Celebrate the Taste of Origin and Tradition with Giancarlo Caldesi

Celebrate the Taste of Origin and Tradition
Celebrate the Taste of Origin and Tradition

Last week I was invited to a taste experience to celebrate the Taste of Origin and Tradition.

The event was hosted by the Consortiums of Grana Padano Cheese and Prosciutto di San Danielle to help promote these Italian Protected Designation of Origin (PDO) products.

In truth, we know very little about how, when and why the food we eat is produced the way it is, and yet all of these elements pose a fundamental influence over the taste and quality of food.

Grana Padano Cheese
Grana Padano Cheese

The “PDO – The Taste of Origin and Tradition” campaign, was launched in partnership with the Consortium of Prosciutto di San Danielle and the Consortium of Grana Padano Cheese, is designed to promoted Protected Designation of Origin (PDO) products.

Now in its third and final year, and funded by the EU and Italian government, it is focused on sharing the unique qualities and characteristics of these products in the UK and raising awareness of what PDO status means.

Prosciutto di San Daniele
Prosciutto di San Daniele

Intrinsic to the landscapes of the Italian Po Valley and San Daniele del Friuli, Grana Padano Cheese and Prosciutto di San Daniele have been produced following the same traditional methods for tens of centuries.

The unique characteristics of the products are due to their reliability (they are regulated by the Italian and EU laws) and their traceability (they are from a defined geographical area).

Italian Chef Giancarlo Caldesi
Italian Chef Giancarlo Caldesi

Besides, their locality (the bond between the product and land produce special characteristics in each product), and their typicality (respect for traditional production methods to preserve the renowned flavours).

Italian chef Giancarlo Caldesi is throwing his support behind the campaign for the second consecutive year and he had some new treats in store featuring these irreplaceable products whose taste and texture has remained unchanged for centuries.

Summer Dish with Papaya and Prosciutto di San Daniele
Summer Dish with Papaya and Prosciutto di San Daniele

As well as juggling his Italian restaurants and schools, Giancarlo also actively works as a brand ambassador for Grana Padano Cheese and Prosciutto di San Danielle as part of a PDO campaign, which aims to promote authentic high-quality Italian produce and heritage.

It was a very different lunch-time experience in which I could immerse myself in the rich heritage of these two renowned Italian PDO products and wet my appetite with some delicious recipes to learn the true meaning of food traceability, authenticity and tradition.

Giancarlo Caldesi making Creamy Pasta
Giancarlo Caldesi making Creamy Pasta

We were treated to Bruscetta with Mushroom Paste and Prosciutto di San Daniele, Summer Dish with Papaya and Prosciutto di San Daniele on lettuce leaves, which was light and delicious.

There were also some Grana Padano Cheese and Prosciutto di San Daniele Fritters which were just so tasty and crunchy.

Creamy Pasta and Summer Dish
Creamy Pasta and Summer Dish

My favourite dish has to be Creamy Pasta with Mushroom, Grana Padano Cheese and Prosciutto di San Daniele sauce. It was full of flavour and it tasted simply divine!

For more information and suggestions on how to enjoy Prosciutto di San Daniele and Grana Padano Cheese, including recipes from renowned chef, Giancarlo Caldesi, visit www.prosciuttosandaniele.it and www.granapadano.it.

It was a very informative event and I had the opportunity to enjoy a wonderful Italian taste experience, thank you so much for having me!

I look forward to trying Prosciutto di San Daniele and Grana Padano Cheese at home.

I was under no obligation to write this post, just wanted to share my experience. The opinions expressed in this post are honest and my own.

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