Prosciutto is well known in Australia but the difference between a good and outstanding slice is not well understood, so the Prosciutto di Parma Consortium set out to educate Australians about the world renowned delicacy.
Teaming up with the Parmigiano Reggiano (authentic Parmesan) Consortium, a lunch was held at top Italian restaurant Balla for 21 top journalists and bloggers.
Hosted by well-respected Italian chef Luca Ciano, guests learnt about Prosciutto di Parma and Parmigiano Reggiano’s unique qualities, the ancient traditions involved and the strict criteria for prosciutto to be branded Prosciutto di Parma and parmesan to be Parmigiano Reggiano.
Guests also learnt about the different flavours that develop as the products mature, with a tasting plate of different aged hams and cheese. They were then treated to a bespoke four-course meal designed by the owner of Balla, Stefano Manifredi, and his head chef Gabriele Taddeucci.
The menu kicked off with an antipasto shared plate of puffed pastry with artichokes and Parmigiano Reggiano cream, mozzarella and Prosciutto di Parma roll with rocket leaves and calamari and asparagus salad with pan fried Prosciutto di Parma.
This was followed by an entrée of Parmigiano Reggiano risotto, a veal tenderloin wrapped in Prosciutto di Parma for main course and finished off with a dessert of olive oil mousse with crispy Pamigiano Reggiano and marinated strawberries.
A delicious success!