My father used to say: It’s all about the best quality ingredients you have in your kitchen to create a tasty recipe.
And I feel so lucky that since my childhood my palate got to experience the True Italian Taste! This makes it very easy today to recognize if a product derives from genuine and high-quality ingredients.
Now you can ask, how can you recognize an original Italian product?
To recognize real Italian products you have to read PDO (Protected Designation of Origin) or D.O.P. It stands for Denominazione di Origine Protetta (literally Protected Designation of Origin.
According to latest market insights, the most copied Italian product is Parmigiano Reggiano, followed by Prosciutto di Parma and San Daniele, but also, Grana Padano cheese, Mozzarella di Bufala, Asiago and Gorgonzola cheese are copied.
Pay attention on the labels and the packaging. If you read “traditional ham” or “country ham” for example, usually they aren’t real Italian products.
100% Made in Italy products combined with creativity make the magic happen in the kitchen!
On this occasion, Chef Cristian Pratelli from Casa Artusi and presenter Sara Bello provided a group of media experts with their expertise during an online cooking class organized by the Italian Chamber of Commerce from Geneva & Zurich under the motto: Authentic Italian Table. Chef Cristian used a selection of fantastic Italian products we had received at home, too.
Can you imagine how high my heart jumped when I got delivered the True Italian Taste box full of flavours?
This is what the box included:
A white wine called Greco di Tufo – L’arietta Vinosia from the Campania Region!
A Franciacorta from the company Ca’del Bosco
A Moscato sweet wine with bubbles called “Dolce Le Rughe”
Oliixir Biologic Extra virgin Olive Oil from Sicily distributed by Foodforhealth in Switzerland
Pacchetelle di Pomodorino del Piennolo del Vesuvio DOP
Olive Caiazzane Nuova Eden – Agricola San Giovanni Antonio
Conchiglie Pasta di Gragnano – Afeltra
Ceci di Controne – Chickpeas from Michele Ferrante – Controne (Salerno)
Risotto rice from Risoacquerello
Parmigiano Reggiano 24 month Consorzio Vacche rosse
What would you create with Conchiglie pasta, tomato sauce, eggplants, Parmigiano Reggiano and Mozzarella di Bufala?
Chef Cristian inspired me a lot with the preparation of the crunchy rice paddies paired with hummus & Friarielli. By now I had never stuffed Conchiglie pasta with mozzarella di Bufala & eggplant! Watch how I prepared the Conchiglie here.
How to prepare the Conchiglie pasta
- 200 gr of Conchiglie Pasta Afeltra
- 1 aubergine
- 250 gr Pacchetelle di Pomodorino del Piennolo del Vesuvio DOP
- 2 Mozzarella di Bufala (ca. 125 gr each)
- fresh basil
- Biologic Extra Virgin Olive Oil – Oliixir
- Boil the Conchiglie for ca. 7 Min. – Take them out of the water and let them cool down.
- Peel the skin of the eggplant and cut the same amount of stripes (ca. 0.5 cm thin) as Conchiglie you are going to stuff.
- Cut the eggplant into little cubes and pan-fry them golden with Extra Virgin Olive Oil. Season with salt and herbs. Let it cool down. Fry the eggplant stripes until they get golden, too – put apart.
- Cut the Mozzarella into little cubes, and add it to the eggplant cubes.
- In another pan, fry the garlic with Extra Virgin Olive Oil and the tomato to make a delicious sauce.
- Stuff the Conchiglie with the cubes, and make a loop with the eggplant strip around the Conchiglia so that it looks like a little cute package.
- Take a square mould and distribute the Conchiglie
- Pour the tomato sauce over the Conchiglie as a final step. Grate as much Parmigiano Reggiano you like over the pasta
- Put it in the oven for ca. 20 min. You can put an aluminium foil for the first 15 min. in order to prevent the pasta to dry out.
Pair a delicious white wine from Campania – The Greco di Tufo “L’arietta Vinosia”. It is refreshing with a marked but harmonious acidity, supported by fresh minerality.
A big thank you to all involved parties for this unforgettable culinary trip with 100% Made in Italy products!
In the mood to get inspired on a Piedmont Trip? Read my blog post here!