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This week, I’ve been thinking a lot about what constitutes #ThePerfectItalianPair. Obviously it is a matter of preference and before I attended #ThePerfectItalianPair dinner by Parmigiano Reggiano and Aceto Balsamico at the Corinthia Hotel I’d would have said a vintage Amarone and a good Sangiovese but now I have reconsidered.
The dinner celebrating the two products from the beautiful Italian region of Emilia Romagna is part of The Culinary Project; a special project to promote Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O. in the UK. It promotes the history, production, quality and uniqueness of these P.D.O. products and highlight the importance of the Emilia Romagna Region.
The two products aren’t necessarily ingredients I would have paired together but as the chefs at The Corinthia Hotel London proved, paired together, they work exquisitely together.
I am more acquainted with Parmigiano Reggiano P.D.O. or ‘Parmesan’, as it is commonly known, is one of the world’s oldest and richest cheeses. It however was my first new encounter with Aceto Balsamico Tradizionale di Modena P.D.O. – wow that is a mouthful and my first impression was, it’s delicious. I wonder what else it can be paired with.
Back to the evening, it was a bespoke dining experience for food bloggers and journalists at Massimo Restaurant & Bar. It began with drinks and a tasting of 18, 24, and 36 month old Parmigiano Reggiano P.D.O. as well as a 12 and 25 year Aceto Balsamico Tradizionale di Modena P.D.O. followed by a contemporary menu created by Corinthia Hotel London’s Executive Chef, Adriano Cavagnini, and guest Michelin star Chef, Terry Giacomello, one of the most renowned chefs from Emilia Romagna.
The setting as always was beautiful – the Corinthia is one of my favourite hotels in London. Interacting with other foodies is always a recipe for a great evening, and the tastes and flavours created as a result of pairing Parmigiano Reggiano P.D.O. & Aceto Balsamico Tradizionale di Modena P.D.O. was, for the lack of a better word exquisite.
Let’s check out the menu.
Asparagus ‘beurre blanc,’ with 12 year Aceto Balsamico Tradizionale di Modena P.D.O. and bay leaf reduction.
Egg white tagliolini, with Parmigiano Reggiano and truffle caviar
Veal medallions with Parmesan, tomato and marjoram
25 years Aceto Balsamico Tradizionale di Modena P.D.O. & strawberry risotto
