A Little Bit About a Lot of Things

If I could only eat one dish for the rest of my life, it would be pasta with Parmesan cheese. I was pumped when I was invited to the “From Wedge to Rind” event at Eataly with the Consorzio. The event was mainly cheesemongers and cheese writers. Me, I’m just a cheese lover. We were treated to a variety of dishes, of course featuring Parmigiano Reggiano, and some of the attendees had a chance to make risotto with the executive chef of Eataly.

So what was on the menu?

Sformato di Patate con Fonduta di Parmigiano Reggiano® (Potato Sformato with Parmigiano Reggiano® Sauce)

Risotto con Brodo di Parmigiano Reggiano® (Risotto with Parmigiano Reggiano® Broth)

Tagliata di Manzo con Scaglie di Parmigiano Reggiano® (Sliced Steak with Shavings of Parmigiano Reggiano®)

Torta al Olio d’Oliva e Gelato al Parmigiano Reggiano® (Olive Oil Cake with Parmigiano® Gelato)

And here were the wine pairings:

Antinori, Cervaro della Sala, Umbria

Caves Cooperatives de Donnas, Donnas, Valle d’Aosta

La Stoppa, Macchiona, Emilia Romagna

Capanna, Moscadello di Montalcino, Toscana

Every dish was delicious, and used Parmigiano Reggiano in a different way. The most surprising dish was the Torta al Olio d’Olivia e Gelato al Parmigiano Reggiano. Parmigiano gelato?!? Yeah, that’s what I was thinking! But it was delicious! Another wonderful surprise was the dessert wine pairing that went with it. Sweet, but not the usual dessert wine sweet – you know what I mean…

Want to try out some of the recipes from the event? Check out the links below:

EatalyBoston_LaScuola_RecipeCard_Sformato di Patate con Fonduta di Parmigiano Reggiano

EatalyBoston_LaScuola_RecipeCard_Sliced Strip Loin

Want to visit the dairies where Parmigiano Reggiano is produced? Check out the Parmigiano Reggiano website to see how to make that happen!

Looking to learn more about raw milk cheeses? I certainly am. Head over to the Oldways Cheese Coalition to learn more.

Thank you to The Brand Connection for hosting me at this event. All opinions are my own.

Tags: back bay, cheese, recipes