FEB.MAR 2014
VIII
ages of Grana Padano DOP: 9 to 15
months, ideal for eating at the table,
with a smooth texture and delicate
flavor and little flavor.
We then move on to the seasoned than
16 months, full-bodied but never spicy,
with notes of dried fruit and hay is
great for grating or table. That brings
over 20 months becomes “ Reserve”
(often referred to with branding). Gives
the best cheese on food and is great
for a wine tasting with honey, jam, and
balsamic vinegar.
TERRITORY
production of Grana
Padano DOP must take place in the
provinces of Alessandria, Asti, Cuneo,
Novara, Turin, Vercelli, Bergamo,
Brescia, Como, Cremona, Mantova to
the left of the Po, Milan, Pavia, Sondrio,
Varese, Trento, Padua, Rovigo, Treviso,
Venice, Verona, Vicenza, Bologna to the
right of the river Rhine, Ferrara, Forts,
Piacenza and Ravenna.
TRACKING
on each form is given a
brand round that contains the logo
Grana Padano accompanied by an
identification code, which serves
to associate each form to a specific
production site.
On the seared crust is also a four-leaf
clover, which contains the code of
the province, the serial number of the
dairy and the indication DOP. So every
form you can know where and who
produced it.
AT PAGE 20
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INGREDIENTS FOR 4 PEOPLE
g. Ricotta 400, n. 2 whole eggs, g. Black
Truffle 50 g. White flour 120 g. Grated
Grana Padano cheese 50 g. Grated
Pecorino di Pienza 50 g. 500 Tomato
diced g. 6 Basil g. 30 Extra Virgin Olive
Oil, Sugar, g. Parsley 6,
n. 1 knob of butter, salt - nutmeg.
PROCEDURE
In a pan put the diced tomatoes, season
with olive oil, a pinch of sugar, salt and
basil, mix well and put in the oven at
100 ° C for about an hour, turn the oven
off and leave it up to the time of use. In
a bowl, prepare the dough with ricotta
cheese, Grana Padano, Pecorino, g. 20
of coarsely chopped black truffles and
two eggs add salt, a pinch of nutmeg
and stir in the flour. Form small balls
with the dough prepared, lightly dust
with flour to prevent them sticking
together and cook in boiling salted
water for about two minutes, when they
are ready to come to the surface from
the sun.
Prepare a non-stick pan or in the
microwave a basket made with Grana
Grana Padano cheese and a pinch of
parsley. Enter snowflakes only with
a knob of butter and a pinch of raw
grated Parmesan cheese. Spread the
tomato in front of the basket and
garnish with slices of truffle and fresh
basil leaves around the plate.
Cook Author: Andrea Fanzaghi - Parma
AT PAGE 22
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by Mariella Boni
Modena is a full member of the so-
called food valley”, Italian geographical
area with a high concentration of
agricultural food production excellence.
An area that offers valuable overview
of products ranging from meats to
Parmesan, from the pork knuckle,
through tortellini, fruit, preserves,
wines, among them, a place of
honor rightfully balsamic vinegar of
Modena IGP (Protected Geographical
Indication).
Produced by 79 companies for most
sized artisan or semi- artisan in the
provinces of Modena and Reggio
Emilia - the area that corresponds
roughly to the borders of the ancient
Ducato Estense, in which the tradition
and culture of balsamic vinegar, and
Traditional DOP wat is the IGP, it has
become firmly established - is one of
the typical Italian food products to
the most successful in international
markets.
ACCORDING TO THE DISCIPLINARY
productive, Balsamic Vinegar of
Modena is the product obtained, with
particular traditional technology,
musts (not less than 20%) made from
grapes coming from vines precise
(Lambrusco, Sangiovese, Trebbiano,
Albana, Ancellotta Fortana Montuni)
partially fermented and/or boiled and/
or concentrated, with the addition of
one part of vinegar aged for at least
10 years, in order to give the product
organoleptic characteristics typical, and
with the addition of vinegar only wine (
at least 10%).
It should be emphasized that allowed
the addition of caramel for color
stability up to a maximum of 2% by
volume of the finished product, while it
is forbidden to add any other substance.
The label of the product, there is also
an indication of another component:
it is the sulfur dioxide. May not be
indicated on the label, if it is present
in amounts less than the detectable
limits or is listed “trace”, less than 10
ppm (parts per million), but it should
be emphasized that this is a substance
naturally present in varying amounts
in the product as derived from the raw
materials used, must and wine vinegar
note.
This is usually a product subject to a
short aging period (two months), which
can last up to three years for the type
“aged”, most sought after and therefore
slightly more expensive.
VERSATILITY IN THE KITCHEN.
”In
fact, the Modena balsamic vinegar IGP
aged is a fine - says Antonio Bocchi of
Ristogamma Rubiera, in the province
of Reggio Emilia - you can not miss in
our portfolio : we have three or four
different aging, but not consumption
are high for reasons of cost, while the
type unaged caterers in our area make
generous use as a condiment with
cheese, but also in the kitchen. It is
used on the scallops; to flavor rice or
pasta, the tartar... the uses are varied.
No coincidence that we formed a liter,
more practical for those who have to
cook and what to put on the table by
250 ml. In any case, I realized that not
only are the restaurants in our area to
appreciate it: since I am part of the CIC,
now more than 10 years, I have found
that the use of balsamic vinegar has
been gradually growing in Italy, I think
that’s the lowest point of acidity than
wine vinegar, both for its versatility on
many dishes. And traveling, I happened
4(.(A05,
