A tribute to the legendary cheese that originates from the Parma region of Italy- Parmigiano Reggiano; featuring 12, 24 and 36 months aged Parmesan showcased in a menu specially crafted by Italian maestro Chef Luigi Ferraro and Executive Chef Neeraj Tyagi.
About Parmigiano Reggiano
Parmigiano-Reggiano or Parmesan cheese is a hard, granular cheese. The name “Parmesan” is often used generically for various simulations of this cheese. It is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna, Modenaand Mantua in Italy. Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”. Parmigiano is the Italian adjective for Parma and Reggiano is for Reggio Emilia province. Parmigiano has also been called the “King of Cheeses“.
My review on the food
I personally feel Chef Luigi Ferraro and Executive Chef Neeraj Tyagi did a fabulous job in curating the menu. Each and every dish had so many different textures and the entire lunch was a symphony of flavors. I quiet enjoyed each course and the wine pairing with each course.
We started our lunch with Season salad with semi dried cuore di bue tomatoes, Balsamic jelly, 24 months aged Parmesan shavings and 12 months Parmesan foam. Each and every component worked so well together. I personally quiet enjoyed the Parmesan foam, it was quiet light and held the whole salad quiet beautifully. The Balsamic jelly and semi dried tomatoes added the right amount of acidity. Overall a beautiful dish, absolutely loved it.
Season salad with semi dried cuore di bue tomatoes, Balsamic jelly, 24 months aged Parmesan shavings and 12 months Parmesan foam
We were then served a ravioli stuffed with 24 months aged Parmesan crème Brule, mushrooms, balsamic caviar and greens. I quiet enjoyed the soft gooey ravioli with the crispy asparagus. We were served White Masa wine, it simply enhanced the taste of the entire dish.
Ravioli stuffed with 24 months aged parmesan creme brulee morel mushroom balsamic caviar and micro greens
The next course was a Homemade Fettucine with forest wild mushrooms and 12 months aged parmesan cheese sauce. This dish was my personal favorite of the afternoon. It was so beautifully cooked and the spaghetti consistency and texture was simply perfect. Absolutely loved this one!
Homemade Fettucine with forest wild mushrooms and 12 months aged parmesan cheese sauce
For the mains, I was served Sfoglia of vegetables with 12 months aged Parmesan, toy box tomatoes and basil pesto. I quiet enjoyed the combination of foam with my veggies. Not a big brinjal fan but the yummy “magic” foam can make you eat anything! :p
I feel the Chefs actually saved the best for the last. For our desserts, we were served 12 month aged Parmesan cheese cake and 24 month aged Parmesan gelato. The cheese cake was simply a delight, it was absolutely sinful. The cheese cake was slightly warm and the texture was beautiful. It was not too heavy, the density of the cake was just simply perfect. I enjoyed the cheese cake and gelato separately, personally found it too heavy to be eaten together. Individually both the components were beautiful and tasted like a piece of heaven!
12 month aged parmesan cheese cake with 24 months aged Parmesan gelato, wild forest fruits and spicy chocolate sauce
Would definitely recommend this festival to all the cheese lovers, the festival is on till 26th September, do go if Italian is your thing!
