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!

Though the famous popular Acquacotta soup has a very mysterious and unusual name, it is a well-known soup dish that originates from the Maremma area of Tuscany. The Italian name of this soup literally means “cooked water”.

Legend has it that the inventors of this dish, the herdsmen and coal men of Maremma, were accustomed to frequent journeys, and thus normally traveled with stale bread, dried meat, oil, garlic, onion, and a few herbs, in order to prepare acquacotta.

A more poetic version of its origin can be traced in the short movie “La Zuppa di Pietra“ (Stone Soup) by Christian Carmosino, winner of the First Prize at the latest Academia Barilla Short Films Festival.

In the short film director Carmosino tells a story staged in the 19th century in a village in rural Italy, where the metaphore of a stone soup stands for the pleasure of getting around the table for a rich meal all together by sharing ingredients, big smiles, and a big heart.

You can discover more about award winning director Christian Ambrosino by browsing his online channels on YouTube and MySpace, from where we got the embed code (with Christian’s authorization) to republish the beautiful “La Zuppa di Pietra“ short film here below in full. Enjoy it!

Contrary to its origins as a peasant dish, made simply of water and a few flavors, acquacotta is a very hardy soup. There is an assortment of recipes for acquacotta amongst the different areas of Tuscany, yet acquacotta is distinguishable from other Tuscan soups due to its use of eggs and stale bread at the end of (and not during) its preparation.

We found several book tracing the origins and tradition of acquacotta at the Academia Barilla’s Gastronomic Library in Parma, such as “Cucina e vini della Toscana” by Flavio Collutta (1974 Mursia Editore), “Il grande libro della cucina Toscana” by Paolo Petroni (1991 Ponte alle Grazie), and Sara Vignozzi and Gabriele Ganci’s cookbook “Tuscany – Flavour of Italy” (McRae Books, 1999), from which we picked the traditional recipe here below (image taken from the same book).

ACQUACOTTA
(serves 4)

Preparation time: 30 minutes
Cooking time: about 1 hour
Recipe grading: fairly easy

INGREDIENTS

- 5 tablespoons extra-virgin olive oil
- 2 onions, thinly sliced
- 2 cups (10 oz - 300 g) fresh or frozen peas
- 1 and 1/4 cups (l7 oz - 200 g) freshly hulled broad beans
- 1 medium carrot, sliced
- 1 stalk celery, thinly sliced
- 1 crumbled dried chili pepper
- salt to taste
- 12 oz - 300 g trimmed young Swiss chard or spinach leaves, washed and shredded
- 10 oz - 300 g firm, ripe tomatoes, skinned and chopped
- 6 and 1/2 cups (2 and 1/2 pints - 1.5 liters) boiling water
- 4 large fresh eggs
- freshly ground black pepper
- 1/2 cup (2 oz - 60 g) freshly grated Parmigiano Reggiano or Pecorino cheese
- 4 slices firm-textured white bread, 2 days old
- 1 clove garlic

Suggested wine: any dry white wine

PREPARATION

Pour the oil into a large, heavy-bottomed saucepan. Add the onions, peas, fava beans, carrot, celery, chili pepper, and a dash of salt.

Sauté for about 10 minutes until tender and lightly browned. Add the chard or spinach and the tomatoes and simmer for 15 minutes.

Pour in the boiling water and leave to simmer gently for 40 minutes, adding more salt if necessary.

Using a fork or balloon whisk, beat the eggs with salt, pepper, and the grated Parmigiano or pecorino cheese.

Toast the bread and when golden brown, rub both sides of each slice with the garlic. Place a slice in each soup bowl or in individual straight-sided earthenware dishes, and pour a quarter of the beaten egg mixture over each serving.

Give the soup a final stir and then ladle into the bowls. Drizzle with extra virgin olive oil and add a pinch of pepper.

Serve immediately and enjoy acquacotta sharing it with others, as in Christian Carmosino’s award winning short movie!

CHEF TIPS

Our Chefs at the Academia Barilla Culinary School suggest to use Academia Barilla’s products such as Toscano IGP extra virgin olive oil, Peeled Cherry Tomatoes, and Academia Barilla’s traditional Parmigiano Reggiano or the Sardinian Pecorino Sardo Gran Cru, which you can all easily find at our gourmet online store. also, try Mantecarlo Bianco as dry white wine for better recipe results.

Buon appetito from Academia Barilla and Italian Food Lovers!