Massimo at The Cornithia: The Culinary Project Assi nella Manica

April 10th 2017

On 5th April, Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O. hosted a bespoke dining event for The Culinary Project Assi nella Manica at Massimo Bar & Restaurant found in the Corinthia Hotel London. The purpose of the event was for media attendees to learn more about these special products from the Italian Region of Emilia Romagna by tasting a bespoke menu created by Adriano Cavagnini, Executive Chef at the Corinthia Hotel London, and Terry Giacomello, one of the most renowned Michelin star chefs in Emilia Romagna.

 

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Adriano Cavagnini and Terry Giacomello worked together to create a menu that incorporated both the 12 year old and 25 year old Aceto Balsamico Tradizionale di Modena P.D.O. and the 18 month, 24 month and 30 month aged Parmigiano Reggiano P.D.O.

 

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Product sampling was set up along the bar, and guests were encouraged to try the 18 month, 24 month and 36 month aged Parmigiano Reggiano P.D.O. as well as the 12 year old and 25 year old Aceto Balsamico Tradizionale di Modena P.D.O. Mario Gambigliani Zoccoli and Giorgio Gambigliani Zoccoli from the Consortium of Aceto Balsamico Tradizionale di Modena P.D.O., as well as Simone Ficarelli from the Consortium of Parmigiano Reggiano P.D.O. were on hand to talk to guests about the products in detail.

 

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Attendees were invited to sit where they wanted to evoke an informal and friendly atmosphere, with the opportunity to talk about the dishes and the products. The guests were offered Sauvignon Blanc from Casanova Antano Estate, Chile, and Sangiovese and Merlot from Ortonese, Apulia, Italy which were paired by the sommeliers at The Corinthia Hotel. The table also had samples of each age of Parmigiano Reggiano P.D.O. and bottles of each age of Aceto Balsamico Tradizionale di Modena P.D.O. for guests to taste throughout the dinner.

 

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Simone Ficarelli introduced Parmigiano Reggiano P.D.O. by describing its provenance, production methods and importance in cooking. He also talked about the importance of the Consortium in protecting the production process, and ensuring a high-quality product for consumers. Mario Gambigliani Zoccoli then talked to guests about Aceto Balsamico Tradizionale di Modena P.D.O. and its provenance, production methods and uses in cooking.

 

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Chef Adriano and Chef Terry were then introduced to the guests. Adriano spoke about how they created the menu together and how much they enjoyed working with such special products. They then introduced each course in detail, discussing the method and reasoning behind each dish.

 

 

 

 

 

 

 

 

 

 

 

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Once all five dishes were eaten, Dialogue thanked Simone, Mario and Giorgio for bringing to life their special products from the Emilia Romagna Region. Both Simone and Mario thanked the guests for attending and shared a round of applause for the chefs.

 

 

 

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