The presence of the Gorgonzola Consortium at CIBUS 2018 was a great success. In a fair that recorded this year the highest attendance in terms of exhibiting companies and operators, the Gorgonzola Consortium stand was a place for people to meet, taste new gourmet pairings and enjoy watching famous chefs create their dishes.
The main protagonist was the public, who crowded the stand even more than at previous events (many people also watched our live streams) to get advice on how to enhance the flavour of Gorgonzola PDO, recognise counterfeit products and learn new recipes.
Always keen to experiment with new pairings, the Consortium recommended combining Gorgonzola with Prosecco DOC (www.prosecco.wine), Po Delta Rice PGI (www.risodeltapoigp.it), Tropea Calabria Red Onion PGI (www.consorziocipollatropeaigp.com) e and Piedmont Hazelnuts PGI (www.nocciolapiemonte.it).
Below are the recipes that were demonstrated during our show-cooking events
MEZZE PENNE WITH GORGONZOLA AND LIVER SOUP
An Antonino Cannavacciuolo recipe for the Gorgonzola Consortium
TIMBALE OF STRONG GORGONZOLA PDO AND PO DELTA VOLANO RICE PGI WITH SQUID IN ITS OWN INK
A recipe created by chef Gianpiero Cravero
MILD GORGONZOLA PDO AND STRONG GORGONZOLA PDO IN A SUPPLI OF PO DELTA BALDO RICE PGI
A recipe created by chef Gianpiero Cravero
STRONG GORGONZOLA PDO CUBES ON A RISOTTO OF PO DELTA CARNAROLI RICE PGI WITH PROSECCO AD and APEROL DROPS
A recipe created by chef Gianpiero Cravero
MILD GORGONZOLA PDO PIE WITH PIEDMONT HAZELNUT PGI PRALINE
A recipe created by chef Gianpiero Cravero
STRONG GORGONZOLA PDO AND WHITE CHOCOLATE IN PIEDMONT HAZELNUT PGI PRALINE
A recipe created by chef Gianpiero Cravero
GORGONZOLA PDO FONDUE INA A TROPEA CALABRIA RED ONION PGI BOWL ACCOMPANIED BY RIGATONI IN A BLACK PEPPER SAUCE
A recipe created by chef Gianpiero Cravero
MOUSSE OF GORGONZOLA PDO AND BLACK RICE IN A RING OF TROPEA CALABRIA RED ONION PGI
A recipe created by chef Gianpiero Cravero
