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I have a great job-- I get to talk about things that I love and top on my list are two exceptional Italian icons: Prosciutto di Parma and Grana Padano. Both of these are part of a European Union campaign called Icons of European Taste which celebrates the legendary quality, tradition and taste of these world-renowned products. I’ve enjoyed these ingredients for years and today, I thought I’d pass along what makes these products so unique, as well as some of my favorite recipes.
First, it’s all about earning the Protected Designation of Origin (PDO) label. So what does that mean, exactly? Product names registered as PDO are those that have the strongest links to the place in which they are made. To earn this designation, every part of the production, processing and preparation process must take place in the specific region. PDO products, such as Prosciutto di Parma and Grana Padano, have been crafted according to generations of local tradition.
Next, let’s consider how they are produced. Prosciutto di Parma can only be produced in the Parma region of Italy from Italian-born and bred pigs. Prosciutto di Parma is completely natural, containing only Italian pork and sea salt—no nitrates or other additives—and air cured for at least 400 days. Grana Padano PDO is made in the Po River Valley in Northern Italy from semi-skimmed cow's milk, and is generally aged from 9 to over 24 months. If you’re not sure if it’s Grana Padano, look at the rind where you will find the name stamped.
Finally, there are the traditions. For Prosciutto di Parma, from the moment the pigs are born, they are fed a healthy diet and thrive on Italian terrain. And it is only this carefully crafted ham which receives the Parma Crown which is branded on every ham. The flavor, a blend of sweet and savory, Prosciutto di Parma’s texture is almost buttery. All of this makes Prosciutto di Parma so versatile; I love to eat it just as is, as a topping for pizza, tucked into a warm panini or wrapped around a piece of fish and cooked to juicy perfection.
The method for making Grano Padono was established over a thousand years ago, when the Cistercian monks farming along the Po River plain, desired a way to preserve a surplus of milk. Likely following long, thoughtful experimentation, the monks tried slow cooking the milk, adding rennet and then salting the cheese. The result is a hard cheese with a nutty flavor and distinctive graininess, hence the name “grana.” The resulting cheese is now the world’s best-selling PDO cheese and an extremely versatile ingredient. I like to simply cut it into chunks to add it to a cheese board or antipasti platter, grate it on soup and pasta, shave shards onto the top of a salad or use it as the highlight to a savory flan or risotto.
Fortunately for us, these flavors of Italy can be enjoyed here in the US and all over the world. Be sure to ask for them by name, Prosciutto di Parma and Grana Padano, and look for their distinctive labels. There’s nothing else like them!
I can’t wait to hear how you like to enjoy these ingredients and hope you will give these recipes a try:
Enjoy!
PS I’m going LIVE on Instagram and making something delicious!
Join me Thursday, January 28 at 4pm PST.
“See” you there!
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You can also find me here!
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