Gin and Parmigiano Reggiano meet at “Sol & Agrifood” in Verona – BlogSicilia
Gin and Parmigiano Reggiano meet at the “Sol & Agrifood” in Verona
VERONA (ITALPRESS) – Scottish Gin and Parmigiano Reggiano. It is an intriguing, curious and surprising journey, the one proposed by the Parmigiano Reggiano Consortium as part of “Sol & Agrifood”, the international exhibition of quality agro-food, scheduled at Verona Fiere from 10 to 13 April, in conjunction with Vinitaly 2022.
“There are different maturations, different biodiversity and the combinations are infinite – Fabrizio Raimondi, Head of External Relations of the Consortium -. They range from the most traditional combinations with Lambrusco or with Franciacorta bubbles to arrive at the most daring pairing, with Marsala Intorcia and Scottish gins “. If a young and delicate Parmigiano Reggiano, aged 12-18 months, is perfect as an aperitif in combination with white and sparkling wines, a 48 months is complex and an intense flavor with notes of spices, dried fruit and meat broth: a welcome companion to be enjoyed with structured and meditation wines, and why not, even with a Marsala Doc or a Scottish gin “.
This latter, more unusual combination, between two top-of-the-class with such an important personality, was staged in an event organized for the press in collaboration with Scottish Development International: “Parmigiano Reggiano meets Scotland”. And the choice is anything but random, because if Parmigiano Reggiano does not seem to be experiencing a crisis and even in times of pandemic it recorded positive results both in consumption in Italy and in exports, the phase of ‘renaissance’ continues inexorably also for gins. . This is confirmed by Mirko Turconi, one of the most important figures in the world in the art of mixology, who took up the challenge launched by the Consortium, to create the best combinations between gin and Parmigiano Reggiano with different ages,
“It is also intriguing to find the right balance, because if you use a contrast or an accompaniment you make pairing. This time I thought that the exaltation could be interesting, so I went to work on all the seasonings and understand which one worked very well with a particular gin going, to explode both the aromatic part of the gin and that, of course, of the prince of the stand, the Parmigiano Reggiano. My advice is to try something new and not stop on what you like because you risk being fossilized “.
Journalists were able to appreciate, for example, a delicate and elegant aged 24 months as well as the I love Harris Gin, chosen in combination. Gin that is produced in the tiny Harris Islands, a sort of homage to the sea and its currents, where the main ingredient is a seaweed, Sugar Kelp. In fact, gin owes its aroma to juniper but also to other botanicals, such as roots, fruit, herbs, seeds and berries capable of giving it a thousand different shades. That may be why it continues to please a lot, savored naturally or in a light form, in the form of gin and tonic. And they also like trips to discover it in the most suggestive places of production.
“It is a trend that began ten years ago – explains Turconi – and will never end. Gins are born and bloom every day from all over the world, including Italy which has several gin observations. It is a product that people like because they understand it, they drink it easily. He opened the world of the bar towards professionalism “.
Also present at the meeting at the Verona Fair was Catriona Graham, British Consul General in Italy. “I am very happy to have an excuse to see the excellence of Italian and Scottish products at the same time. Can’t wait to try! – She told us her-. Gin is also a very growing product. It has always been a pillar of our British culture, with 70-80% of the gin produced in Scotland. But over the years there has been a strong growth of the product with new innovative and creative brands. It is also a versatile product and this, with Parmigiano Reggiano, is an excellent example “.
Tastings and pairing will take place both in the stand of the Consortium at Sol & Agrifood, and inside the stands of some of the most famous wine producers on the national scene present at Vinitaly. The goal is to underline the versatility of Parmigiano Reggiano, a cheese which, due to its complexity of aromas and structure, is the ideal partner both for an aperitif glass and for more daring combinations.
(ITALPRESS).