Hosted by the European Union and Italian government, Piero Selvaggio, owner and well-known chef of Valentino Restaurant in Santa Monica, presented the unique characteristics of Speck Alto Adige PGI and Asiago PDO, two gems of the traditional and authentic Italian cuisine that are making a strong debut in the US gourmet food market. (The PGI & PDO are certifications that ensure quality and authenticity.)
From Upper L Corner: Fresh Asiago PDO, Mature Asiago PDO & Speck Alto Adige PGI
Food reviewers, bloggers and cheese experts were treated to an elegant three course lunch at Valentino where Speck Alto Adige PGI ham and Asiago PDO cheese were utilized in the shrimp soup, truffle pasta and quail entree. Renowned for their authenticity, distinct taste, and time honored production methods, Speck Alto Adige PGI and Asiago PDO cheese were represented well in these three dishes expertly crafted by Chef Nico Chessa of Valentino.
What is Speck?
Speck Alto Adige is a lightly smoked raw ham, produced in the heart of Europe and celebrated throughout the continent for its balanced taste and traditional heritage. With a taste slightly more mild than northern smoked hams yet stronger and less sweet than ham produced in southern European regions, Speck Alto Adige PGI offers a distinct flavor created from its unique and lengthy aging process – a 22 week aging process. The difference between speck and prosciutto, another popular Italian ham, is speck is smoked while prosciutto is not.
Tradition & History: Asiago
Asiago is one of the oldest producers in Europe. For this reason, Asiago is renowned for it’s orthodox methods of production and attention to detail. The name Asiago is derived from the small town in Italy in which the cheese was originally produced. The town of Asiago and its 7,000 inhabitants populate a rolling plain at the base of the mountains.
Authentic Asiago PDO cheese is valued for its history and time honored manufacturing process formed during Asiago’s establishment in the year 1000. Although it had been produced for several centuries, it was not until the early 1500’s that Asiago became famous as an important market for cheese.
Two Types of Asiago
Pressato or fresh asiago is matured over 20-40 days, of whole cow’s milk and very mild to the taste.
D’Allevo or mature asiago is matured much longer, for 3-12 months, made of skimmed cow’s mild and has a much more sharp, distinct flavor with a harder consistency than fresh asiago.
Recipes with Speck & Asiago
You can display these wonderful Italian products on your next cheese platter for your guests to enjoy as-is or here are a few recipes by Barbara Seelig-Brown to inspire your meals using Speck Alto Adige PGI and Asiago PDO.
Speck Alto Adige PGI & Asiago PDO Pinwheels
These pretty little pinwheels are the perfect do-ahead hors d’oeuvre to enjoy with your favorite apperitivo or Prosecco.
* 1 sheet frozen Puff Pastry
* 2 ounces sliced Speck Alto Adige PGI (about 10 slices)
* 1 cup finely shredded Asiago Stagionato PDO
* Baking sheet
* 2 sheets of Parchment paper cut to fit the baking sheet
Defrost puff pastry sheet in the refrigerator for a few hours. Place one sheet of parchment paper on the baking sheet. Place the other on your work surface. Unfold the pastry on the parchment paper and go over it with a rolling pin to make it smooth. Lay the speck over the pastry and sprinkle with the cheese. Start with one of the long sides and tightly roll like a jelly roll. Wrap with the parchment paper and place in the freezer for 15-20 minutes so that it becomes firm enough to slice. Unwrap and move to a cutting board. Using a serrated knife, slice thinly and place each “pinwheel” on the parchment lined baking sheet. Bake for 6-8 minutes or until golden brown.
Chefs Do-Ahead Tips:
The uncut rolled & stuffed pastry can be frozen for a month or two and sliced when you want to have a hot, fresh hors d’oeuvre. The baked pinwheels can be stored in an airtight container for a day or two and reheated at serving time.
Roasted Tomato with Basil, Speck Alto Adige PGI & Asiago PDO
I enjoyed an oven-roasted tomato similar to this when visiting friends in Verona, Italy. Since then, this has become a side dish staple in my kitchen for both weeknight and company dinners. It is especially nice because the Speck & Asiago turn even winter tomatoes into something special.
Serves 2-3
* 2 large or 3 medium sized tomatoes
* 1 ounces finely diced Speck Alto Adige PGI
* 1 ounce shredded Asiago Stagionato PDO
* 2 Tablespoons fresh bread crumbs
* 1/4 cups minced fresh basil leaves
Preheat oven to 450°. Cut tomatoes in half horizontally. Place on parchment lined baking sheet and roast until they begin to soften, about 10 minutes. Mix remaining ingredients together and mound on top of the tomato halves. Return to oven and roast another 8-10 minutes until topping is crispy.
© Barbara Seelig-Brown
About the Campaign
The Consorzio Tutela Speck Alto Adige and Consorzio Tutela Formaggio Asiago have partnered for a three-year marketing communications program, funded by AGEA (the Italian agricultural payment agency) and the European Union aimed at raising awareness of European quality products, including Speck Alto Adige IGP and Asiago DOP in the United States.
The products were chosen for a joint promotion because of their complementary tastes, European authenticity, and also because of the relative proximity of their production zones; Speck is produced in the north in Alto Adige while part of the Asiago production zone lies in the south in Trentino, with the remaining production zone in Veneto.
For more info on these fine products, where to buy them, and more recipes: www.genuinetaste.org
About Valentino Santa Monica
Valentino, the flagship restaurant of Piero Selvaggio’s Valentino Restaurant Group, is widely regarded as one of the finest Italian restaurants in the U.S. Valentino has received critical acclaim for its food, wine and service by the industry’s top publications including Wine Spectator, Bon Appétit, Gourmet, Food & Wine and more. The restaurant has also received James Beard Foundation awards for both its wine list and service. With its intimate dining rooms, legendary wine cellar, exceptional cuisine courtesy of Chef Nicola Chessa and nearly 40 years in business; Valentino sets the standard for fine dining in America.
When you want to have an authentic Italian dining experience in Santa Monica, Las Vegas, or Houston at Valentino, click here for info: www.valentinorestaurantgroup.com
