Did someone say cheese and truffles? Grana Padano certainly did, and with that, we went along to their lively stand at the 2019 summer edition of Taste of London.
Pairing with esteemed wine producer Prosecco DOC, guests at Taste of London were treated to an exceptional masterclass between the two Italian powerhouses.
Starting the session off with a cheese and prosecco tasting, we were talked through the differences and tasting notes of two different aged Grana Padano cheeses teamed with a glass of Prosecco DOC. The nine to sixteen month was light and granular, creating a textured feel on the palette, while the sixteen month was smoother and richer
While the cheeses tasted divine on their own (cubed on a plate and served alongside some bubbly is a great way to welcome anyone to your home), it was time to learn to cook with them. Chef Francesco Mazzei and his team were ready to prepare a moreish Grana Padano cheese pasta, made with fresh fettuccini, shaved black truffle and peas.
One thing we learned from watching Chef Francesco Mazzei cook was to always make sure you have plenty of water in the pot. Having loads of water in the pot is crucial to creating the perfect pasta dish, and as our diets tend to be 90% pasta, the perfect pasta dish is crucial to us.
After an amazing toss in a holed out Grana Padano cheese wheel (we will never stop loving having our pasta tossed in a cheese wheel), it was time to eat. Though the pasta was cheesy and rich it wasn’t heavy, with the peas adding a surprisingly welcome element of freshness. We loved it so much Chef Francesco Mazzei let us scoop some extra out of the leftovers in the cheese wheel, which everyone else jumped up to do as well.
Head to the Grana Padano website for more delicious recipe inspo to shake up your everyday meals.
