Una esperienza sensoriale alla scoperta dell’aromaticità inconfondibile della nostra Malvasia abbinata ai grandi prodotti dei territori di Parma e Piacenza selezionati con cura dalla Strada del Prosciutto e dei Vini dei Colli di Parma, dal Consorzio Salumi Piacentini, dalla Strada del Po e dei Sapori della Bassa Piacentina e dalla Strada Del Fungo Porcino.
Gli accoppiamenti di questo secondo anno del Masterclass hanno visto confrontarsi la Malvasia frizzante o spumante o secca o il passito di Malvasia con alcuni dei più rinomati prodotti di Parma e Piacenza.
Il primo test ha visto la Pancetta piacentina DOP, forse il salume più dolce e profumato con una stagionatura superiore ai 4 mesi, al quale ha fatto seguito il più noto e nobile salume di Piacenza, una dolce Coppa di almeno 6 mesi di stagionatura entrambi consumati con diverse Malvasie frizzanti, così come pure il Cacio del Po di Monticelli d’Ongina stagionato sino a 180 giorni. Particolarmente apprezzata la Malvasia affinata in anfora.
Il Prosciutto crudo DOP di Parma, 28 mesi di stagionatura, è stato affiancato a una malvasia metodo Charmat.
I Funghi di Borgotaro IGP sono stati testati con Malvasia frizzante metodo Martinotti.
Per concludere il Parmigiano Reggiano DOP di montagna, stagionatura oltre 30 mesi, è stato apprezzato con due tipologie di passiti.
Nell’occasione, si è svolto anche l’incontro con la Presidente della Federazione Internazionale Itervitis (Itinerario culturale del Consiglio d’Europa), Emanuela Panke, e Calogero Impastato Presidente di Itervitis Italia, per parlare delle prossime attività del network internazionale e della collaborazione con i partner del progetto di cooperazione internazionale “Malvasia Myth” che stiamo attuando con il Gal Parnonas
(Grecia) e Gal Istria (Croazia).
MASTER CLASS Il Mito della malvasia
Il programma di
Lunedì 3 aprile 2023 Ore 14:00 presso Vinitaly
Introduzione e saluti:
Gino Losi, Presidente Gal del Ducato
Guida la Master Class: Giovanni Derba, Sommelier.
Interventi:
– Marco profumo, Presidente Consorzio Vini D.O.C. Colli Piacentini
– Tommaso Zucchi Moroni, Presidente Consorzio Volontario Tutela Dei Vini Dei Colli Di Parma
– Prof. Roberto Belli, Direttore Consorzio Salumi Dop Piacentini
– Mauro Lamoretti, Presidente Strada del Prosciutto e dei Vini dei Colli di Parma (Prosciutto di Parma DOP di Tamara Giancarlo)
– Alessandro Cardinali Presidente Strada del Fungo
– Andrea Burgazzi, Strada del Po e dei sapori della Bassa Piacentina
– Produttore Parmigiano reggiano
1: Colli Piacentini Malvasia Frizzante ‘DANTE 45’ 2022 – Cantine Campana
In abbinamento con Pancetta Piacentina DOP e Cacio del Po
2: Colli Piacentini Malvasia Ferma ‘BACIAMANO’ 2021 – Cantine Mossi
In abbinamento con Coppa Piacentina DOP e Cacio del Po
3: Cantina Lamoretti: Colli Di Parma Malvasia Spumante Brut
In abbinamento con: Crudo di Parma
4: Amadei: Malvasia Spumante Doc
In abbinamento con: Carpaccio di Funghi
5: Colli Piacentini Malvasia Passito ‘IL PASSITO’ 2019 – Az. Agr. Il Casello
In abbinamento con: Parmigiano reggiano
6: Cantina Aldini: MALVASIA Emilia IGP passito bio, Antonio Aldini
In abbinamento con: Parmigiano Reggiano
Composizione dei piatti:
1: Pancetta Piacentina DOP Coppa Piacentina DOP e Cacio del Po
2: Crudo di Parma e Carpaccio di Funghi
3: Parmigiano Reggiano
Per informazioni: animazione@galdelducato.it
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https://galdelducato.it/vinitaly-2023-masterclass-dedicata-al-mito-della-malvasia/
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