QUALITALY_136

September/October 2023 XVI MAGAZINE to the Middle Ages when Cistercian and Benedictine monks thought of experimenting with a cheese that would last over time, using salt from the Salsomaggiore salt pans and milk from cows reared in the grangie (farms). It is a cheese produced in the countryside between Parma, Reggio Emilia, Modena and Bologna to the left of the Reno, and Mantua to the right of the Po, where, every day, 300 dairies produce more than 10,000 wheels of Parmigiano, which for the people of Emilia is not only a simple delicacy but also art, music, poetry and a source of inspiration. Aurora Mazzucchelli, captivated by the extraordinary world of Parmigiano Reggiano , has dedicated a dish to this exclusively Emilian delicacy: Tortello di parmigiano reggiano al profumo di lavanda, noce moscata e mandorla, filled with a parmesan, lavender, nutmeg and almond fondue . ‘I associate this dish with the seasons of this famous cheese,’ explains Aurora. ‘Lavender represents the young Parmesan, with its scent of spring and summer fodder, nutmeg is the extra-mature (36 months’ maturation) and, almond, the mezzano (12 months’ maturation) from which you can appreciate notes of almond and walnut. If Parmigiano Reggiano is the king of Emilian gastronomy, Mortadella Bologna is its queen. Since July 1998, it has had the PGI product designation to distinguish it from other mortadella products derived from it but not conforming to the rules of the Producers’ Consortium. It is a cooked sausage, made only from pure pork, cylindrical or oval in shape. Its colour is pink and its aroma is intense, slightly spicy. Perfect for enhancing any dish, as in the case of the red prawn with mortadella sauce and peas proposed on the menu by Chef Mazzucchelli. __________________________________ AT PAGE 54 BOOKS #1 Mari e monti in cucina (Land and sea in the kitchen) AA.VV . VARIOUS ARTISTS 2,90 € MONDADORI ELECTA The cookbook presents 180 dishes, divided by area of origin, in which the ingredients play a central role. From mountain cuisine, with its rich, spicy and warm dishes, to the sea, fresh and fragrant, passing through the lake areas, often forgotten but which offer infinite culinary ideas, and the golden countryside, with healthy, hearty dishes. It is a journey through the regions of Italy with which to explore some of the aspects that make our country a true benchmark for beauty in the world. A journey through the Italian regions to rediscover the tastiest and most traditional recipes that emphasise sustainability through the use of local ingredients and zero-kilometre produce. BOOKS #2 Cuoco, ristoratore, contadino (Cook, restaurateur, farmer) BY ROBERTO VALBUZZI 14,80 € Gribaudo For years, Roberto Valbuzzi has been a genuine and friendly face among the most popular media and TV chefs. His strength lies in combining a wholesome smile with extreme professionalism and a love for the genuine products of his land. In this book, Roberto takes us inside his home: the chef tells us about himself, his family, his restaurant, his ‘philosophy’ based on the frankness and simplicity that have led him, in just a few years, to be one of the most popular TV and media chefs. And then, of course, so many recipes, all rigorously created and photographed for the occasion and divided, in a new and original way, into dishes of earth, air, water and fire, where each element leads to a particular memory or sensation. BOOKS #3 La matrice dei sapori (The flavour matrix) BY JAMES BRISCIONE 52,00 € Bibliotheca Culinaria White chocolate and caviar? Fennel and plums? With the help of a special sous chef, IBM’s supercomputer, James Briscione has used algorithms to delve into the science behind the perception of tastes and flavours, translating his research into an easily decipherable and searchable visual format. The chef has created a kind of fingerprint for some 150 ingredients, distilling this information into infographics or matrices that allow one to efficiently and rationally explore a universe of flavours that go together happily. This book assists the professional overwhelmed by an increasing number of options, rationalising his research and unleashing his creative flair.