Posts Tagged ‘Made in Italy’

Made in Italy – Made in Modena – Balsamic Vinegar & Parmigiano-Reggiano a.k.a Parmesan

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In the frame of the 4th World Italian Gastronomy Week on Monday, November, 19., – Italian Cultural Institution – Budapest

Without leaving Budapest took a trip to the world of senses and flavors  “Made in Modena” with our excellent taste tour guide, the enthusiastic  Ms. Luisa Torri – Head of University of Gastronomic Sciences Pollemzo Sensory Test Laboratory.  She unveiled in pairing the protected origin and traditional of Parmesan and balsamic vinegar.

Within her presentation she spoke about the balsamic vinegar processes from “from the life of the grape growth” up to be served as balsamic vinegar on the table.

Talked about how it is made by saying… “In order to obtain the TBVM, the grapes harvested must be those “used for the wine traditionally cultivated in the province of Modena”. In particular, from Lambrusco and Trebbiano grapes. The procedure necessary in order to obtain TBVM consists of three basic stages …harvesting of grapes, pressing of the grapes and cooking of the grape must and the aging. Often the procedures goes by word-of-mouth, from generation to generation. But for sure, preparing the balsamic vinegar has a choreography itself, it is through lengthy aging in a series of 5 small barrels of different kinds of wood , with no addition of aromatic substances. As it evaporates it is always refilled from the earlier aged balsamic barrel to the elder wooden barrel.

In order to be bottled in the characteristic and legally exclusive bottle, all Traditional Balsamic Vinegar of Modena, must be assessed by a panel of five expert tasters who authorize by the set visual, smell and taste standards. The affixing of a numbered seal guarantees the quality of the product contained in each individual bottle.

The traditional balsamic vinegar of Modena is unique in the world of vinegar-based dressings. It is a rich, dark glossy color, characteristic density, smooth flowing syrupiness.

Ms. Torri noted that there are less aged vinegar that goes perfectly well with a few drops on the vanilla or with chocolate ice-cream and also on the light sponge cake is good too.

On our tour in tasting Italy continued with the Parmigiano-Reggiano, also called “King of Cheese”. Around Europa is better known as Parmesan. It is an Italian granular cheese. Received its named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna) a part of Lombardy. Parmigiano-Reggiano is made from unpasteurized cow’s milk. “Parmesan” are protected designations of origin (PDO).

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages when the Benedictine monks began producing large wheels of cheese with a long maturation period using no additives  or preservatives. Nine centuries later, Parmigiano Reggiano remains the same natural product from raw milk, processed without the use of additives with a minimum maturation period of 12 months. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio in the Decameron  invents a “mountain, all of grated Parmesan cheese”. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.

The true Parmigiano-Reggiano cheese has a sharp, complex fruity … nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste. The average Parmigiano-Reggiano wheel is about 18–24 cm (7–9 inch), high, 40–45 cm (16–18 inch) in diameter, and weighs 38 kg (84 lb).

Update and snaps Aggie Reiter

 

Third Italian Gastronomic World Week – Budapest

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ITALY!  –  EATALY!

November, 19. – 25 . 2018. 

Joining for the 3rd time to the Italian Cuisine world week in Budapest  with more than 130 countries to celebrate Italian Cuisine Week. the initiative will explore the popularity of Italian food, wine, groceries, restaurants all prepared as evidence of the “Made in Italy” brand’s which has been international successful.

At the Embassy of Italy Budapest hosted media representatives to announce the details to the forthcoming series of events regarding to the  A Week of Italian Cuisine in the World.  

Over the centuries, Italy’s universally beloved products have become ambassadors for Italian excellence. For each, all-natural ingredients are incorporated into age-old recipes still followed by generations of artisans across Italy’s 20 regions. Thanks to this passion for tradition and quality, Italy is known across the globe in over a 100 countries for its specialties.

This event includes more than 1000 initiatives and includes over 300 offices between diplomatic and consular offices. The Embassy of Italy Budapest together with Italian Cultural Institutes, also with the involvement of the Italian Institute for Trade Promotion (ICE Budapest), the Italian Tourism Office (ENIT) and the Italian Chamber of Commerce and the Italian Academy of Kitchen to promote top quality Italian cuisine.  The rich program of the events includes thematic menus, gala dinners, seminars  (the story of Italian wine ), food and wine tastings as well as film screening illustrating how Italian food has become part of the history in cinema.

The Italian culinary is art and the Mediterranean diet is just one of the elements that make Italy the most healthiest country in the world.

The backbone of this third edition is promoting Mediterranean Diet and its ingredients …
discussion on healthy diet and/to preventive medicine, with
healthy recipes, quick and easy to make with products available on the local stores will be published on the Embassy website (www.ambbudapest.esteri.it).

The promotion with the “Pasta Pesto Day” initiative, which as a result of the Morandi Bridge tragedy promotes the most typical recipe in the restaurant all over the world, where a portion of the proceeds will go to the Municipality of Genoa .

In addition to enjoying food, the wine takes place on the table and with it the Italian life style comes alive.  There is an Italian saying “By the set table, one does not grow old”. At the event  jointly organized with the Budapest’s ICE Agency curated  Barbara Tamburini, the internationally renowned expert, qualitative growth of Italian vineyards will talk about the 20 regions of 10 vinyards in Italy. The wine-show will be represented by Erzsébet Sala.

November, 19. 2018 – 6.30 p.m. 

Life and Literature “Recitar Eating” – “Recitar mangiando” Italian Culture Institution – Giuseppe Verdi Hall. Theatrical  presentation about the Art of Cooking by three actresses Maria Teresa Ruta, Guenda Goria and Silvia Siravo tell through the various authors of the world in literature, the meaning of food in life, traveling through history, philosophy, psychology, music and poetry.

“An American in Rome” – director Vincenti Minelli –  Italian Culture Institution – Cinema Hall.  Alberto Sordi in the role of Nando Moricone – “Maccarone, you provoked me and I destroy you now, maccarone!

November, 21. 2018 – 7 p.m. ENIT – Gala Dinner – Italian Culture Institution – Giuseppe Verdi Hall. Evening dedicated to Italian and Hungarian tour operators with a dinner focusing on the Mediterranean Diet. ENIT 2019 Activity Program.

November, 22. 2018. – 11.30 a.m. – 1 p.m. “Tradition and Quality” – Hotel Marriott – Budapest

Conference … Traveling around 20 provinces with 10 vineyard regions, introducing the Italian wines.

November, 22. 2018 . 5.30 p.m. Apericena Tasting of typical products of Puglia . During the  evening you can taste a selection of local products from Puglia as the base of the Mediterranean Diet. 

November, 19th – 25th 2018.  Seven-day adventure to the Mediterranean Diet … The Participating Restaurants line-ups: “Da Nandi ” –  ” Gustolato Restaurant “  – ” I Fiori dell’Orto “  –  “Cantine Le Grotte” and  “Azienda Gino Turco”.

Closing the press conference the H.E. Massimo Rustico – Italy Ambassador to Hungary recalled Hippocrates …“Food is your medicine, and medicine is your food!”

At the end of the press conference, the guests enjoyed the hospitality of the Embassy –  Made in Italy snacks, cakes,  Italian coffee and wine tasting took place.

For further information insights to the program visit:

http://ambbudapest.esteri.it/ambasciata_budapest/it/ambasciata/terza-settmana-della-cucina-italiana.html

You don’t want to miss any part of these fabulous events!

Arrivederci!

Update  and snaps by Aggie Reiter