Since moving to Philadelphia, I have been a proud participant of Community Supported Agriculture (CSA) shares. I relish my annual opportunity to promote local, rural agriculture in return for improved quality and flavor, longer-lasting products, and exposure to formerly unidentified objects in the vegetable aisle that get promoted to regular kitchen favorites.
European agricultural schemes, such as Protected Designation of Origin (PDO), are currently reaching out across the pond with targeted campaigns to promote the similar advantages of their own authentic, locally produced foodstuffs. On a recent Tuesday night, in the outdoor-Trattoria-like setting of the Restaurant School at Walnut Hill College, as part of the Legends of Europe campaign, Cavaliere Mary Ann Esposito (the knighted (!) chef of Ciao Italia fame) succeeded in demonstrating the delicacies of five authentic Italian products.
As we entered the kitchen, the 30-odd invitees sampled the three cheese and two meat PDO-certified products included in the three-year campaign as we learned critical production techniques, dietary benefits, and lesser-known facts of these authentic flavors:
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Parmigiano Reggiano: this cheese, prepared for 9 centuries, is recommended by pediatricians and NASA for bone growth, and is a main ingredient for common Italian ice cream.
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Montasio: the color of this cheese can be used to predict the age anywhere from 60 days (ivory with small holes) to more than 1.5 years (golden yellow).
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Grana Padano: 1 ounce of this lactose-free cheese can provide 30 percent of your recommended calcium intake.
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Prosciutto di San Danielle & Prosciutto di Parma: “Made with sea salt, air, and time” lasting between 13 and 36 months, a single inspector’s nose shall judge if the aroma meets the requirements of the Consorzio. Each slice contains only 1g of saturated fat with plenty free amino acids to break down protein and B-complex vitamins.
Mary Ann, her team of capable student assistants, and the occasional friendly volunteer prepared a plethora of original treats for the palate, each paired with a fine wine presented by the aspiring sommelier. Each one of these recipes was prepared in less than 15 minutes and would be an excellent dish for small dinner parties or large groups. Recipes are available on Ciao Italia for you to try your hand.
Highlights of the night’s Legends of Europe recipes below:
Spuma di Prosciutto di San Daniele
Defined: prosciutto mousse with cheese
Class report: While buying a ¼ pound of authentic prosciutto only to blend in the food processor is an expensive endeavour, the taste of both the Prosciutto di San Daniele and the Grana Padano (only 3 tablespoons) was sharp enough to maybe make it worthwhile for fancy occasion.
Torta di Formaggio
Defined: cheese tart
Class report: Every country has their variation to the omelette. In Italy, they use Ricotta (from the Italian word, ricoct, meaning recooked) instead of milk or cream. Quick and delicious.
Prosciutto di San Daniele Roll-Ups
Defined: rolled prosciutto with cheese filling
Class report: The radishes, an unexpected ingredient, add the perfect crunch to this creamy appetizer.
Frico
Defined: cheese crisps
Class report: Made with Montasio cheese, a non-stick pan, and lots of patience. That is all.
Involtini di Pollo con Prosciutto di Parma
Defined: stuffed chicken breasts with prosciutto
Class report: The spices in this delightful snack, in particular the fennel, really bring out the flavours of the proscuitto. The wine is the perfect glaze.
Insalata di Zucca Gialla e Grana Padano
Defined: winter squash salad
Class report: A perfect combination of bitter radicchio, salty, creamy Italian cheese, and balsamic vinegar. The addition of roasted butternut squash was genius for this seasonal dish.
With all the wisdom bestowed by this great host, I marvelled most at the richness of these authentic flavors. With the exception of the Spuma, so little of each ingredient was needed for so much taste; salt was not necessary anywhere! I will certainly consider some of these simple combinations and purchasing those ingredients with authentic PDO stamps.
I also recommend checking out the Restaurant school website for an interesting evening. The interior is gorgeous, and guest chefs and students continue to have special menu days and cooking classes open to the public.
Learn more about Ciao Italia’s Mary Ann Esposito here.
Photographs credited to Gayla Fecher.
