Luisa takes a bite and a sip from a piece of ‘heaven on earth’
What a delicious experience to find such a selection of aged Grana Padano PDO and Prosecco DOC in different styles, from extra dry to brut and rosé, all under one roof.
It was offered up at Spagnoletti, the contemporary Italian restaurant where multi-Michelin star Chef Patron Adam Simmonds brings his signature light touch to the menu.
The occasion? A celebration of these two top products as part of an international campaign to promote traditional Italian quality.
The Grana Padano PDO Chunks with Honey were indeed chunks of heaven on earth, with 9, 15 and 20 months old cheese showing its nuances. This cheese has been part of Italy’s proud gastronomic heritage for nearly 1000 years since. Benedictine months found a clever solution to preserve surplus milk, by creating a hard cheese that could withstand the test of time. Due to its grainy texture, it soon became known as ‘Grana’ and in 1954 it was officially named ‘Grana Padano’, identifying the area of production, the Pianura Padana in Northern Italy.
The 9 months old was mellow and tasty and the older cheeses showed an increasingly intensity of flavour and a grainier texture. Did you know Grana Padano PDO is lactose free due the characteristics of its production and ageing process, and it contains quality proteins, vitamins and mineral salts, especially calcium?
Grana Padano PDO Croquettes followed, a tasty hot concoction leaving you wanting more, much, more.
Both were paired with Cielo e Terra Prosecco DOC Rosé 2024. The delicate fruit and floral notes of this rosé cut right through the richness of the cheese, whilst the sweetness of the berry fruit complemented the honey’s flavours. And the crisp acidity of the wine refreshed the palate after the croquette’s creamy richness.
Shining bright was a dish of Sautéed Wild Mushroom Grana Padano PDO Fondue with Poached Egg, paired with Cielo e Terra Prosecco DOC Brut. The gentle citrus and minerality of this wine paired well with the earthy mushrooms and the fondue. Its freshness lifted the dish’s creaminess, and the subtle fruit enhanced the egg’s richness without overpowering it.
The pièce de resistance was Black Tagliolini Truffle on Grana Padano PDO Wheel, pasta tossed into a hollowed out cheese wheel before being served. The perfect pairing was Prosecco DOC Cantina Colli Euganei, a structured, elegant wine from volcanic soil with enough depth to stand up to the truffle’s earthy aroma and the Grana Padano’s umami intensity. A classy pairing.
A representation of Italian excellence, Prosecco DOC boasts a distinct territory, stretching between Veneto and Friuli-Venezia Giulia, rich in tradition with a favourable climate that gives the Glera grapes a unique elegance and balance. The grapes come from five provinces in Veneto and four in Friuli-Venezia Giulia.
Prosecco represents an evocative territory and the Consortium works to promote and protect the uniqueness of Prosecco DOC, symbol of the Italian lifestyle in the world. An exciting way to meet for a toast with friends, relax after work and celebrate every day, Prosecco DOC is a true find. Always look out for the official seal applied to the neck of each bottle to guarantee quality and authenticity.
‘Cheers&Cheese to EU’ is a three-year information and promotional project co-funded by the European Union running until 2027 and jointly promoted by Consorzio Tutela Grana Padano PDO and Next Generation Pro, an Association which reunites Prosecco DOC producers. These are authentic, quality certified products which shows the maximum expression of their land of origin. www.cheersandcheese.eu
In the third paragraph, I used 9 instead of nine, as it seemed to make more sense. Do please change it if you prefer.