Zoe Torinesi’s Cooking Course with Parmigiano Reggiano
Photo credit Cookinesi
The other day I was invited by food blogger and TV presenter Zoe Torinesi to a cookery course where Parmigiano Reggiano cheese was going to take centre stage and be used in every course from the Apéro all the way through to dessert.
Simone Ficarelli from Parmigiano Reggiano was there to tell us a little about the history of the cheese and over a glass of wine, we started off by tasting two varieties of Parmigiano – one was 3 years old and the other was 4 years old. The main differentiator in the taste of the Parmigiano is its maturity, and opinion varied as to which people preferred but they were both excellent. I think my vote went to the 4 year old which was slightly stronger.
Photo credit Cookinesi
Parmigiano Reggiano is produced in huge rounds each weighing 40 kgs and it is a certified DOP product with clearly defined rules for the production. It can only be made in Italy in the areas of Parma, Reggio Emilia, Modena, Bologna, west of Reno, and Mantua to the east of the River Po and there are 363 cheese factories which produce the cheese. The cows providing the milk must also be fed only with grass from the region or with untreated animal feed.
Photo Credit Carmen Sirboiu
Each round of cheese can be identified by the dotted Parmigiano Reggiano lettering, its registration number and the year of production. The cheese ripens for at least 12 months and it is only after checks from independent experts, and providing the cheese meets all the required criteria, that it is approved as a true “Parmigiano Reggiano” cheese. The producer decides whether to sell it at 18, 24 or 36 months, or to leave it to mature for even longer like the cheeses we tasted.
After tasting the Parmigiano Reggiano cheese at the beginning it was time to set to work and with Zoe’s help we produced a number of dishes. Then we all had a great time enjoying the fruits of our labours.
Photo credit Cookinesi
We made an easy Pear and Parmesan Salad. (Click here for recipe)
Photo credit Cookinesi
Followed by Steak and Parmesan Risotto
Photo credit Cookinesi
Followed by a Parmesan Mousse with Caramelised Figs (Click here for recipe)
Photo credit Cookinesi
It was a great evening, with amazing food and of course wonderful cheese throughout!
Photo credit Carmen Sirboiu
Photo credit Carmen Sirboiu
With thanks to Zoe for a great workshop and to Simone for telling us all about Parmeggiano Reggiano cheese. For more information on Zoe’s recipes you can visit her blog Cookinesi
********************
For more information about Events in Zurich and beyond please see our What’s On Page or our News Articles or for regular updates subscribe to our blog. You can also check out our Recipe Section here
**********************
