Che dire, di strada ne hanno fatte ‘ste bottigliette … zacchete!
L’organizzazione nasce dalla intraprendenza di Deba, colei che ebbe l’onore di sperimentare il lancio del corso di pasta (tortelli) della Carla, in acetaia di qualche mese fa.
Ecco la mail di presentazione
Date: September 19th, 2006 3-5PM
Location: W Hotel (Banquets Room-Check reader board for room name)
Event: San Giacomo Balsamic Vinager Tasting Educational Event
with the producer from Novellara, Italy-Andrea Bezzecchi-Owner of Acetaia San Giacomo
As some of you know, I was futunate enough to be able to spend a couple of weeks in Italy this spring. We were in the Reggio Emilia area and were captivated by its flat open plains and capacity to produce Parma ham, parmesan cheese, balsamic vinegar and so many amazing food products.
One of the unforgettable experiences we had was a Balsamic Vinager tasting and tour at Acetaia San Giacomo, our guide was the owner himself, Andrea Bezzecchi.
Andrea, is a young lawyer, who decided to make a family business his life's work. He has a passion for the tradition of making Balsamic Vinager, the artisan ways of producing authentic foods stuffs and the lovely place where he lives. His brother is a baker, who owns a bakery in their little town, Novellara. We also met his mom, Carla, who taught me how to make the classic tortelli. These stuffed pasta, were served in a butter sage sauce, with fresh parmigano and a couple drops of the family Balsamic vinager.
Andrea said he was coming to the US in September and asked me to round up some chefs who would be interested in learning the difference between authentic Balsamic Vinager and the industral product.
This is your chance for a fascinating couple hours with Andrea (conversation, education, photos, sensory stimulation) and you don't have to bring your passport.
This email may be forwarded to members of the restaurant/food/hospitality trade who might be interested in attending.
Please RSVP to Deba Wegner at deba@yourrecipeforsuccess.com or 425-241-9023 by September 10th.
For product information and/ or purchase of San Giacomo Balsamic Vinager please contact Provvista Specialty Foods
sales@provvista.com
503 228 7676
Deba Wegner
Recipe for Success, Inc.
425-241-9023
deba@YourRecipeForSuccess.com
Rimase tanto entusiasta della visita del costo di Donna-Carla che per almeno un mese non fece altro che rapportarmi sui suoi tortelli con una marea di varianti, una delle quali vi copio qui
"I made Tortelli again this weekend......I filled them with roasted carrots,
goat cheese and ameretti crumbs.....served in a strong beef broth with
ginger.....garnished with pineapple sage.
They were very good! "
L’evento era diretto a chef, opinion food leader, giornalisti. Due ore abbastanza intense di assaggi e spiegazioni. Nello sfondo andava il filmato del consorzio e foto dell’acetaia a rotazione, gatti inclusi.
Direi che siamo andati molto bene, e’ venuto anche il padre del famoso chef Mario Batali; questo arzillo signore sulla settantina, li’ a Seattle ha un posticino di un paio di metri quadrati che, all’ora di pranzo, mette in fila persone fino all’isolato successivo. E cosa ci fara’ mai in questo posto? Salumi! Culatello (?), prosciutto, coppa (?) giuro!! E come mi si chiama?
S a l u m i. Appunto,
309 Third Ave South, Seatlle. www.salumicuredmeats.com
Un grazie ufficiale a Deba e a w hotel nella persona di Karl Bruno.
Nessun commento:
Posta un commento