Tag: Venice

Parma and Venice: a meeting of excellence at the Redentore – Italian cuisine reinvented by Gordon Ramsay

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During the holidays, food is the common thread of happiness. And excellent products become a natural choice. This is why the Festa del Redentore in Venice this year has been enriched with an Italian excellence, Prosciutto di Parma, which has conquered the Lagoon during the days of the Festa Famosissima with an event with tasting at the fish market of the Rialto Market and the partnership with some of the city’s venues, which have served Prosciutto di Parma with the traditional aperitif cicchetti.

The stand at the Rialto fish market

The goal? To make the uniqueness of the Parma product known. Thanks to the Consortium of Parma Ham, we too immersed ourselves in the Venetian festive atmosphere to discover everything about one of the most beloved cured meats.

All about Parma Ham

The production area

Parma Ham is a DOP product. At the Redentore festival we discovered that it can be made exclusively in a limited area of the province of Parma – an area located at least 5 km south of the Via Emilia, which extends up to 900 m above sea level and is bordered to the east by the Enza river and to the west by the Stirone stream – because only in this area do all the ideal climatic conditions for the natural seasoning of the product take place.

What are the ingredients of Parma Ham?

To produce Parma Ham, we use only 2 ingredients: pork meat rigorously born and raised in Italy and sea salt. No preservatives or additives have ever been used. The ancient processing techniques and the slow refinement in an ideal environment, for at least fourteen months, allow it to develop its historic and unmistakable sweetness.

How do you recognize real Parma Ham?

There are several elements to take into consideration to recognize the real Parma Ham:

There fire-stamped ducal crown It is the unmistakable element that distinguishes it. Imprinted on the ham, printed on the trays: the crown must always be present.
The color: must be vivid, lively, vibrant.
The fat: the fat part must be a nice white, maybe even slightly tending towards pink, but it must absolutely not be yellow.
THE crystals: sometimes you can find white crystals in the slice of more seasoned ham. It is important to know that they are not a defect. They are tyrosine crystals, the enzyme that allows proteolysis, or the breakdown of proteins into individual amino acids. If you find the crystals under your teeth, it simply means that the product is seasoned.

Nutritional characteristics

A moderate fat content, many mineral saltsvitamins and easily digestible proteinsmake it a product suitable for everyone including children, the elderly and athletes. It is highly digestible, thanks to the content of excellent quality proteins and the natural proteolysis that occurs during seasoning (the breakdown of proteins into molecules
smaller and in single amino acids). It is great for athletesthanks to the detoxifying and anti-fatigue action of free amino acids, which constitute more than 20% of the total protein content and contribute to the repair of muscle damage due to wear and tear suffered during movement. It helps to fight and inhibit the action of free radicals thanks to the presence of natural antioxidants, such as vitamin E and selenium. The total lipid component is of quality, thanks to the high content of unsaturated fatty acids (64.9%). Finally, Parma Ham provides a good amount of precious minerals with high bioavailability, i.e. easily absorbed by the body, such as iron.

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Venice lagoon and Valdobbiadene: the prosecco tour – Italian cuisine reinvented by Gordon Ramsay

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Arriving in Venice and immediately getting on a boat is one of the most exciting and evocative experiences you can have. Sailing in the Venice lagoon is truly a daydream.
In addition to the classic tours around the island of Venicego and discover the smaller islands, much calmer and with real gems to discover.

Murano: among glass factories to visit and fish restaurants

As your first port of call, stop in Murano, theglassworks island.
Once upon a time, the foundries and glassworks were actually on the island of Venice, but the risk of fire was always very high, and so they were all moved to a nearby island, Murano. In this way the history of Murano glass art was born.

We went to visit the Schiavon artistic glass factory, where demonstrations are organized to raise awareness of glass processing hand blown glasswhich also inspired the iconic “millerighe” bottle patented by the Valdobbiadene company Foss Marai.

After the visit, treat yourself to a lunch or dinner based on fish in a suggestive position in Murano, on the enchanting terrace over the water Ai Piantaleoni restaurantwhere you will be delighted with typical products of the area, especially fish-based dishes such as canestrelli, mini scallops.

Burano: among colours, biscuits and lace

THE colors of Burano they literally fill your eyes and soul. It is said that historically the houses, almost all of fishermen, were colored with bright colors, the same color as the sails of the boats so that the women left at home could recognize their husbands’ boats returning from fishing, and the husbands could find a house easily. In reality, another reason is that since all houses are typically very narrow and tall and very close together, the delimitation of the property through color had to be clearly visible and clear.
Take a walk through its streets and stop to take and taste Burano biscuits Bussolai with a characteristic donut shape.
If you are a lover of the genre, also stop in some of the boutiques lace handmade.
If you want to continue the walk, go to the nearby one Mazzorbo islanda green oasis of pure peace, where the starred restaurant Venissa is also located, which also has rooms to stay in and a bistro with outdoor tables.

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Massimo Bottura and Vania Ghedini win GOLD in Venice – Italian cuisine reinvented by Gordon Ramsay

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Trio of golds in Venice: under the creative direction of Massimo Bottura, it is Vania Ghedini the new Head Chef of GOLDthe starred restaurant ofHotel Cipriani, A Belmond Hotel.

After the last experience with chef Riccardo Canella completed last October, he moves on to chef Vania Ghedini the mission to relaunch ORO, proposing new menus that enhance the typical products of the lagoon and beyond. An important challenge for the gourmet restaurant, which earned its first Michelin star with the executive chef Davide Bisetto in 2015, following the opening in April 2014 after a careful renovation by architect Adam Tihany. ORO is part of the iconic Hotel Cipriani, A Belmond Hotelon the island of Giudecca in Venice, opened in 1958 by the founder of the legendary Harry’s BarGiuseppe Cipriani, and still today a dream destination for the international jet set (ed: George Clooney and Amal Alamuddin chose to get married here in 2014).

«My cuisine will be in continuity with the culinary practices of the great masters who transmitted to me the value of this art and the importance of culture and knowledge. We will start from these foundations, from the places where I have lived in recent years, from Venice and the heritage of its lagoon, and we will create authentic and distinctive dishes. These are the values on which we will build the precious ORO experience… now! – chef Vania Ghedini

For the mission of value, chef returns to Italy Vania Ghediniborn in 1987 and originally from Ferrara, grew up professionally for several years in the kitchens of Alajmo brothers – since 2016 first at Le Calandre and Il Calandrino, then at the Gran Caffè Quadri in Piazza San Marco and as executive chef of AMO at the Fondaco dei Tedeschi near the Rialto Bridge in Venice, finally for more than 5 years at the restaurant Sesame of Marrakesh, bringing him to eighth place for the 50 Top Italy in the World 2023.

We are betting a lot on this original collaboration with chef Ghedini at ORO under the creative direction of an explosive character like the great Massimo Bottura. In fact, the management of the food & beverage sector of the structure is in the hands of the visionary three-starred and multi-award winning chef, also known throughout the world for his parallel charitable activities such as Food for Soul and Il Tortellante, early supporter of the candidacy project of Italian cuisine as a UNESCO heritage site.

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