Prosciutto di Carpegna Partners with the 11th Annual TASTE AWARDS

The TASTE AWARDS Committee is pleased to announce that Prosciutto di Carpegna will be an event partner for the 11th Annual TASTE AWARDS. Prosciutto di Carpegna will serve freshly carved prosciutto at a tasting station during the reception portion of the TASTE AWARDS event in Beverly Hills.

Says legendary Italian-food marketplace Eataly, “Sweet and delicate, Prosciutto di Carpegna has a pleasantly intense aroma and soft texture. The secret blend of lard and spices lend a delicate scent, while the Cervian sea salt infuses the pork with a lightly sweet flavor. Prosciutto di Carpegna is also free of preservatives and additives, giving it a pure, clean taste.”

Renowned family-owned Italian salumi purveyor Fratelli Beretta is the exclusive importer of Prosciutto di Carpegna DOP, which comes to the United States markets for the first time in brand history.  Prosciutto di Carpegna is now featured on menus at prominent New York and Los Angeles restaurants, as well as available for purchase in limited quantities at Eataly Los Angeles and select Gelson’s Market locations. In the U.S. market, Fratelli Beretta offers both a whole boneless leg and a sliced version of the Prosciutto di Carpegna in a 3oz tray.

“Prosciutto di Carpegna has been enjoyed in Italy for centuries and I am so proud of our family to be able to introduce such a special tradition…” says Alberto Beretta, CEO of Fratelli Beretta. “This is some of the most exclusive prosciutto in the world and has an incredible history and tradition.”

Prosciutto di Carpegna is made exclusively from Italian pigs known as “Pesante Padano,” or heavy pigs, in one of three Italian regions—Lombardia, Emilia-Romagna, or Marche. The Pesante Padano must reach at least 10 months of age before butchering and must be cured for a minimum of 14 months to be certified as a Carpegna DOP product. The 20-month aging process, which uses traditional pork curing techniques that date back to the 1400s, adheres to some of the strictest production guidelines in the world.

At Fratelli Beretta’s sole Prosciutto di Carpegna production facility in Italy, just 10 master butchers, or “Maestri Salumai,” hold the curing secrets for Prosciutto di Carpegna. The salumai coat the product in the famous sea salt of Cervia, a small town located on the western coast of Italy, along with a proprietary blend of lard and spices. This gives the prosciutto its signature flavor profile with aromatic notes, as well as its soft texture. Prosciutto di Carpegna is also free of preservatives and additives, giving it a clean, natural taste.

SEE VIDEO FROM FOOD & WINE MAGAZINE

ABOUT THE CARPEGNA REGION
Carpegna is a small village located inside a territory that stretches between the Emilia Romagna, Marche, and Tuscany regions of Central Italy. Fratelli Beretta’s Carpegna production facility is located in the heart of this territory in the Montefeltro Mountains. Day after day, Fratelli Beretta’s Prosciutto di Carpegna is tended by hand as it slowly ages, using curing traditions of the area that have been proudly preserved since the Middle Ages and continue to be handed down from generation to generation.

About Fratelli Beretta:
Fratelli Beretta first opened its doors as a small local meat processing business in 1812, serving the region since the time when Napoleon Bonaparte reigned in Europe. In the early 1900s, Fratelli Beretta expanded to a manufacturing enterprise with a stable business structure that has thrived through two World Wars. Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie history, focused on providing quality products, and deeply entrenched in tradition while emerging as a leader in innovation.

For more information, visit www.fratelliberetta.com or follow on Instagram @prosciuttodicarpegna.

This Prosecco not only Tastes Luxurious, It also Comes from a UNESCO World Heritage Site

Premium Prosecco from UNESCO World Heritage site Conegliano and Valdobbiadene has a finish that is both bright and buttery, providing a luxurious tasting experience.

Read more

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese by Laura Werlin

For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese

Chicken and Crispy Skin

  • 2 lbs boneless chicken breasts, skin on
  • 2 tbsp butter
  • 4 tbsp hot sauce or buffalo wing sauce
  • salt and pepper, to taste

Preparation

Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.

Remove skins to a paper towel lined plate. When cool, break into pieces.

Mac ‘n’ Cheese

  • 1 lb small pasta (shells or elbows)
  • 4 tbsp salted butter
  • 1/4 cup flour
  • 4 cups milk, whole or reduced fat
  • 2 cups heavy cream
  • 2 tsp Kosher salt
  • 24 oz Parrano cheese, grated, divided use (about 8 cups)
  • 8 oz Gorgonzola cheese, crumbled (about 1 1/2 cups)
  • 8 oz cream cheese, cut into 1/2” pieces
  • 3/4 cup hot sauce (use more if you like it hot!)
  • 1 tsp dry mustard
  • 8 celery stalks, cut into 1/4” dice
  • 3/4 cup chives, finely chopped

Preparation

Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.

 

Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/

About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups

The Culinarians: Three Bridges Clean, Fresh, and Healthy Ravioli from California

Three Bridges is a fresh pasta business based in Benicia, California, not far from San Francisco and the Wine Country. The firm creates sauces from local ingredients, but is becoming more and more known for its range of filled pastas such as tortellini, ravioli, and even ziti.

Read more

Recipe for Tasty Easy Lemon Olive Oil Cake

We like to say, when life gives you lemons, it’s time to make a delicious dessert.

Read more

Fresh Spices are a Key Ingredient to Recipe Success: Spaghetti Puttanesca

Sometimes your spices are not fresh enough for your recipes. Pereg Natural Foods has a line of spices that is quite fresh and can add that critical touch to a meal. TasteTV had a moment to talk with them about how they source their herbs. Pereg also shares its recipe for tasty Spaghetti Puttanesca.

Read more