Italian Food Lovers

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!

After discovering how to choose a ripe melon at the market, today Chef Matteo Carboni of the Academia Barilla Culinary School will teach us an easy and fresh dessert recipe for a hot summer: Melon Sorbet.

Chef Matteo introduces the ingredients at the beginning of today’s video: 1 melon (1.5 oz), 1/2 oz white sugar, 3 oz glucose, the juice of 1/2 lemon, and Academia Barilla Traditional Balsamic Vinegar of Modena 12 years old. Let’s watch the entire preparation on video!

After introducing the ingredients, Chef Carboni proceeds with the sorbet preparation: first he cuts the edges of the melon off, then he cuts the melon in half, cleaning the inside with a spoon, and finally he chops the melon in slices. When you peel the melon, reminds Matteo, be careful not to cut your finger!

Chef Carboni roughly chops the melon in pieces, then puts them inside a food processor (mixer) and moves on to the preparation of the sugar syrup, for which you will need the 1/2 oz white sugar, 3 oz of water and 3 oz of glucose.

To prepare the syrup, put the sugar and the water in a pot and bring it to 250 degrees F, then add the glucose, mix and let it rest.

In the meanwhile, start blending the melon in the food processor, then add the syrup and the lemon juice, and mix for a few seconds more.

Chef Matteo Carboni uses a professional ice-cream machine in this video, but gives all the tips on how to prepare ice-cream at home.

If you don’t have a professional ice-cream machine you can put the mixture in a bowl and place it in the freezer for 10 minutes, take it out, whip it, put it back in the freezer for 10 minutes, take it out and whip it again, then back in the freezer and so on.

You will have to keep repeating this step until the mixture is ice-cream dense, and this will vary according to the power of your home freezer.

To finalize the recipe, Chef Carboni uses an ice-cream scoop to serve 2 ice balls in a glass, and adds a finishing touch using a dash of Traditional Balsamic Vinegar of Modena and a fresh mint leaf - ready to serve!

Thank you very much Matteo, see you soon on Italian Food Lovers!