To showcase the quality, flavour and versatility of the different maturations of Parmigiano Reggiano cheese in various recipes, Parmigiano Reggiano Consortium hosted a cheese tasting and dining event at Il Ristorante Niko Romito at Bvlgari Resort Dubai.
Restaurant Chef Giacomo Amicucci, who is trained by the thrice Michelin starred Chef Niko Romito, paired the King of Cheese with sweet and savoury accompaniments and a curated menu that combined traditional ingredients to create new flavors and combinations was presented. The event gave guests an insight into the various ways in which Parmigiano Reggiano can be used for a truly gourmet experience.
At the cheese tasting section, guests enjoyed the flavours of Parmigiano Reggiano cheese of 12, 24, and 36 months maturations. A half wheel Parmigiano Reggiano 24-months cheese was displayed in the sophisticated settings of the restaurant.
Fabrizio Raimondi, Press Officer, Parmigiano Reggiano Consortium, said: “The UAE is a very important market for Parmigiano Reggiano cheese as the country leads the regional market for Italian hard cheese. This year we launched a large-scale awareness campaign in the UAE, and also in Saudi Arabia and Kuwait. We have a multi-year investment plan aimed at developing the market potential in the Gulf region for Parmigiano Reggiano cheese. We want to educate consumers in this region of the specific characteristics of Parmigiano Reggiano, a cheese made with 100% natural ingredients using the same recipe for one thousand years.”
A survey carried out by Hirux/Nielsen highlighted that consumers in the GCC countries mistakenly identify Parmigiano Reggiano with generic Parmesan. The Consortium considers it imperative to educate consumers about the difference between Parmigiano Reggiano and the generic ‘Parmesan’ cheese.
Raimondi commented: “There are many cheeses in the market that are inspired by Parmigiano Reggiano and they call them Parmesan but they are not the same. Parmigiano Reggiano is a cheese with Protected Designation of Origin (PDO), which means it is a product that, based on its distinctive characteristics and its tie to the area of origin, is safeguarded by a system provided by the EU to protect consumers and producers alike. To receive the certification ‘Parmigiano Reggiano PDO’, the cheese must be produced in the area of origin, specifically the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River. Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to be completely without additives or preservatives. It is also naturally Lactose free.”
At the event, guests enjoyed delicious Parmigiano Reggiano soup with vegetables and tomato, followed by beef cheek with 24 months Parmigiano Reggiano and white truffle. For the main course, risotto and beef broth made with 36 months Parmigiano Reggiano was served. Dessert was 12 months Parmigiano Reggiano cremoso with sweet and salty biscuit and lemon foam.
Parmigiano Reggiano is produced from the milk of cows that are fed mostly on locally grown forage in the PDO designated area. During maturation, Parmigiano-Reggiano gains its typical granular structure, and when cut it into slivers, it becomes crumbly and soluble. It is very rich in protein, vitamins and minerals.
Source: Iris Public Relations