Enjoy European Quality with Asti DOCG, Italian Salumi, Provolone Valpadana PDO

Not many people have the opportunity to relish in sips of quality wines or indulge in savory bites of salumi and provolone, all from Italy, at lunch on a chilly Chicago day. (But I did!) Enjoy European Quality (EEQ) included a stop in this windy city to advance their campaign designed to “increase the awareness and recognition of European quality products within the food and wine sector”.

Winelovers and foodies of the media and press were invited to take part in a presentation by members of the Consorzio di Tutela dell’Asti DOCG, Istituto Valorizzazione Salumi Italiani, and Consorzio Tutela Provolone Valpadana DOP at Gibsons Italia rooftop. A delightful event on this wintry Chicago day, my knowledge about these projects was enhanced and my palate was more than satisfied. Their phrase “Pour it. Slice it. Cut it.” couldn’t have been more perfect. Everyone did just that.

Asti DOCG

Our luncheon menu was a showcase of European quality as well as the culinary skills found at Gibson’s Italia. A selection of salumi and provolone was followed by an entrée of either Acquerello Risotto with Porcini and White Truffles (my choice, albeit a difficult one) or Pappardelle al Sugo di Manzo. The sweet finale was a choice of delectable desserts.

For pairing, three exquisite examples of Asti DOCG from Piemonte were offered. The Moscato Bianco grapes in the wines are cultivated on hillside vineyards; those in the Langhe region are stretched upon moderately steep slopes and in Monferrato, vineyards are on gently rolling hills. In both, vines are “worked by hand” as tradition demands. Most often, Moscato d’Asti boasts low alcohol and a blend of florals and light fruit on the nose and palate.

When you find yourself in a favorite wine shop today, look for Asti DOCG to guarantee quality.

The first wine, Asti Extra Dry “Bric Prima Bella” Matteo Soria of Moscato Bianco, was exceptional. The fragrant aromas with lovely herbal and floral notes of acacia led to balanced flavors of light citrus with persistent mousse throughout the tasting. Dry and refreshing, everyone at our table indulged in a second pour and honestly, I enjoyed this wine throughout the meal.

Aromas of yellow flowers and herbs were an enticing entry to our next wine, Balbi Soprani Moscato d’Asti 2017, comprised of Moscato Bianco grapes. On the palate, I found a touch of sweetness with soft lemon, orange, apricot, and ripe peach flavors. This style is considered “one of the most characteristic products of Piedmontese wine-making”. It’s not considered a sparkling wine due to the fact that it undergoes partial fermentation in pressure tanks; fermentation ends when an alcohol content of 5% is reached.

Finally, Arione Canelli Asti Extra Secco DOCG was poured. Delicate, savory, and supple, the extra dry sparkling style is more dry and less sweet than the traditional Asti DOCG. In fact, the Asti Secco DOCG style is the result of a project that “capitalized on the best professional skills and competences in the vinification and processing of Moscato Bianco into a Spumante”. The technique requires defined conditions for contact with selected yeasts in order to craft a wine exuding notes of delicate florals and a full mouthfeel.

Italian Salumi

Not one to deny a sample of a country’s heritage, I happily gave free rein to multiple tastes of salumi: Mortadella Bologna IGP, Prosciutto di Modena DOP, Prosciutto di Parma DOP, Prosciutto di San Daniele DOP, Salame Felino IGP and more. Clearly, cold cuts are a natural expression of a culture and if this is an indication, the Roman passion for ham is alive and well; Panis et Perna (bread and ham) was the ancient street of markets where ham was sold in the same stores as bread and Italy is considered the “homeland of cold cuts”. The Istituto Valorizzazione Salumi Italiani is a viable source of information for those who would like to learn more. Click here to discover fascinating facts about the Salumi culture and history in Italy.

Provolone Valpadana PDO

And then there was cheese. Plenty of high quality, premium cheese. From Provolone Valpadana Dolce DOP to Provolone Valpadana Piccante DOP, my authentic Italian bread and cheese fantasies became reality. This specific PDO is from a family of “pasta filata” (spun paste) cheeses that use the technique of “spinning” the curd. Because of the plasticity of the paste, the cheese boasts the greatest variety of shapes (spherical, pear, cylindrical, salami, and mandarin) and weights (500g to 100kg) than any other dairy product. Thanks to the Production Regulation for Provolone Valpadana PDO, this cheese culture has been safeguarded via the “identification of a geometric type, replicated in different weights”.

The Dolce is aged for no more than 2-3 months and is characterized by the use of veal rennet. The Piccante is aged for a minimum of 3 months to over a year and uses kid and/or lamb rennet paste. When you search for the real-deal Provolone Valpadana PDO, look for the label of identification and authorization number issued by the Consorzio Tutela Provolone Valpadana to each packager. For more information, click here.

Pour it, slice it, cut it. And enjoy the high quality wines and food found in Italy!

Cheers! ~ Cindy