PDO is short for Protected Designation of Orgin and is used in Italy to govern the standards of which products are produced and these products are only allowed the use of the name, for example Champagne can only be called Champagne when produced in Champagne France. Anywhere else it is sparkling wine.

Some of the best quality products from the cured meats, cheeses and the balsamic vinegar we bring into the kitchen are PDO recognized by the Italian goverment. These products have to pass several quality and geographical criteria in order to be PDO approved.

The Prosciutto de Parma we use at the hotel is a wonderful example of a PDO product. There are hundreds of rules that have to be followed from where the pig was raised, what it is fed to how it is butchered and processed. There are several goverment employees making sure every rules is followed and no short cuts are made by the supplier. Click on the link to review the regulations of Prosciutto de Parma. 

Parma Mozzarella Salad

Parmigiano Reggiano is another great PDO product with rules a mile long but as in the Prosciutto de Parma the flavour is very different from imitations.

Here are a couple of pictures of other PDO products we are using in our kitchen.

Castelmagno Cheese

Balsamico de Modena aged a minimum of 12 years.

This is a wonderful cheese, which has been called the “jewel” of the Valtaleggio, dates back almost 1000 years. It is made exclusively in the area around Vedesta from the fresh milk of the local “Bruna Alpina” cows. The cheese is made with the combining of two different curds, each of which has been worked at 12 hours difference; meaning that the cow was milked once in the morning and curd was made from this milk and then the cow was milked 12 hours later and curd made from that milking; you then take the 2 curds and combine them to make this cheese. This is a blue viened cheese which is a little sweet and salty. The wheels are aged in the exclusive area of production for a minimum of 60 days and is a DOP name-protected cheese.

There are wonderful things about living in Costa Rica but trying to get a truffle there is impossible and truffle supplements are just not exciting especially when you know and understand why these truffles are so exspensive and rare.

The white “alba madonna” truffle comes from the Piedmont region of Italy and is the most aromatic of the white truffles. The Alba truffle is mainly harvested during the October and November months and the prices are incredible. £2000 for 1 kg and this year the prices are going to rise because of how dry it was this year in Italy.

There is even a white truffle festival that goes on in Alba from October 8th to November 13th.

Here are a few pictures of the simple food we are putting the white truffles with.

Fassone Tartar.

Fassone Tartar with shaved fresh white truffle (Chef made an excellent observation on this dish. He said “I would not put so much garnish on the plate when all you are doing is covering it with the truffles” Good point Chef).

Tagliolini with truffle butter

Tagliolin with truffle butter and shaved fresh white truffle.

Risotto with truffle butter.

Risotto with truffle butter and shaved fresh white truffle.

Mullet Bottarga is cured mullet roe which is orange in colour.

Here we have the burrata cheese on top of a 4 tomato salad lightly marinated in fresh herbs and orange zest and served with a port reduction.

Lampredotto and Steak Florentine are very different dishes but so very tastey, click on the links to read more about them.

Lamprodotto Sandwich, better then McDonalds; this one was had a little spice but that really depends on who is making it and their recipe; as I was told by the store owner. The store was very small but really defined the experience for me of where the locals would eat.

Steak Florentine, you need to be hungry to tackle this dish as it is almost 1.2 kg of beef. This photo was of the Steak Florentine we did for a guest, traditionally served with vegetables and potatoes (if you can fit them in).

Maltagliati.

Click on the link to read all about it.

This is the dish we are using the maltagliati for

 Multicolour Maltagliati, Piedmontese  Veal and Pork Sausage, fresh Peas and Pecorino Toscano

Grape Tomatoes

Datterini Tomatoes

Green Heirloom Tomatoes

Heirloom Tomatoes

San Marzano Tomatoes

Here is one of my new favorite dishes which exemplifies what summer is all about. Burrata Cheese, Citrus Marinated Trio of tomato, Wild Strawberries, Basil Oil and Port Reduction