Mipaaf - Italian Trade Commission - Recipe Booklet Sept 2017

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Explore DOP/PDO & IGP/PGI products of Italy!

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about DOP/PDO & IGP/PGI

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Products & Recipes

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about MIPAAF

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about Italian Trade Commission

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CONTENTS

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DOP/PDO

IGP/PGI

AUTHENTIC ITALIAN QUALITY IS IDENTIFIED

BY THE DOP/PDO & IGP/PGI LOGOS. IT'S AN EUROPEAN UNION GUARANTEE. The European Union has implemented a series of geographical indication that include PDO (Protected designation of Origin) and PGI (Protected Geographic Origin) aimed at encouraging diverse agricultural production, protecting product names from misuse and imitation and aiding consumers by giving them the information they need concerning the specific character of products in the marketplace.

Throughout the world, Italian food enjoys a reputation of high quality thanks to its centuries-old traditions and dedication to quality and excellence. This heritage is certified by the European Union through the DOP and IGP logos. DOP, in English PDO, stands for

Protected Designation of Origin and is awarded to products of excellence that express a close tie to the territory of origin. The PDO recognizes agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area recognizing production methods. IGP, PGI in English, stands for Protected Geographical Indication, and is awarded to agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area. One of the ways to distinguish the authenticity of an Italian product is to always check whether the label displays the red DOP/PDO logo; or blue IGP/PGI logo.

DESIGNATION LOGOS

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IGP/PGI

ACETO BALSAMICO DI MODENA PGI www.consorziobalsamico.it/ Region(s): Emilia Romagna Production Area(s): Reggio Emilia, Modena Product Description: Aceto Balsamico di Modena PGI is the product obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood. It is produced in two typologies: Aceto Balsamico di Modena PGI and Aceto Balsamico di Modena PGI Invecchiato (aged).

Flavor Profile: Has a delicate and persistent aroma, with an agreeable and harmonic sourness. It is deep brown color and its smell is lightly acetic, persistent and with possible woody hints. The flavor is well balanced between sweet and sour.

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CONDIMENT

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WONTON TRIO WITH ACETO BALSAMICO DI MODENA PGI Ingredients 1.3 cups type “00” flour 1 large egg 2 tsp salt 1 oz water Filling: ¾ lb lean pork 1 tsp leek 1.5 oz Aceto Balsamico di Modena PGI salt (as needed) soy sauce (as needed)

Preparation Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact.

Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and Aceto Balsamico di Modena PGI, add salt if necessary.

Flatten the dough until thin, cut it in squares, fill the squares with the meat and close them like ravioli.

Fry 3 wonton, steam 3 wonton, and oven-bake 3 wonton. Dress and decorate the dish with Aceto Balsamico di Modena PGI.

CONDIMENT

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DOP/PDO

ACETO BALSAMICO TRADIZIONALE DI MODENA PDO www.balsamicotradizionale.it/consorzio.asp Region(s): Emilia Romagna Production Area(s): Modena Product Description: Aceto BalsamicoTradizionale di Modena PDO is balsamic vinegar obtained from the must of grapes typical of the province of Modena. It is aged for at least 12 years and at least 25 years for the Extra Aged type.

Flavor Profile: It is characterized by a deep and lustrous dark brown color. It has a fragrant, penetrating and persistent aroma and a pleasant acidity. The flavor is wellbalanced between sweet and sour.

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CONDIMENT

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WHOLESOME MADELEINES WITH 3 SPICES AND ACETO BALSAMICO TRADIZIONALE DI MODENA PDO Preparation

Ingredients 3 eggs 5 Tbs “00” flour 5 Tbs corn flour 5 oz butter ½ cup brown sugar 1 level tsp baking powder 1/2 tsp nutmeg 1 tsp powdered cinnamon 1 tsp powdered ginger 1 Tbs orange blossom water 1 tsp Aceto BalsamicoTradizionale di Modena PDO a pinch of salt

Pass the flours and baking powder through a fine sieve.

Whip the eggs with sugar until light and fluffy. Blend in the sieved flours and baking powder, nutmeg, powdered cinnamon, ginger, orange blossom water, the teaspoon of Aceto BalsamicoTradizionale di Modena PDO and the melted butter. Let rest in the fridge for at least one hour. Heat up the oven at 430°F. Meanwhile, fill the molds and put in the oven for 4 minutes. Reduce the temperature down to 350°F and continue baking for another 4-5 minutes until the madeleines are golden.

Take the madeleines out of the oven, wait a few minutes to take them out of the molds. Best if served at room temperature.

CONDIMENT

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DOP/PDO

ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA PDO www.acetobalsamicotradizionale.it/home_en.php Region(s): Emilia-Romagna Production Area(s): Reggio Emilia Product Description: Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.

The aging period is never less than 12 years and takes place in a series of small barrels made from different kinds of wood. It is produced in the following typologies: Red Lobster Seal, Silver Seal and Gold Seal.

Flavor Profile: It is characterized by its dark, clear and luminous color. It has a penetrating and persistent aroma with pleasant acidity; the flavor is balanced between sweet and sour and is characteristically aromatic.

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CONDIMENT

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MARINATED SALT COD WITH CAPERS AND OLIVES Preparation

Ingredients 2 Tbs Aceto Balsamico Tradizionale di Reggio Emilia PDO 1 pound salt cod fillets 1/2 cup cup flour 1/2 cup crushed green olives 1/2 cup pitted black Taggiasca olives 4 Tbs rinsed capers 5 cloves of garlic Fresh parsley and a pinch of oregano 8.5 oz of extra virgin olive oil salt and pepper to taste

Chop the salt cod into 1-inch squares and soak in water for 24 hours, changing the water frequently.

Pat dry and dip in the flour. SautĂŠ with a crushed clove of garlic in the olive oil. Take off the heat and leave to cool.

Prepare a marinade in a large bowl with the oil, olives, capers, finely chopped parsley, chopped garlic, oregano and a Tbs of Aceto Balsamico Tradizionale di Reggio Emilia PDO. Add the salt cod to the marinade and leave for 6-8 hours, turning it occasionally so all the cod takes on the flavor of the marinade.

Serve cold with some freshly ground pepper and the rest of the Aceto Balsamico Tradizionale di Reggio Emilia PDO.

CONDIMENT

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DOP/PDO

ASIAGO PDO www.asiagocheese.it/en/ Region(s): Trentino Production Area(s): Vicenza, Trento and part of Padua and Treviso.

Type of Milk: Cow Product Description: There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO. Asiago Fresh PDO is produced with whole milk and is matured for at least 20 days. The white or slightly straw color is characterized by marked and irregular cracks and has the taste of freshly drawn milk.

Asiago Seasoned PDO is produced with partially skim milk and is aged for a period of 3 to over 15 months. It is straw-colored and is characterized by small or medium-sized cracks.

Maturation: Asiago Fresh PDO’s aging period is 20-40 days. Asiago Aged PDO is also called Mezzano (aging period 4-6 months), Vecchio (aging period over 10 months) and Stravecchio (aging period over 15 months).

Flavor Profile: Asiago Fresh PDO is delicate and enjoyable and it pleasantly melts in your mouth leaving an irresistible sweet and slightly sour taste. Asiago Aged PDO has a strong and savory taste that increases with aging.

Suggested Wine Pairings: Chianti

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CHEESE

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FETTUCCINE WITH ASIAGO AGED PDO AND BUTTER

GREEN APPLES WITH ASIAGO AGED PDO MOUSSE Ingredients

Ingredients 1/4 lb Asiago Aged PDO 1/2 lb fresh egg noodles 2 Tbs butter salt to taste

3/4 cup Asiago Aged PDO 2 green apples 1/4 cup single cream 2 Tbs sugar

Preparation

Preparation

Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water. Saute’ the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers.

To prepare the mousse, warm the Asiago Aged PDO with a little cream. Let it cool and whip it with a whisk keeping it very soft.

To keep the pasta soft while stirring, pour in cooking water to reach your desired consistency.

In the meantime, core the apples and cook them in water and sugar until they become crunchy. Cut them horizontally into ½ inch thick rings.

Serve piping hot.

Put the apples back together filling them with mousse.

CHEESE

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DOP/PDO

CILENTO EXTRA VIRGIN OLIVE OIL PDO www.oliodopcilento.com Region(s): Campania Production Area(s): The Province of Salerno Product Description: Cilento PDO extra virgin olive oil is obtained from the Piscittana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olive, which must come from mixed or single variety olive orchards in quantities of no less than 85%. The remaining 15% can be made up of other olives from the same area.

Flavor Profile: Has a fairly intense green to straw color, with a light to medium fruity aroma and a fruity taste with delicate bitter and peppery hints.

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CONDIMENT

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CLASSIC BRUSCHETTA Ingredients 6 slices of rustic sliced bread Âź lb tomatoes 2 cloves garlic 3 Tbs Olio Cilento PDO basil to taste salt to taste

Preparation Toast both sides of bread slices in oven. When the bread turns golden brown, remove from oven and grate a clove of garlic on every single slice. Set aside.

Wash and slice the tomatoes, season with Olio Cilento PDO, basil and salt.

Spread the tomatoes to cover the bread slice and serve fresh.

CONDIMENT

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DOP/PDO

COLLINE SALERNITANE EXTRA VIRGIN OLIVE OIL PDO www.dopcollinesalernitane.it/ Region(s): Campania Production Area(s): The province of Salerno. Produced, bottled and packaged in an area where olive groves have been cultivated for thousands of years. The area covers the Amalfi Coast, the Calore Valley, the Picentini, the Alburni, up to the Temples of Paestum.

Product Description: Colline Salernitane PDO extra virgin olive oil is obtained from the Rotondella, Frantoio, Carpellese or Nostrale varieties of olives. The cultivation of olives for the production of this evoo is extremely rigorous: all the production stages are monitored and checked, starting from the field to the packaging. Before this oil can be defined PDO Colline Salernitane, it needs to have undergone and passed a chemical and physics analysis. After tasting, a panel of experts proceeds to validate the PDO classification.

The organoleptic properties of the oil are preserved only if the process has been performed in a state-ofart manner.

Flavor Profile: It has a beautiful color ranging from a rather intense green to pale yellow. The fruity taste is of medium intensity with clear overtones of tomato, artichoke and almond. The palate opens gently to a pleasant bite aftertaste with a spicy edge, that blend in perfect harmony.

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CONDIMENT

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EVOO SEAFOOD SALAD Preparation

Ingredients 3 Tbs PDO Colline Salernitane extra virgin olive oil 1/4 cup rice 2 cherry tomatoes 3 shrimp 3 mussels parsley, chives, salt, black pepper

Begin by boling rice in salted water. Drain the rice and mix with 1 Tbs of evoo Colline Salernitane PDO and let cool off.

Add 1 Tbs of evoo Colline Salernitane PDO and cook the shrimp for 2 minutes. Remove the shrimp.

Add the mussels in the same pan and keep cooking them until they open.

Clean the shrimp, shell the mussels and mix with rice and sliced tomatoes. Season with chopped parsley, black pepper, salt, a pinch of chives and the last Tbs of evoo PDO Colline Salernitane PDO.

CONDIMENT

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DOP/PDO

FONTINA PDO www.fontina-dop.it/home Production Area(s): Aosta Valley Type of Milk: Cow Product Description: Fontina is a famous semi-cooked cheese. Fontina PDO has a thin and compact rind with a brown color that varies in intensity depending on the age of the cheese. The texture of Fontina is elastic and soft.

Flavor Profile: It is rich on the palate with a sweet and delicate flavor.

Suggested Wine Pairings: Chianti

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CHEESE

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STEAK VAL D'AOSTA STYLE (BISTECCA ALLA VALDOSTANA) Ingredients 14oz tenderloin beef ¼ cup white flour ¼ cup butter 2 eggs ¾ lb cooked ham ¾ to 1 lb sliced Fontina PDO breadcrumbs oil salt

Preparation Coat the meat slices in white flour, then beaten egg and finally breadcrumbs. Fry in oil and butter, season to taste.

Place in a buttered ovenproof dish, cover first with slices of ham and then plenty of Fontina (2-3 slices).

Add dabs of butter and place in a hot oven for 5 minutes.

Serve piping hot with potatoes or other cooked vegetables.

CHEESE

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DOP/PDO

GORGONZOLA PDO www.gorgonzola.com/ Production Area(s): Within the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese and Monza in the Lombardy region, within the provinces of Biella, Cuneo, Vercelli, Novara, Verano-Cusio-Ossola and the territory of 31 municipal areas in the Province of Alessandria in the Piedmont region.

Type of Milk: Cow Product Description: Gorgonzola PDO is a soft cheese, with bluish-green marbling. Gorgonzola PDO has a cylindrical shape with flat surfaces. The rind is grey and/or pinkish in color and is inedible. The raw paste is a white and straw-yellow color, marbled with characteristic bluish-green veins of mold.

Flavor Profile: Flavor varies from sweet to slightly or very piquant.

Maturation: The maturation period lasts for a minimum of 50 days for the large forms of Gorgonzola PDO, 60 days for the small form, and 80 days for the medium. Aging takes place in an environment with temperature of 36-45 degrees Fahrenheit.

Suggested Wine Pairings: For spicy Gorgonzola: Barolo, Barbaresco, Carema, Gattinara, Gemme, Chianti Classico Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet For soft and creamy Gorgonzola: Riesling, Pinot Bianco, Orvieto Classico, Frascati Superiore, dry Malvasia, Gavi, Valtellina Superiore, Sassella, Dolcetto, slightly sparkling Barbera, Chianti Classico, Teroldego, Merlot del Triveneto, Sangiovese di Romagna

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CHEESE

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MINI WELSH BEEF BURGERS WITH GORGONZOLA Ingredients 1 lb Welsh beef, minced 2 tsp English mustard 1 clove of garlic, crushed 1 egg yolk salt and cracked black pepper 3 oz Gorgonzola piccante, crumbled 2 Tbs mayonnaise 8 mini or 4 large burger buns lettuce leaves, to serve

Preparation Mix beef, 1 tsp mustard, garlic and egg yolk together.

Season and form into 16 flat patties. Sandwich two patties with 1 tsp Gorgonzola and press the edges to form a tight seal. Chill for 30 minutes.

Fry onions in butter until soft. Stir in sugar and Aceto Balsamico di Modena PGI and cook for 1-2 minutes until caramelized.

Barbecue, griddle or grill burgers until cooked through.

Mix mayonnaise and mustard and spread on each burger bun.

Top with lettuce leaves, Gorgonzola burger and onions.

Balsamic Onions: 1 large red onion, sliced small knob of butter 1 Tbs brown sugar 2 Tbs Aceto Balsamico di Modena PGI

CHEESE

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DOP/PDO

GRANA PADANO PDO www.granapadano.it/ Production Area(s): Lombardy, Trentino-Alto Adige, Veneto, Emilia-Romagna Type of Milk: Cow Product Description: Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk. Grana Padano PDO is cylindrical and has a thick smooth rind with a dark to natural golden-yellow color. The cheese is fine-grained and ranges from white to straw-yellow in color, with slightly visible eyes.

Flavor Profile: The aroma is fragrant and it has a delicate flavor.

Maturation: Minimum 9 months Suggested Wine Pairings: Barbaresco, Barolo

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CHEESE

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MALTAGLIATI AL SUGO DI FINFERLI E GRANA PADANO Preparation

Ingredients 20 grams of Chanterelles mushrooms 3 cloves of garlic 2 onions parsley 1 spoon of white wine salt and pepper 1/2 cup of Grana Padano PDO aged over 16 months 2 cups of flour 6 eggs 2 yolks 1 pinch of salt

Pasta: combine all the ingredients and mix them until you have a homogenous mixture. Create a sheet about 2 millimeters thick and create irregular shapes before leaving them to dry.

Chop and saute' the onion and garlic. Wash, dry and cut finferli in strips. Add them to the garlic and onions in the pan with some salt and pepper. Add some parsley leaves and some white wine, letting the wine evaporate for 5 minutes.

Bring the water to a boil and cook the pasta in it for 3 minutes. Drain the pasta, add the sauce and the Grana Padano PDO aged over 16 months.

CHEESE

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DOP/PDO

MONTASIO PDO www.formaggiomontasio.net/Home Production Area(s): the entire territory of the region of Friuli-Venezia Giulia, provinces of Belluno and Treviso and parts of the provinces of Padua and Venice in the region of Veneto.

Type of Milk: Cow Product Description: Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured. The paste is white, with a few eyes and a firm consistency that, over the months, becomes grainy and crumbly.

Flavor Profile: Fresh Montasio PDO has a smooth and delicate flavor whereas the Semi-Matured cheese has a stronger and particularly full flavor.

Maturation: Maturation occurs in 4 different stages: the fresh or mild, variety (between 60 and 120 days of ripening), has a soft and delicate flavor. The semi-mature or medium variety (from 4 to 10 months), has a more decisive flavor, with a distinctively striking full taste. The mature (over 10 months). The special extra-mature (aged for over 18 months) varieties flaunt particularly aromatic flavours.

Suggested Wine Pairings: Sauvignon, Pinot Grigio

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CHEESE

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CREAM OF MONTASIO PDO WITH STRAWBERRIES, GELATO AND ACETO BALSAMICO DI MODENA PGI Preparation

Ingredients 4.5 oz grated Montasio Mezzano 3 oz sugar 6 cups of milk 1/2 lb strawberries Aceto Balsamico di Modena PGI 30 oz almond flour 30 oz sugar 1.5 oz egg white 6 cups milk 6 egg yolks 1 tsp spices: cardamom, vanilla, cinnamon, star anise

Cream: Bring the milk and sugar to a boil. Remove from heat and add the Montasio cheese. Mix together until smooth. Strain the mixture.

Gelato: Beat the egg whites until fluffy with sugar, adding flour and spices. Lay the mixture in a baking pan and bake for 10 minutes at 356F, obtaining a Pan di Spezie.

To make an English cream mix the milk, egg yolks and Pan di Spezie in a mixer and freeze.

To serve, drip the cream on the bottom of a cup, add a scoop of gelato, top with fresh strawberries and drizzle with Aceto Balsamico di Modena PGI.

CHEESE

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IGP/PGI

MORTADELLA BOLOGNA PGI www.mortadellabologna.com/ Production Area(s): Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, The Marche and Lazio regions and the Province of Trento.

Type of Meat: Pork Product Description: It is a charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of pork cuts. It is characterized by a cylindrical and oval shape. Its pink color and slightly spicy but intense fragrance make it unique among charcuterie products. When sliced, the surface of Mortadella Bologna PGI is smooth. It is important that the slice contain white-pearled checkers of fat.

Flavor Profile: Full taste, balanced and delicate without any trace of smoking Suggested Wine Pairings: Lambrusco

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SALUMI

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ROLLS OF MORTADELLA BOLOGNA PGI Ingredients 3.5 oz Mortadella Bologna PGI cut into 8 slices 10.5 oz Robiola di Roccaverano DOP (or other cream cheese)

1 avocado, diced pulp fresh thyme fresh chives lettuce radishes for decoration salt and pepper

Preparation Place the cheese in a bowl and soften slightly with a spoon, add the diced avocado pulp along with the finely chopped thyme and chives. Add salt and pepper.

Place the slices of Mortadella Bologna on a cutting board, distribute the prepared mix over the slices and shape into rolls.

Arrange on a serving dish on a bed of lettuce and garnish with the radishes.

SALUMI

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DOP/PDO

MOZZARELLA DI BUFALA CAMPANA PDO www.mozzarelladop.it/ Region(s): Campania, Lazio, Molise, Apulia Type of Milk: Water Buffalo Product Description: Mozzarella di Bufala Campana PDO has a roundish shape, but other forms are permitted (nuggets, braids, pearls, little knots, cherry, eggs). It is porcelain-white in color, with an extremely thin skin and smooth surface. The paste is made up of thin layers and has a slightly elastic consistency for the first 810 hours after production, eventually becoming softer.

Flavor Profile: The flavor is delicate, with a hint of musk that is reminiscent of lactic acid fermentation.

Suggested Wine Pairings: Greco di Tufo, Fiano di Avellino

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CHEESE

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WHITE, RED AND GREEN

BY CHEF ROSANNA MARZIALE Ingredients 14 oz Mozzarella di Bufala Campana PDO 1/2 lb tomatoes 10 basil leaves 3 Tbs extra virgin olive oil 1 Tbs basil pesto (without garlic) salt white pepper

Preparation Squeeze the Mozzarella di Bufala Campana PDO in a container and reserve the buttermilk. Cut the Mozzarella di Bufala Campana PDO into small pieces and season with extra virgin olive oil, a pinch of salt and pepper.

Clean the tomatoes, remove the seeds, cut into cubes and season with olive oil, salt and pepper. Using a cylindrical mold, position the chopped Mozzarella di Bufala Campana PDO at the base, add the tomatoes in the center and sprinkle again with a layer of Mozzarella di Bufala Campana PDO. Decorate the top with the basil leaves, a small piece of tomato and pesto drops. Slowly slip off the mold from the dish and add the buttermilk obtained at the beginning of the preparation.

CHEESE

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IGP/PGI

OLIO TOSCANO PGI www.oliotoscanoigp.it/en/ Region(s): Tuscany Production Area(s): Tuscany Product Description: Toscano PGI extra virgin olive oil is green to golden-yellow in color.

Flavor Profile: The aroma is fruity with hints of almond, artichoke and mature fruit. The flavor is decidedly fruity.

Suggested Wine Pairings: Chianti

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CONDIMENT

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PAPPA AL POMODORO Preparation

Ingredients red onion garlic broad leaf basil tomatoes, chili pepper, salt, pepper, Tuscany extra virgin olive oil PGI bread which has been baked in a wood-burning oven, 1-2 days old beef broth

In an earthenware pot with oil, fry the finely chopped onion, garlic, and a pinch of chili pepper. When the onion is golden, add the tomatoes, basil and two ladles of broth, salt and pepper and boil for about half an hour.

Cut the bread into thick slices half inch thick. Add the bread to the broth along with the rest of basil leaves and boil for another five minutes. Remove the pan from the heat, cover and let it rest for half an hour.

Whisk the soup to break all the bread. Serve with a sprinkle of raw Olio Toscano PGI and a basil leaf.

CONDIMENT

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DOP/PDO

PARMIGIANO REGGIANO PDO www.parmigianoreggiano.com/ Production Area(s): Provinces of Parma, Reggio Emilia, Modena, and Mantua to the right of the Po river, and Bologna to the left of the Reno river Type of Milk: Cow Product Description: Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds. The rind is natural golden yellow in color. The cheese is hard, with a color that varies from light to deep straw-yellow.

The texture is minutely grainy and flaky.

Flavor Profile: Delicate flavor and fragrant aroma that is savory but not piquant.

Maturation: Minimum of 12 months Suggested Wine Pairings: Prosecco, Franciacorta, Valpolicella and Amarone, Barbera and other Nebbiolobased wines, Chianti and other Sangiovese-based reds, Lambrusco, Nero d’Avola, Pinot Grigio.

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CHEESE

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PARMIGIANO REGGIANO PDO AND SEAFOOD LINGUINE Preparation

Ingredients 5.3 oz linguine 1 large onion, sliced 3 large cloves garlic, finely copped 1 red chili, no seeds, finely chopped (leave the seeds in if you like your food spicy!)

4 Tbs olive oil 10.6 oz mixed seafood (mussels, prawns, scallops – they can be either raw or pre-cooked) 1 lemon 3 Tbs grated Parmigiano Reggiano PDO salt and pepper small handful of parsley, chopped

Cook linguine in boiling salted water according to package instructions. Drain and keep warm.

Meanwhile, fry onion, garlic and chili in olive oil over a medium heat for 3-5 minutes until softened and beginning to brown.

Add the seafood, stirring until cooked through, then stir through the zest and juice of one lemon.

Toss the seafood mixture and 2 Tbs grated Parmigiano Reggiano through the cooked linguine and serve topped with more Parmigiano Reggiano and parsley.

CHEESE

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DOP/PDO

PECORINO ROMANO PDO www.pecorinoromano.com/ Production Area(s): Lazio, Sardinia, Tuscany, and the province of Grosseto in Tuscany Type of Milk: Sheep Product Description: Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.

Flavor Profile: The aroma is characteristic and the cheese has an aromatic and slightly piquant flavor. The more mature cheese for grating has a piquant, intense and pleasing flavor.

Maturation: Table cheese - up to 5 months, Aged cheese - 8 months Suggested Wine Pairings: Chianti

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CHEESE

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SPAGHETTI WITH PECORINO ROMANO PDO AND PEPPER AND CREAM OF SPRING BROAD BEANS Ingredients 11 oz spaghetti Âź cup grated Pecorino Romano PDO 2 cups spring broad beans 1 spring onion salt and pepper to taste extra virgin olive oil 3/4 mint leaves

Preparation Shell the broad beans and blanche them in boiling water for 10 seconds. Peel off the outer skin. SautĂŠ the chopped spring onion, add the peeled beans and enough water to cover. Add salt and pepper and a few sprigs of mint. Simmer for a few minutes then blend to form a smooth, greenish cream.

Boil the spaghetti as directed, in lightly salted water and drain while still al dente, making sure to reserve some of the cooking water. In a pan, gently simmer and blend the Pecorino Romano PDO with a little of the cooking water and some pepper to obtain the creamy consistency this sauce requires.

Place the creamed broad beans in a heated, deep serving bowl. Add the spaghetti and sprinkle with Pecorino Romano PDO and pepper.

CHEESE

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DOP/PDO

PECORINO TOSCANO PDO www.pecorinotoscanodop.it/ Production Area(s): Tuscany and some areas in the regions of Lazio and Umbria.

Type of Milk: Sheep Product Description: Pecorino Toscano PDO is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged). Pecorino Toscano PDO has a cylindrical shape, flat face with a slightly convex edge. It is characterized by a yellow rind, whose tone varies depending on the treatment. The cheese is compact, soft when cutting. It is white, slightly straw colored for the Fresh typology, tender when cutting and with the possible presence of small eyes, which are not evenly distributed in the Aged cheese.

Flavor Profile: The flavor is fragrant and pronounced, depending on the methods of production.

Maturation: Aged - minimum 120 days, Fresh minimum 20 days Suggested Wine Pairings: Sangiovese, Chianti

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CHEESE

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QUICHE WITH PECORINO TOSCANO PDO Ingredients 1 cup flour ½ cup cold, salted butter mint leaves 2 Tbs of cold water pinch of saffron 6 zucchini 3/4 cup of Pecorino Toscano PDO Fresco diced and some sliced for finishing 1/2 cup cream 2 small eggs 1 onion extra virgin olive oil salt and pepper

Preparation Dough: On a work surface, pour the flour and the saffron.

Create a hole in the center for the cubed butter. On the edges, add chopped mint leaves. Sprinkle the flour and mix with the butter with your fingertips until coarse crumbs form.

Add ice cold water and quickly work together until forming a ball. Wrap it in plastic wrap and let rest at least 1 hour in the fridge.

Wash and dry the zucchini. Grate the zucchini on a grinder with large holes and squeeze them inside a cotton cloth. Chop the onion and saute' gently in 3 Tbs of extra virgin olive oil.

Add the zucchini and cook for 5-7 minutes. Add salt and pepper.

Filling: Beat the eggs with cream, salt, pepper and chopped mint. Add to the liquid mixture with the zucchini and mix well.

Roll out the pasta dough to a thickness of 3/4mm and spread to fit the mold. Make holes at the bottom with a fork and spread half of the filling in the mold. Distribute evenly and spread cubes of Pecorino Toscano PDO on top of the zucchini.

Add the remaining of the filling and cover with sliced Pecorino Toscano PDO.

CHEESE

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DOP/PDO

PIAVE PDO www.formaggiopiave.it/ Region(s): Veneto Production Area(s): Province of Belluno Type of Milk: Cow Product Description: Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing. The milk used for the production of Piave comes exclusively from the province of Belluno, in an area bordering the Dolomite Mountains National Park. At least 80% of the milk is produced by breeds of cattle typical of the production zone: Bruna Italiana (Italian Brown), Pezzata Rossa Italiana (Italian Red Spotted) and Frisona italiana (Italian Friesian or Holstein).

Maturation: 20 days to 12 months Flavor Profile: Mild in its younger aging, the flavor of Piave increases every day as the ripening progresses, becoming more intense over time. The more advanced aging cheese has a fruity, rich taste, with a lasting persistence on the palate, yet without ever getting pungent.

Suggested Wine Pairings: Amarone della Valpolicella

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CHEESE

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SPECK ALTO ADIGE PGI, PISTACCHIO VERDE DI BRONTE PDO AND PIAVE PDO PASTA Preparation

Ingredients 1 diced onion 4 cups cream 10.5 oz julienne-cut speck Alto Adige PGI (alternatively, Prosciutto di Parma PDO can be a great substitute) 10.5 oz grated Pistacchio verde di Bronte PDO nuts 14 oz short pasta Piave PDO cheese shavings

Soften the onion with a drizzle of extra virgin olive oil in a saucepan. Add the cubed speck and brown quickly.

Add the cream and pistachio nuts and simmer for at least 20 minutes until the sauce has thickened.

In the meantime cook the pasta in boiling salt water.

Combine pasta and sauce and sautĂŠ for a minute.

Serve after having dressed the plate with shavings of Piave PDO, type Vecchio.

CHEESE

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DOP/PDO

POMODORINO DEL PIENNOLO DEL VESUVIO PDO Region(s): Campania Production Area(s): within areas in the province of Naples, most of which are situated within the Vesuvio National Park in the Campania region.

Product Description: Pomodorino del Piennolo del Vesuvio PDO refers to the fresh or preserved ”al piennolo” (in bunches) cherry tomato of local ecotypes.

Its name derives from the practice of Vesuvian farmers who tie the tomatoes together to form a bunch - il piennolo. It has an oval or slightly punctiform shape. The peduncle presents several ribs visible on the peel, which is thick and crunchy while eating. When fresh, the product has red flesh and an external color that tends towards vermillion red.

Flavor Profile: The flavor is strong with sweet and sour hints. The preserved ”al piennolo” tomatoes have a dark red surface and bright red flesh. The flavor is strong and rich Suggested Wine Pairings: Piedirosso

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TOMATOES

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PIZZA WITH POMODORINI DEL PIENNOLO DEL VESUVIO PDO Preparation

Ingredients 16 oz mineral water 2 lbs flour extra virgin olive oil canned Pomodorini del Piennolo del Vesuvio PDO 2 oz mozzarella di bufala Campana PDO salt 1/2 tsp yeast sourdough basil

Start by stretching the pizza dough in a round shape.

Spread the Pomodorini del Piennolo del Vesuvio PDO evenly. Drizzle generously with olive oil and bake for 6 minutes at 480F. Take the pizza out of the oven and cover with basil leaves and mozzarella di bufala Campana PDO. Bake for an additional 3 minutes.

TOMATOES

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DOP/PDO

POMODORO SAN MARZANO DELL’AGRO SARNESE-NOCERINO PDO Region(s): The Pomodoro San Marzano PDO is grown in the Agro Sarnese Nocerino, in particular, in about 41 areas between the provinces of Salerno, Naples and Avellino in Campania.

Product Description: The tomato owes its name to the city of San Marzano on Sarno in the province of Salerno where it was planted for the first time in 1770. Transplanting generally takes place in the first fortnight of April and can last until the first decade of May. The training is the vertical and horizontal wires with suitable trellis. It is cultivated in a protected environment to avoid attacks by pests and insects. The harvest of the fruits takes place in scalar mode and in several periods between July and September.

Flavor Profile: What makes a Pomodoro San Marzano dell’Agro Sarnese-Nocerino PDO different from other tomatoes is its bright red color, its cylindrical elongated pyramid shape and easy peeling. It has a bittersweet flavor and thin skin, few seeds and firm, meaty flesh that remains intact throughout the process.

Suggested Wine Pairings: Greco di Tufo

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TOMATOES

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RICOTTA DI BUFALA CAMPANA PDO STUFFED ZITI WITH SAUCE OF POMODORO SAN MARZANO DELL’AGRO SARNESE-NOCERINO PDO

BY CHEF MAURIZIO DE RIGGI Preparation

Ingredients ziti pasta 7 oz Ricotta di Bufala Campana PDO 9 oz can of San Marzano dell’Agro Sarnese-Nocerino PDO tomatoes extra virgin olive oil 1 onion 2 carrots pepper

Stuffed ziti pasta: Cook the ziti in boiling salt water. Cool them in ice and water. Stuff the ziti with the previously seasoned ricotta with pepper and extra oil.

Before serving, bake for about 10 minutes at 390°F. Pomodoro San Marzano dell’Agro Sarnese-Nocerino PDO tomato sauce: Prepare diced carrots and onion. Brown with a drizzle extra virgin olive oil in a pan, add Pomodoro San Marzano dell’Agro Sarnese-Nocerino PDO canned tomatoes and cook until sauce thickens.

Put your stuffed ziti at the bottom and season with the Pomodoro San Marzano dell’Agro Sarnese-Nocerino PDO tomato sauce.

TOMATOES

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DOP/PDO

PROSCIUTTO DI MODENA PDO www.consorzioprosciuttomodena.it/ Region(s): Emilia-Romagna Production Area(s): the production area of Prosciutto di Modena corresponds to the hills and valleys around the orohydrographic basin of the Panaro river in Modena province and parts of the provinces of Bologna and Reggio Emilia. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.

Type of Meat: Pork Product Description: Prosciutto di Modena PDO is a raw, cured charcuterie product, obtained through the processing of fresh pig legs belonging to the Large White Italian and Landrace pure or cross-breeds, Duroc cross-breeds and other compatible breeds.

Prosciutto di Modena PDO has a minimum weight of 15.4 pounds.

The slice has a bright red color.

Flavor Profile: The taste is savory but not salty, with a pleasant, sweet and intense fragrance.

Maturation: 14-30 months Suggested Wine Pairings: Lambrusco

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SALUMI

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RIGATONI WITH MUSHROOMS AND PROSCIUTTO DI MODENA PDO Ingredients 1 pound rigatoni 1/2 pound of Prosciutto di Modena PDO 7 oz porcini mushrooms 2 cloves garlic 1 sprig of rosemary 1 sprig of marjoram 1 glass of Marsala wine 4 Tbs extra virgin olive oil salt and pepper

Preparation Peel and cut the mushrooms into strips. In a pan, sautĂŠ the cloves of peeled garlic in olive oil, add the aromatic herbs, mushrooms, pepper, add the Marsala wine and let it evaporate. Cook for 15 minutes. Two minutes before the end of cooking, add the strips of Prosciutto di Modena PDO. In the meantime, boil the rigatoni in boiling salt water, drain and toss with the sauce.

UNUSUAL SWEETNESS 1 round sandwich roll or bun 3 slices of Prosciutto di Modena PDO 4 petal-shaped slivers of Parmigiano Reggiano PDO cheese 1/3 oz chopped hazelnuts a few drops of aceto balsamico tradizionale di Modena PDO.

SALUMI

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DOP/PDO

PROSCIUTTO DI PARMA PDO parmacrown.com/ Region(s): The production area is within parts of the Province of Parma in the Emilia- Romagna region. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.

Type of Meat: Pork Product Description: Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig. Prosciutto di Parma PDO is roundish in shape and has no foot. The lean part of the slice is pink in color while the fat is white.

Flavor Profile: The taste is mild and delicate, slightly salty and it has a fragrant aroma.

Maturation: 1-3 years Suggested Wine Pairings: Prosecco, Arneis

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SALUMI

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PROSCIUTTO DI PARMA PDO WRAPPED ASPARAGUS Ingredients 12 asparagus spears 12 slices Prosciutto di Parma PDO

Preparation In a medium pot over heat, boil water. Add asparagus and cook for 2 minutes.

Immediately transfer asparagus to a bowl of ice water to keep its color. Let sit for 2 minutes and transfer to a paper-towel lined plate. Make sure asparagus is completely dry.

Wrap each spear with a slice of Prosciutto di Parma PDO. Repeat with remaining ingredients

SALUMI

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DOP/PDO

PROSCIUTTO DI SAN DANIELE PDO www.prosciuttosandaniele.it Region(s): Friuli Venezia Giulia Production Area(s): San Daniele del Friuli (Udine) Type of Meat: Pork Product Description: Prosciutto di San Daniele PDO is a drycured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele. No additives or preservatives are used. The distinctive sign of excellence of Prosciutto di San Daniele PDO is the Consortium’s brand, applied to the rind. It can be easily recognized by the presence of the trotter and its shape reminiscent of a guitar.

Flavor Profile: A freshly cut slice of Prosciutto di San Daniele PDO is pinkish-red in color in the lean part, while the fat is pure white. The flavor is delicate, the typical aromas of the matured meat merge together producing a pleasant and satisfying sensation in the mouth. When chewed, the consistency of the slice is tender and dissolves in the mouth Maturation: Minimum 13 months Suggested Wine Pairings: Friulano

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SALUMI

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TATAKI OF RED TUNA, PROSCIUTTO DI SAN DANIELE PDO AND AVOCADO Ingredients 1/3 lb red tuna 3 oz Prosciutto di San Daniele PDO 1/2 avocado 1 tsp black sesame seeds

Preparation Cut the red tuna lengthwise into small sticks and wrap them in slices of Prosciutto di San Daniele PDO. Sear the sticks for a few seconds in a non-stick pan with a bit of oil, turning them until they brown.

Cut the tataki into thin slices and place in a small serving cup with diced avocado and sesame seeds.

SALUMI

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DOP/PDO

PROSCIUTTO TOSCANO PDO www.prosciuttotoscano.com/ Region(s): Tuscany Production Area(s): Tuscany Type of Meat: Pork Product Description: Prosciutto Toscano PDO is a raw cured ham obtained through the processing of fresh pig legs from Italian pigs belonging to the Large White and Landrace breeds. It has a rounded shape, curved at the top and weighs roughly 18-20 pounds. Prosciutto Toscano PDO has a low moisture content that exalts its flavor and makes it particularly suited to be enjoyed in combination with sweet fruit such as melon, kiwi, pineapple and figs.

Maturation: The curing process, from salting to being put on the market, must last at least 10 months for legs of ham with a final weight of between 17 – 19 pounds and at least 12 months for hams with a weight of 19 pounds.

Flavor Profile: It has a delicate taste and a characteristic aroma deriving from the curing process and the typical local spices mixture used for it.

Suggested Wine Pairings: Sangiovese

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SALUMI

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PANZAROTTI WITH HERBS AND PROSCIUTTO TOSCANO PDO Ingredients 8 small prepared pancakes or crepes 1 lb Prosciutto Toscano PDO sliced very finely 3.5 oz fresh Pecorino Toscano PDO extra virgin olive oil Toscano PGI 1 cup peeled tomatoes, drained and chopped 1 Tbs aged Pecorino Toscano PDO, grated 2 Tbs fresh rosemary, chopped pepper to taste butter as needed

Preparation Cut the fresh Pecorino Toscano into cubes and season with a drizzle of extra-virgin olive oil and pepper.

Fill the pancakes with Prosciutto Toscano PDO, chopped drained tomatoes and cubes of Pecorino.

Fold the pancakes and cook au gratin (to brown) in the oven preheated to 375°F degrees, with grated cheese and butter.

Serve with the remaining julienned Prosciutto Toscano PDO, which has been sautĂŠed in a frying pan, with rosemary as a garnish.

SALUMI

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DOP/PDO

PROVOLONE VALPADANA PDO www.provolonevalpadana.it/eu-en/default.aspx Region(s): Lombardy, Veneto, Trentino Alto Adige, Emilia-Romagna Production Area(s): provinces of Cremona, Brescia, Bergamo, Mantua and Lodi in the Lombardy region; Verona, Vicenza, Padua and Rovigo in the Veneto region; Trento in the region of Trentino Alto Adige and Piacenza in the region of Emilia-Romagna.

Type of Milk: Cow Product Description: Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind. It comes in a variety of forms and may be shaped like a salami, a melon, a cone or a pear; it may also have a spherical knob on the top. It can be produced in two typologies: Dolce (mild) and Piccante (strong).

Provolone Valpadana PDO has a thin and smooth rind that varies in color from yellow to golden or brownish. The cheese is compact, with the possible presence of eyes, and straw-yellow in color.

Flavor Profile: The Mild cheese has a delicate flavor, which is more pronounced in the Strong typology.

Maturation: dolce, 2-3 months; piccante, over 4 months Suggested Wine Pairings: Provolone Valpadana dolce: sparkling wine, Lambrusco Provolone Valpadana piccante: Valpolicella, Barbera d’Asti.

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PROVOLONE VALPADANA PDO GNOCCHETTI Ingredients

Preparation

Gnocchetti 10 oz grated Provolone Valpadana PDO 10 oz boiled potatoes 7 oz flour 1 egg salt

Gnocchetti: Mix well all the ingredients and form the gnocchetti by working them one by one with the palm of your hand, so they acquire a lengthened shape.

Sauce 1.3 Tbs leeks 1 knob butter 10 oz asparagus 1 oz potato vegetable broth extra virgin olive oil

Meanwhile, brown the leeks in hot oil, cut into slices, cut the potato into small cubes, add the reserved hard parts of asparagus. Salt and allow to cook in a cup of vegetable broth.

Sauce: Snap off and reserve the hard part of the asparagus. Salt the heads and mix with a knob of butter.

PurĂŠe the mixture when cooked thoroughly.

Cook the gnocchetti and serve them with the sauce and the heads of asparagus.

CHEESE

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DOP/PDO

RIVIERA LIGURE PDO EXTRA VIRGIN OLIVE OIL PDO www.oliorivieraligure.it/ Region(s): Liguria Production Area(s): Riviera dei Fiori, Riviera del Ponente Savonese, Riviera di Levante Product Description: Riviera Ligure PDO extra virgin olive oil is obtained from the Taggiasca, Lavagnina, Razzola and Pignola varieties of olives. The names refer to the production area and to the different percentage of the specific varieties of olives being present in the olive groves.

Flavor Profile: Riviera dei Fiori evoo is of a yellow color, a mature fruity aroma and a fruity taste with strong hints of sweetness.

Riviera del Ponente Savonese: greenish yellow color, a mature fruity aroma and a fruity taste with strong hints of sweetness.

Riviera di Levante: greenish yellow color, a mature fruity aroma and a fruity taste with medium hints of sweetness and light sensations of bitterness and spice.

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CONDIMENT

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SARDENAIRA Ingredients 2 cups flour 3 Tbs yeast pinch of sugar 7 Tbs Olio PDO Riviera Ligure 1 – 1 1/4 cup warm water 1 Tbs fine salt 14 oz peeled tomatoes half cup onion 1 Tbs salt 2-3 Tbs Olio PDO Riviera Ligure half cup Taggiasca olives in brine half cup anchovies 1/4 cup capers garlic

Preparation Pasta: Put yeast in a cup. Add sugar and 4 Tbs of water.

Mix and set to rest until foam begins to form on the surface.

Put flour on the working surface in a cone shape. Add Olio PDO Riviera Ligure, yeast, the remaining water and salt. Mix until obtaining a soft mixture. Set aside to rise for 20-30 minutes.

Sauce: Chop the onion and sautĂŠ in Olio Pdo Riviera Ligure. Run tomatoes through a vegetable mill and add to the pan. Add olives and salt and let cook for about 20 minutes.

Spread the pasta on a greased baking tray, add anchovies, garlic (not peeled) and capers. Let rest for another 30 minutes. Preheat the oven to 350F. Cook for 30-40 minutes or until easily removed from the baking tray.

CONDIMENT

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DOP/PDO

SALAMINI ITALIANI ALLA CACCIATORA PDO www. salamecacciatore.it/ Production Area(s): Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, The Marches, Abruzzo, Lazio and Molise regions.

Type of Meat: Pork Product Description: Salamini Italiani alla Cacciatora PDO are a raw, cured and stuffed charcuterie product obtained from lean pork and pork fat of pigs belonging to Italian Large White, Landrace and Duroc breeds or other similar breeds compatible with the Italian Heavy Pig. Salamini Italiani alla Cacciatora PDO have a compact cylindrical shape. They have a compact and inelastic consistency; the slice is compact and homogeneous with a rich ruby red color and evenly distributed specks of fat.

Flavor Profile: The flavor is sweet and delicate, never sour. The aroma is also characteristically delicate.

Maturation: Minimum 10 days Suggested Wine Pairings: Nero d’Avola

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SALUMI

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SALAMINI ITALIANI ALLA CACCIATORA PDO Ingredients 1 eggplant garlic thyme salt eggplant caviar 10.5 oz flour 2 oz Pecorino Romano PDO, grated black pepper 1 tsp yeast 8 tsp extra virgin olive oil 11 oz water 2 tsp salt fresh tomatoes

Preparation Bread: Mix the flour, yeast, salt, water, oil. Let the mixture rise until doubled in size. Spread the dough half-inch thick and cut into half-inch wide stripes.

Sprinkle with 3 tsp of Pecorino Romano and pepper.

Roll the dough to create the shape of a flower. Let sit 1 hour and bake for 20 minutes at 446°F. Eggplant caviar: Bake eggplants for 45 minutes at 356°F. Recover the pulp, drain and run in a processor with garlic, thyme and salt until obtaining a cream.

Tomatoes: Cut the tomatoes in half, season with salt, sugar and thyme. Bake for 90 minutes or more at 250°F. When all the ingredients are ready, cut the bread in half and alternate Salamini Italiani alla Cacciatora PDO and tomatoes. Cover everything with eggplant caviar.

SALUMI

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IGP/PGI

SALE MARINO DI TRAPANI PGI www.salemarinoartigianale.it/eng/consorzio/consorzio.html Region(s): Sicily Production Area(s): Trapani Product Description: Sale Marino di Trapani PGI refers to the salt obtained through the fractional precipitation of the compounds and elements contained in seawater by evaporation, within the salt works in the province of Trapani.

Flavor Profile: It is white in color, with compact crystals and granules of various sizes.

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CONDIMENT

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BAVETTE PASTA WITH CARDOONS Preparation

Ingredients 1 lb cardoons, stalks only, peeled juice of 4 lemons Sale Marino di Trapani PGI 1 lb bavette pasta 4 Tbs extra virgin olive oil, plus more for drizzling 6 garlic cloves, thinly sliced 1 bunch of parsley 1 tsp red pepper flakes ¼ cup toasted breadcrumbs 1 cup grated Pecorino Romano PDO freshly ground black pepper, to taste

In a large pot, combine the cardoons and lemon juice and cover with water. Bring to a boil and cook until the cardoons are tender and easily pierced with the tip of a paring knife, about 45 minutes. Drain the cardoons and allow to cool. Slice into matchsticks and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons of Sale Marino di Trapani PGI. Cook bavette pasta al dente, about 10 minutes. Meanwhile, in a 12- to 14-inch sauté pan, heat the olive oil until almost smoking. Add the garlic and toast until light golden brown.

Add the cardoons and toss over high heat. Drain the pasta, reserving ½ cup of the cooking water and add the pasta directly to the sauté pan. Toss over high heat to coat. Add some of the pasta water to ”loosen” the sauce as necessary.

Add the parsley, chili flakes, breadcrumbs and season liberally with Sale Marino di Trapani PGI and pepper.

Divide the pasta evenly among four warmed pasta bowls, sprinkle with Pecorino Romano PDO and serve.

CONDIMENT

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IGP/PGI

SPECK ALTO ADIGE PGI www.speck.it Region(s): Trentino Alto Adige Production Area(s): Province of Bolzano in the Trentino Alto Adige region.

Type of Meat: Pork Product Description: While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI: lightly smoked and cured in the fresh mountain air. Speck Alto Adige PGI is obtained from deboned, trimmed (with or without the topside and, therefore, salted) pig thighs. The exterior is brown in color and the slice is red with pinkish-white areas. It has an elastic consistency; the lean parts are non-sticky and the fat parts non-greasy.

Flavor Profile: It has a particular taste, intense and flavorsome, not salty, with smoky, grassy and spicy hints as well as touches of aromatic herbs.

Maturation: 22 weeks on average based on weight Suggested Wine Pairings: Schiava and Lagrein from Alto Adige

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SALUMI

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TORTELLI FILLED WITH SPECK ALTO ADIGE PGI AND TOMATOES Ingredients 1/2 lb pasta dough 1 lb potatoes 3/4 lb Speck Alto Adige PGI 1 lb tomatoes 2 oz onion 1 garlic clove 5 basil leaves 1.5 oz Parmigiano Reggiano PDO, thinly sliced a bunch of parsley

Preparation Cut the tomatoes and blanch for 2-3 minutes. Chill in ice-water, peel and cut them into cubes. Chop the onion and garlic, sweat them in olive oil and add tomatoes. Simmer for 5 minutes. Whn done, season to taste with salt, pepper and basil.

Filling: Cook the unpeeled tomatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut a third of the Speck Alto Adige PGI into cubes, mix well with the potatoes and season to taste with salt and pepper. Roll out the pasta dough finely and cut it into 1.5-inch squares. Place some of the filling (a spoonful) onto the square and form it into a Tortellone. Cook in salted water for approximately 5 minutes.

Serving suggestion: Place the tomato sauce in the middle of the plate, add Tortelloni and garnish with the remaining Speck Alto Adige PGI, chopped parsley and Parmiggiano Reggiano PDO.

SALUMI

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DOP/PDO

TALEGGIO PDO www.taleggio.it/ Region(s): Lombardy, Veneto, Piedmont Production Area(s): provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan and Pavia in the Lombardy region; the entire territory of the province of Treviso in the Veneto region; the entire territory of the Province of Novara, in the Piedmont region.

Type of Milk: Cow Product Description: Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk. Taleggio PDO is square, with a thin, soft rind; the rind is a natural pinkish color, with the characteristic presence of grey or light sagegreen mold. The cheese is uniform and compact and softer near the rind; when aged, it is crumbly at the center. The color varies from white to straw-yellow and contains a few tiny eyes.

Flavor Profile: The flavor is sweet, with a very slight sour hint, and lightly aromatic, sometimes with a truffle aftertaste.

Maturation: Minimum 35 days Suggested Wine Pairings: Barbera, Merlot

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CHEESE

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CHICKEN NUGGETS WITH TALEGGIO PDO CHEESE SAUCE AND CURRY Ingredients 14 oz chicken breast 13.5 oz dairy cream 0.7 oz sweet curry 1.75 oz Taleggio PDO flour, as needed 0.7 oz butter

Preparation Cut the chicken into cubes and fry, then brown in a pan with butter on high heat. Add the curry and let it toast for about 1 minute. Add the chopped Taleggio PDO and the cream. Cook until the cream thickens, season with salt and serve.

Best if eaten with Pilaf rice.

CHEESE

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DOP/PDO

TERRA D’OTRANTO EXTRA VIRGIN OLIVE OIL PDO oliodopterradotranto.it/ Region(s): Apulia Production Area(s): Lecce, Taranto, Brindisi Product Description: Terra d’Otranto extra virgin olive oil is obtained from the Cellina di Nardo’ and Ogliarola varieties of olives, present in the orchards in combinations of at least 60%.

Up to 40% of other varieties may be present.

Flavor Profile: It has a green or yellow color with hints of green. The aroma is medium fruity with a hint of leaf. The taste is also fruity with light touches of bitterness and spice.

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CONDIMENT

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SCABBARD FISH ROLLS WITH PROVOLA Preparation

Ingredients 2 lbs scabbard fish ¼ lb smoked Provola ¼ lb cherry tomatoes 1 cup white wine salt to taste pepper to taste flour as needed 1 sage leaf Terra d’Otranto Extra Virgin Olive Oil PDO, to taste 3/4 cup pumpkin

Clean and slice the scabbard fish into long slices to obtain long fillets (8-inch long).

Slice the Provola and cut the cherry tomatoes in half.

Place one slice of Provola and one half of the cherry tomato on each fish fillet. Roll the fish fillet and keep in place with a toothpick.

Lightly cover the rolls with flour. In a medium pan heat up the Terra d’Otranto Extra Virgin Olive Oil PDO, then place the rolls and saute’ them on all sides. Add a splash of wine and let evaporate. Add the sage leaf for aroma and let cook for another 10-15 minutes, or until cooked through.

Cut the pumpkin into dices and boil in salted water.

Drain and transfer to a bowl.

Use a mixer to obtain a homogeneous cream. Add salt and pepper to taste.

CONDIMENT

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DOP/PDO

TERRE DI SIENA EXTRA VIRGIN OIL PDO terredisienadop.it/ Region(s): Tuscany Production Area(s): Siena Product Description: Terre di Siena PDO extra virgin oil is obtained from at least two of the following varieties of olive: Frantoio, Correggiolo, Leccino and Moraiolo, which individually can make up 10%, or, together, at least 85% of the olives used. Other varieties may make up not more that the remaining 15%.

Flavor Profile: It has a green or yellow straw color with yellow-green tones that tend to grow more evident with time. The aroma is fruity as is the taste, often with strong hints of spice.

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CONDIMENT

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CITRON, CHERRIES AND QUINOA SALAD Ingredients 1 1/2 cup quinoa 1 citron 2 cucumbers 10 cherries, seedless 1 bunch of coriander 1 bunch of mint 1 lime 1 hot pepper 1 shallot 1 Tbs cumin 3 Tbs yogurt Olio Terre di Siena PDO to taste salt pepper

Preparation Boil the quinoa in salt water.

Cut cherries into small pieces.

Cut the outer part of the cucumber in stripes and add to the cherries.

Blend the interior part of the cucumber with Olio Terre di Siena PDO, salt, pepper, yogurt and lime juice.

Once the quinoa is cooked, saute’ in a pan with the shallot and hot pepper. Add cumin.

Grind the citrus with the mint and coriander and arrange the ingredients in a salad.

CONDIMENT

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DOP/PDO

VAL DI MAZARA EXTRA VIRGIN OLIVE OIL PDO dopvaldimazara.it/ Region(s): Sicily Production Area(s): Palermo, Agrigento Product Description: Val di Mazara PDO extra virgin olive oil is obtained from the Biancolilla, Nocellara del Belice and Cerasuola varieties of olives present in quantities of at least 90%, individually or mixed, in the olive orchards. The varieties of Ogliarola Messinese, Giarraffa and Santagatese may make up the remaining 10%.

Flavor Profile: It has a golden yellow color with intense hints of green. The aroma is fruity with hints of almond, while the initial taste is fruity and velvety with a sweet aftertaste.

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CONDIMENT

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SALAD IN WHITE Ingredients 1/2 white cabbage 2 celery sticks 3 oz sprout 1 green apple 2 Tbs Olio Val di Mazara PDO salt 3/4 cup cucumbers 1/2 clove garlic 1 Tbs gomashio 5 oz white yogurt juice of one lemon 2 Tbs Olio Val di Mazara PDO fresh herbs to taste

Preparation Thinly slice the cabbage, green apple, celery.

Combine in a bowl with fresh sprouts.

Season the salad with salt and Olio Val di Mazara PDO. Dressing: in a mixer combine cucumbers, garlic, gomashio, yogurt, lemon juice, Olio Val di Mazara PDO and fresh herbs until obtaining a homogeneous and smooth sauce.

Dress the salad right before serving.

CONDIMENT

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DOP/PDO

ZAFFERANO DELL’AQUILA PDO Production Area(s): Abruzzo Product Description: Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus sativus L. flower (Iridaceae family).

Flavor Profile: It has a strong flavor and a crimson-red color, with an extremely intense aroma.

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CONDIMENT

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RISOTTO ALLA MILANESE Ingredients ¾ lb rice 2 shallots 5 oz butter 2 oz Parmigiano Reggiano PDO cheese 1 cup dry white wine pinch of Zafferano dell’Aquila PDO beef or veal stock

Preparation Finely chop shallots and sautè in pan with 3.5 oz butter.

Add rice (if possible Carnaroli) and toast.

Add wine and let evaporate.

Gradually, add hot beef or veal stock stirring regularly until almost cooked.

With one minute to go, adjust salt and add the Zafferano dell'Aquila PDO threads and powder.

Add remaining butter and grated Parmigiano Reggiano PDO cheese and mix well.

CONDIMENT

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MIPAAF The Ministry of Agriculture and Forestry - MiPAAF - is the structure of the Italian Government that processes and coordinates the lines of agricultural policy, forestry, agrifood and fishing Italy at European and international level. In the European Union it has the specific task of representing Italy at the European Commission and the European Parliament for the negotiation of the EU's agricultural policy. The Ministry of Agriculture is based at the Palace in Rome, in Via Venti Settembre, but also operates through 29 offices in Italy and 6 laboratory, all EU accredited. Within its remit also the recognition and protection of Italian quality productions.

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ITALIAN TRADE COMMISSION The Italian Trade Commission is the Italian government agency entrusted with the mission to facilitate contacts between Italian companies and the rest of the world. In the United States our objective is to expand relations between Italian and American companies and to develop trade between Italy and the US. To attain this goal, we provide information, assist companies in selecting sectors and partners, promote products through exhibitions, trade shows, seminars, trade delegations, tastings and media campaigns both in Italy and the US. Our global network consists of 81 offices in 67 countries. Our US offices are located in New York, Chicago, Los Angeles, Miami and Houston.

ITALIAN TRADE COMMISSION - New York 33 East 67th Street, New York, New York 10065 e-mail: newyork@ice.it tel: (212) 980-1500 fax: (212) 758-1050 www.italtrade.com www.italianmade.com

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Published September, 2017

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@ItalianCrafted

ItalianCrafted

ItalianCrafted