refined, but polenta is.

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