During the last seventh edition of TUTTOFOOD, that ended on May 9 in Milan, Gorgonzola has been the protagonist of a journey along the Italian Peninsula, also known as the “Boot”, to discover some original pairings with the excellence of SICILY, TUSCANY and EMILIA in 6 new recipes by the Chef Gianpiero Cravero.
The “Bellini Style” Risotto and a delicious dessert are prepared with the Leonforte Peach PGI, a type of peach grown without pesticides in the central part of Sicily; a pasta dish with Orecchiette and a Heart of sweet Gorgonzola PDO wrapped in Finocchiona PGI served with turmeric cous cous are the recipes made with the typical cured meat from Tuscany; finally, the pairing of the Bologna Potato PDO and Gorgonzola PDO has been shaped in tasty Skewers with Gorgonzola PDO and cubes of Bologna Potato PDO with port wine and in an original creation of the Chef Cravero “Egg and eggs” (made with Gorgonzola PDO, Bologna Potato PDO, Egg and Sturgeon eggs).
Special appointment on May 7 with the Michelin-star chef and testimonial of the Consortium, Antonino Cannavacciuolo, who prepared his original creation for hundreds of supporters and industry operators who gathered at the Consortium stand: Aubergine, Gorgonzola PDO and potato croquette with tomato sauce. Over 600 pictures with the chef were taken in the pleasant setting arranged at the Consorzio Gorgonzola stand, including a TG2 news shooting.
