Invite you to
Bianca &Mora Appetizers
Parma Ham is world famous, but how is it made, and why are there so many price points?
Come and discover its story, and why the Parma Ham you have tasted at the supermarket doesn’t taste at all like the very best.
We will be carving the ham, and discovering its secrets, and pairing the sweet nutty taste with Organic Prosecco from Pizzolatto winery.
Following this we will taste Italian Salamis which will be paired with a full bodied Organic Cabernet also from the Pizzolatto winery.
The tasting will be given by Slow Food in the UK Executive Chairman, Shane Holland, a professional food judge and somewhat bon viveur, who will entertain and answer questions throughout the evening.
You will be able to buy further products on the evening should you wish to do so.
All courses of this series same time and location
Thursday - 3 nd of Novvember
The Red Cow and Traditional Parmesan Cheese (24 and 36 old ) and
The Italian Cow Blue and Goat Blue
Paired with Prosecco and Cabernet wines
Come and taste the difference of multi-award winning Parma 2064 and Red Cow Parmesan! The Italian Red Cow was the original cow breed used to make Parmesan, now a rare breed due to its low milk yield, its cheese is however a revelation: possibly the very best Parmesan you will have ever tasted.
Taste it alongside the multi medal winning Traditional Parmesan Parma2064 sourced from one dairy in Emilia Romagna and see why the International Cheese Awards thought it was one of the best in the world, with both the 24 and 36-month old cheese tasted side by side with the Red Cow.
The Parmesan will be paired with Prosecco from Pizzolatto winery, an organic vegan Prosecco which allows the true flavour of the wine to be expressed.
Following this will be a tasting of the Gold Medal winning Cow Blue, a rare to find, but exceptional cheese, which will be co-tasted with a goats milk version for comparison. To balance both the creamy and spicy cheeses will be a sulphite free Cabernet again from Pizzolatto Wineries which will match the cheeses beautifully.
Thursday - 17 of e November
Balsamic Vinegar, discover complex flavours of different aged Balsamics
in pairing with Merlot and Organic Prosecco Rose
Come and taste the difference of the incredible complexity of Balsamic Vinegars of differing ages.
Following a brief history of the Vinegar (which spans centuries) we will be tasting standard and then two aged vinegars, one 5 year old, one 12 year old
These will be paired with a Vegan Merlot from Pizzolatto Wineries which will bring out the fruity notes of the Vinegar, followed by Organic Rose Prosecco which will be a perfect match for the more subtle aged vinegar.