On Thursday 19th October, Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O. hosted a bespoke dinner event at Bocca di Lupo.
The evening was hosted by Bocca di Lupos Chef De Cuisine, Jake Simpson, and guest chef, Isa Mazzocchi, who is Head Chef of family run restaurant La Palta, in the Italian province of Piacenza, and also from the Italian organisation Chef to Chef. Bocca di Lupos Head Chef, Jacob Kennedy, and Chef Isa Mazzocchi, created a special menu that incorporated both the 12 year old and 25 year old Aceto Balsamico Tradizionale di Modena P.D.O. and 12 to 90 month Parmigiano Reggiano P.D.O.
The menu for the event was as follows:
Bocca di Lupo, located on Archer Street near Piccadilly, is a celebrated and award-winning restaurant that prides itself on regional Italian cooking with a great wine list and buzzing atmosphere. The restaurant stretches alongside an open kitchen, but the private dining room, where the event took place, provided an intimate and rustic setting. Head Chef Jacob Kennedy incorporates the traditions of Italian cooking and creates wonderful dishes with seasonal ingredients and food highlights from Italy.
Guests arrived and were welcomed with a glass of Pignoletto wine from Consorzio Vini Colli Bolognesi in the private dining room. After all guests had arrived, they were seated for a product tasting of 18, 24 and 30 month Parmigiano Reggiano P.D.O. as well as 12 year old and 25 year old Aceto Balsamico Tradizionale di Modena P.D.O. The product tasting was led by Simone Ficarelli from the Consortium of Parmigiano Reggiano P.D.O. and Mario Gambigliani from the Consortium of Producers Antique Acetaie P.D.O.
After the product tasting, dinner was served. Jake Simpson and Isa Mazzochi each came out with one of their dishes to talk about the menu and share why they used the particular age of product they did. Isa presented the Raviolo di Ravioli and talked about the different ages of Parmigiano Reggiano P.D.O., and Jake presented the Roast Squab and shared how the Aceto Balsamico Tradizionale di Modena gave the dish its finishing touch. Both chefs came out again at the end of the meal to answer questions from attendees about the menu.