You probably see it on the menu at all the top restaurants in Canberra, now it’s your chance to understand what makes this magical Italian hard, granular cheese so damn tasty.
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. Totally natural – it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product – It takes 14 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.
But this all means nothing to us if you don’t know how to work with it. At a free event held at Foodish @ The Market Kitchen, Belconnen on Monday 19 November 12-2.30pm, internationally renowned chef Luca Ciano will lead a masterclass on the ‘King of Cheese.’
Join Consorzio del Formaggio Parmigiano Reggiano for an interactive demonstration which highlights the diverse and unique ways to use the product.
Luca was born and raised in Milan by an amazing family from whom he inherited his passion for food and respect for people. Luca started cooking with his Mum and Grandma when he was 8 years old, taking his first few steps with them in the direction of becoming a chef.
His career includes the famous 2 Michelin-starred restaurants in Milan, and now the expert of Italian products is in Canberra to teach locals and chefs how to incorporate Parmigiano Reggiano into their culinary routines.
Luca describe his cooking as simple, fresh and seasonal, with different approaches called upon dependent on the occasion. On this occasion it’s all about the specialty cheese and best of all you get to taste the results.
Places are limited, please RSVP to [email protected]