Italian Food Lovers

We run out of recipes from the Chicago Botanic Garden’s Garden Chef Series and the Barilla Italian Cooking Weekend, at least for this year - next year we’ll make sure to have one of our bloggers from the Italian Food Lovers editorial team on site, so we can actually video the Chef demos and interview the Chefs (not while they demo, of course).

First of all, we would like to say thank you to Barilla USA’s Chef Lorenzo Boni, Trattoria N. 10’s Chef Doug D’Avico, Francesca Restaurants’ Executive Chef Laura Piper, Pinstripes’ Chef Mark Grimes and Mado’s Chef Rob Levitt for sharing their recipes with us. Thank you again, see you again on Italian Food Lovers!

Just to recap, this year we had the pleasure to publish on Italian Food Lovers recipes for 7 gourmet dishes. Did you try any of them at home? 

• Sautéed Wild Mushrooms Bruschetta
• Grilled Baby Octopus with Watercress Salad and Oranges
• Farfalle Piccolini Pasta Salad
• Linguine Fagottaro Pasta Salad
• Lobster Bread Salad
• Chicken Parmesan with Campanelle Pasta
• Grilled Peach and Prosciutto with Parmigiano-Reggiano and Bulsamic Must

Also, we have to say thank you to Stephanie Sette from the Academia Barilla USA Marketing Team (in the picture above) for getting all the content together for us (she does it all the time with the US events content, by the way) and of course also to Academia Barilla Italian Culinary Specialist Mario Rizzotti, who has been conducing several rounds of educational and tasting demos during the Barilla Italian Cooking Weekend.

In these pictures taken during the Barilla Italian Cooking Weekend Mario Rizzotti shares his Italian culinary knowledge with the show participants, teaching them how to professionally taste some of the best Italian gourmet products, such Italian extra virgin olive oils and traditional Italian cheese specialties such as Parmigiano-Reggiano and the several varieties of Pecorino, from Sardinian Pecorino Dolce to Pecorino Toscano DOP and Pecorino Sardo Gran Cru. Follow the link to see more pictures of Mario Rizzotti’s tasting demos at the Chicago Botanic Garden.

A final thank you goes of course also to all the guests and visitors and participated to the Chicago’s Chef show. If you liked the Italian cooking and Italian food culture you experienced at the Chicago Botanic Garden, you now you can find it also here on Italian Food Lovers all year round!

Also remember that you can experience the flavor and taste of Academia Barilla’s Italian gourmet food specialties all year round too, they are all available at the Academia Barilla online store, where you can also find Italian cookbooks, Chef tools, Italian gastronomy gift boxes and gift certificates!

Today, following the example of Academia Barilla Italian Culinary Specialist Mario Rizzotti, who loves to educate about the authenticity of Italian gourmet food products, we would like to focus our and your attention on the three different strengths of Parmigiano-Reggiano, as classified by their aging process and by the authenticity stamp on display on the product, as regulated by the Italian Consortium for Parmigiano-Reggiano.

Mild and smooth, full-flavoured and crumbly or aromatic and spicy with a grainy texture. When you choose Parmigiano-Reggiano DOP the authenticity stamps indicating the cheese’s maturity will help you in picking up the right cheese for your recipe.

The Red Stamp is the authenticity label awarded to Parmigiano-Reggiano wheels matured for more than 18 months.

These cheeses have a distinctive milk base at the taste, with vegetable notes such as grass, cooked vegetables, flowers and fruit.

18-months old Parmigiano-Reggiano It is best served diced with aperitifs, and in particular dry white wines, and as a side serving to fresh fruit such as pears and green apples.

The Silver Stamp indicates an aging process of at least 22 months.

The flavor of this Parmigiano-Reggiano is more distinctive, with notes of melted butter, fresh fruit, citrus fruits and overtones of dried fruit. Balanced mild yet full-flavored at the taste, Silver Stamp Parmigiano-Reggiano reveals a crumbly, grainy texture.

It is best served with quite firmly structured red wines and it offers its best when served as Parmesan petals in fruit salad drizzled with aged Traditional Balsamic Vinegar di Modena. 
The 22-months old Parmigiano-Reggiano may also be served with dried fruit, especially prunes and dried figs.

The Gold Stamp authenticity label is awarded to Parmigiano-Reggiano which has been matured for more than 30 months.

This extra-strong cheese with the highest nutritional values has a drier, crumblier and grainier texture, and a strong flavor with notes of spices and dried fruit.

For such a distinctive cheese, full-bodied, firmly structured red wines, white dessert wines from partially dried grapes and sipping wines are ideal. It is perfect when served with aged Traditional Balsamic Vinegar of Modena and with different kinds of honey.

To know more about how Parmigiano-Reggiano is made and how to taste Parmigiano-Reggiano professionally and its aging and certification process please visit the blog posts we dedicated to the subject at the beginning of last year (just follow the links).

Or, join one of the many gastronomy and cultural tours organized directly by Academia Barilla or with other partners (VIP Tours, Sur La Table) to discover the century-old production secrets of Parmigiano-Reggiano.

If you want to aim straight at the products, then we suggest to visit the Academia Barilla online store, where you can find authentic Parmigiano-Reggiano aged 18 months, both as whole Parmigiano wheel (72 lb.) and in the practical cuts of 2.2 lbs and 8.8 lbs. Of course you can also find the aged Traditional Balsamic Vinegar of Modena to taste with your Parmigiano-Reggiano!

Enjoy the pleasure of the king of cheeses with Academia Barilla!

Academia Barilla Italian Culinary Specialist and Iron Chef Judge Mario Rizzotti is back on TV for another educational session on how to recognize authentic traditional Italian cheeses from fakes.

TV Host Vince Gerasole invited Mario Rizzotti for a special extra insight on CBS2 Chicago’s popular food show Table for Two. You can watch the entire video segment from the TV show at this link - we couldn’t embed it, but we got some screenshots for you, and we can summarize the Italian food insight and tips shared by Mario Rizzotti at the show.

Mario started presenting Parmigiano Reggiano, the king of cheeses, as something totally different from what you get “in the green can”, as asked by Vince Gerasole. Parmigiano Reggiano, tells Rizzotti, has more than 900 years of history, as recorded by historic menus and publications. Parmigiano Reggiano is entirely made of specially-fed cows in the area of Parma, and shouldn’t be confused with “Parmesan cheese“, a sort of mass production product for the export markets.

To recognize the authentic Parmigiano Reggiano, as Mario Rizzotti reminds, it is enough to check the external part of the wheel, that must feature the “Parmigiano Reggiano” original print all around.

But the major revelation about the authenticity of the product comes with the tasting. Parmigiano Reggiano must be cut into blocks (chunks) to fully appreciate its crunchiness and sandiness, the latter created by the amino-acids released by the proteins of the high-quality milk used for its production.

The quality of the ingredients and its rich flavor make Parmigiano Reggiano a great choice for many applications: grated or shaved on pasta, as an aperitivo with a glass of wine and, as told by Mario Rizzotti, also as a “munchie” for young babies aged 6 months, because of the good milk, that carries great calcium and protein for kids.

Academia Barilla Italian Culinary Specialist Mario Rizzotti also introduced other Italian regional cheeses, focusing on all the varieties of Pecorino (Romano, Toscano, Sardinian, Sweet), the popular cheese made of sheep’s milk cheese.

To counterbalance the tasting of Parmigiano Reggiano, Mario Rizzotti invited TV Host Vince Gerasole to taste Academia Barilla’s Pecorino Gran Cru, which is the first sheep’s milk cheese produced with the same production technique and aging process used for Parmigiano Reggiano, making it… the king of sheep’s milk cheeses!

You can find Academia Barilla’s Parmigiano Reggiano (both in wedges or as a whole wheel) and Pecorino Gran Cru at the Academia Barilla online store, and at the best gourmet food and specialty stores in the United States.

If you want to catch up with Mario Rizzotti, you have two choices: check your local listing to see him in action as a Judge for Iron Chef America, or meet him in person for an Italian food demo at the Barilla Italian Cooking Weekend at the Chicago Botanic Garden this weekend!

This is definitely the best time of the year to visit the Chicago Botanic Garden. The mild climate, the summer light and the awesome settings of the garden’s landscapes surely invite for a day of nature exploration and discovery, long walks, bike rides, or to enjoy one of the many learning workshops and events offered by the Chicago Botanic Garden.

This is also the time of the year when, among the other events and attractions, the Botanic Garden also presents the Garden Chef Series, a lineup of top Chefs with a full calendar of cooking demos every Saturday and Sunday starting the last week of may, and closing the first week of October.

Barilla America, the presenting sponsor for the 2008 Garden Chef Series, will showcase the Barilla Italian Cooking Weekend, a weekend of Italian cooking programs and special giveaways at the Regenstein Fruit & Vegetable Garden this Saturday, July 26 and Sunday, July 27. Barilla USA and Academia Barilla sponsored also last year’s edition of the Garden Chef Series - you might remember our blog posts from last year’s edition.

This year, Barilla USA Executive Chef Lorenzo Boni, Academia Barilla Italian Culinary Specialist Mario Rizzotti, the participating Chicago top Chefs and their respective teams, will give demonstrations using fresh Italian ingredients such as those found in the Fruit & Vegetable Garden.

Among the participating Chefs is Chef Doug D’Avico, who is already participating in our Italian Food Lovers Chef Network.

In addition to plant and recipe giveaways, the Barilla Italian Cooking Weekend will offer family activities and tastings of gourmet olive oil, balsamic vinegar, pasta, traditional Italian cheeses and other Italian gastronomy delights.

The event is free but seating is limited, so please make sure to arrive early.

The Chicago Botanic Garden is easy to find, located approximately 20 miles north of Chicago at 1000 Lake Cook Road in Glencoe, Illinois. Google Map below for driving directions.

We have already received a number of gourmet recipes from the Chefs of the Barilla Italian Cooking Weekend that we will be sure to share with you after the event.

So be ready for yummy dishes and top Chef tips for the preparation of Farfalle Piccolini Salad, Sautéed Wild Mushroom Bruschetta, Crescenza Ravioli with Parmigiano Reggiano and Truffle butter sauce, Lobster Bread Salad, Chicken Parmesan with Campanelle Pasta and more - all on our Italian Food Lovers blog, stay tuned!

Are you an olive oil virgin? Do you really know your balsamic? Are you ready to move past your salad days (well, at least for these two great condiments!)?

Join Academia Barilla Italian Culinary Specialist and Iron Chef Judge Mario Rizzotti on Monday April 21 at the Grovewood Tavern and Wine Bar in Cleveland, Ohio, for an evening of deep insight and gourmet tasting where you will learn how to distinguish real Italian products from the fakes.

Participants will learn how to taste extra virgin olive oil and Traditional Balsamic Vinegar of Modena the professional way. More to it, the ingredients are matched to a yummy 5-course dinner where you can experience the ingredients “in action”!

The ingrediends and dishes on the Grove Tavern menu:

100% Italian Unfiltered EVOO From Sicily, made from Cerasuola and Nocellara del Belice olives. Medium fruitiness, with very fresh aromas, showing strong undertones of green grass, pachino tomatoes and oregano.
Course One - Antipasto Salumi Misti and Mozzarella di Bufala drizzled with Academia Barilla 100% Unfiltered EVOO from Sicily.

Balsamic Must of Modena, aged 8 years The luscious aromas of the Modena grapes and the sophistication of barrel-aged vinegar blend into a unique product that contains all the richness of a Traditional Balsamic Vinegar of Modena and the full-bodied texture of the honey-like grape must.
Course Two - Primo piatto Risotto with Amarone and radicchio, in Parmesan cup, drizzled with balsamic must, aged 8 years.

100% Italian EVOO From Italy, made from a blend of traditional Italian olive varietals. Delicate intensity, with fresh olive flavors and a well-rounded body.
3 year old Balsamic Vinegar of Modena From Modena, the aroma and flavor are tangy with hints of fruit and wood; rich and full of oak. The texture is thick, sweet and pungent.
Course Three - Insalata Insalata Tricolore – Belgian endive, radicchio and arugula, served with 100% Italian EVOO and 3 year old balsamic vinegar of Modena.

Chianti Jelly Artisinally produced. The condiment shows a delicate but intense aroma, without wine notes but rich in fragrance. On the palate it is delicate, non-alcoholic, fragranced, soft and with a rounded texture.
Toscano Extra-virgin olive oil (EVOO) From Tuscany, made from Moraiolo, Leccino, and Frantoio olives. Medium-strong intensity, showing aromas and flavors of herbs, artichoke, green pepper, and olive pulp.
Course Four - Carne Seared Lamb Chop with Chianti Jelly and drizzled with Toscano EVOO, accompanied with penne pasta with yellow squash and balsamic vinegar.

25 year old Aceto Balsamico Tradizionale This exclusive product comes from the ancient cellars in and around Modena. Its all-enveloping flavor and unmatched aroma depend on the meticulous selection of the best local grapes, and on the masterful ageing process which entails numerous transfers of vinegar to small barrels over the 25 year period. This most precious of elixirs shows an intense and captivating aroma and concentrated flavors, with a creamy, dense, remarkably rich texture.
Dessert DOLCE Vanilla gelato with fresh berries, drizzled with 25 year old Aceto Balsamico Tradizionale.

Interested? Then rush to make your reservation by calling +1 (216) 531-4900, as seating is limited and by reservation only. The dinner and tasting price is $40 per person (add wine pairings $24, tax and gratuity not included).

The address to the Grovewood Tavern is 17105 Grovewood Avenue, Cleveland, Ohio 44110. As usual, we provide you with a useful Google Map for your driving directions.