On 4th May, Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O. hosted a lunch event for The Culinary Project Assi nella Manica at Petersham Nurseries in Richmond, London. Media attendees came to learn more about these special products from the Italian Region of Emilia Romagna by tasting a bespoke menu created by Damian Clisby, Executive Chef at Petersham Nurseries, and Daniele Repetti, renowned Emilia Romagna chef and owner of Nido Del Picchio, a Michelin Star restaurant.
The event was hosted in the stunning Glasshouse III, where both chefs prepared and presented their separate dishes in front of the guests.
Damian Clibsy and Daniele Repetti 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 24 month, 36 month and 48 month aged Parmigiano Reggiano P.D.O.
Heres a peak at the spectacular menu:
Before the event, Damian even had signed his own wheel of Parmigiano Reggiano flown specially over from Italy. This was on display next to the bottles of 12 year old and 25 year old Aceto Balsamico Tradizionale di Modena P.D.O.
After sipping on Prosecco, attendees were introduced to the special guests from the Consortium of Parmigiano Reggiano P.D.O. and the Consortium of Aceto Balsamico Tradizionale di Modena P.D.O.
Simone Ficarelli from the Consortium of Parmigiano Reggiano P.D.O. took the guests through a detailed tasting of 24 month, 36 month and 48 month aged Parmigiano Reggiano P.D.O. as well as 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. Andrea Galeotto, Director of the Consortium of Producers Antique Acetaie, took the guests through a tasting of 25 year old Aceto Balsamico Tradizionale di Modena P.D.O., discussing production history and the passion of those who produce it. The tasting ended with each guest combining the 12 year old Aceto Balsamico Tradizionale di Modena P.D.O. with a chunk of 48 month old Parmigiano Reggiano P.D.O.
Chef Damian and Chef Daniele were then introduced to the guests. Damian 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.
After our tummies were full, guest were encouraged to ask questions and wander around Petersham Nurseries to enjoy the beautiful scenery. It was a superb and interesting day where culinary experts showed the versatility of such special products.