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Speck Alto Adige - Parma Ham ...

PARMA HAM:

SMELL AND TASTE

The aroma of a good Prosciutto di Parma should be fragrant, delicate, sweet and balanced. It should smell like aged meat.
Taste a slice by placing it all in your mouth. Does it have the intensity and flavors that are characteristic of Prosciutto di Parma: sweet, lightly salty, fresh, balanced and sharp in the throat.
Swallow the slice you just tasted and close your eyes. Exhale out of your nose to analyze the retro-nasal sensations, particularly their intensity and persistency. The aroma should be that of aged meat and red berries.
To evaluate the texture of the slice, think about how easy or difficult it was to chew. If the prosciutto is good, it should create a balanced sensation between tenderness and tendency to melt.

Serving suggestions:
Perfect alone, or when paired with melon or fresh figs; wrap it around roast meat or bread sticks; cut into ribbons and roasted makes a great garnish for appetizers, pasta dishes, seafood plates

PROSCIUTTO PIZZA
Sliced Prosciutto di Parma, Parmigiano, mozzarella, provolone, arugula and fontinella with extra virgin olive oil.

Parma ham (Prosciutto di Parma)

Developed from pigs reared in northern Italy, at the foot of the Apennines, and powered in part chestnuts. The maturation process lasts at least 10 to 12 months. Of smooth texture and little consistent, its taste is barely salty flavor and less intense than the ham, because its water content is more important. After Italy, it is France and the United States which are major consumers of ham who enjoys great popularity. In fact, the main competitor of English ham internationally.

ham San Daniele (prosciutto di San Daniele)
Made only in the town of San Daniele ham is the second Italian the best known. Its shape on guitar is a distinguishing feature. Its ripening time is one year minimum.

Speck Alto Adige
This ham has a particular taste, resulting from its process of smoking and the ingredients used.

Speck dell 'Alto Adige, a Variety of cured ham from The Northern regions of Italy, IS ITS Than Much leaner cousin fatty bacon. It is more "Associated with Parma prosciutto and pancetta, goal Unlike was Prosciutto, Speck IS smoked.

Speck is a dried cured ham made from the a pig's thigh, is boned before curing, It is cured in salt, pepper, juniper, bay leaves, garlic, and then dried cured for about five months. When we speak of Speck, we are actually referring to Italian Speck, which is a type of cured pork such a Prosciutto and Pancetta.

Trentino-Alto Adige - 

Trentino-Alto Adige

http://www.tlfq.ulaval.ca/axl / europe / italietrentin.htm

The Speck is a pork leg, smoke from an autonomous region of Italy in the extreme north-east: Trentino-South Tyrol-the-(or Trentino-Alto Adige). In this relatively unknown corner of Europe, the inhabitants speak German, Italian and Ladino (the language of Roman origin and typical of the border between Austria, Switzerland and Italy). It still made using traditional methods speck with herbs, spices, smoke from a campfire. It is mainly in the province of Bolzano germanophone that meat is produced. The BAFF is the name given to the characteristic shape of the rectangular piece of smoked pork. Each piece is marked with a branding iron with the appellation "Alto Adige". Authentic speck must have a well marked rind, thin and must always be hard to touch. If you have a small preference for the dry part of hams, this piece of choice (which does not name "ham" but only "speck" from the purists) is for you.

And I tell myself that one day I will like to visit this little corner of paradise in Italy ...

Entry Cold

Bouchée mozzarella and arugula Speck

24 mozzarella bites

24 slices Speck Alto Adige IGP

100 g rocket

olive oil extra virgin

Circle mouthfuls of mozzarella with sliced Speck Alto Adige IGP and secure with a toothpick. Slide the rocket between Speck and the mozzarella and season to taste with olive oil extra virgin.

The Food

Amid the towering Dolomites of this northernmost region, Latin and Teutonic cultures mingle but don't always mix. In Alto Adige (or Südtirol, the German-speaking province of Bolzano), Austro-Tyrolean cooking prevails with wursts, cabbage, potatoes, rye bread and dumpling soups. In Trentino (the province of Trento to the south), Italo-Venetian traditions of polenta and pasta take on Alpine accents with butter, cheese, game and wild mushrooms.
By now, though, many recipes are shared. South Tyroleans may dine on pizza or spaghetti as readily as Trentini eat crauti (sauerkraut) or canederli (the bread dumplings called Knödeln in German).

Trentino-Alto Adige, is walled in by the Rhaetian Alps and the Dolomites, so that only about 15 percent of the region's land is cultivable and much that is produced is fruit and wine grapes. The difficulty of growing vines on steep, often terraced hillsides compels growers to emphasize quality. About three-quarters of production is DOC and a major share of the wine is exported.

There’s a strada del vino (Weinstrasse-wine route) that runs mostly in Alto Adige from Salarno to Bolzano.

Trentino-Alto Adige, with borders on Austria and Switzerland, is split into two distinct provinces. Trentino, around the city of Trento (or Trent) to the south, is historically Italian in language and culture. Alto Adige, around the city of Bolzano (or Bozen) to the north, is known as Südtirol to the prominent German-speaking population. The South Tyrol, historically part of Austria, is officially bilingual.

Santa Margherita Pinot Grigio 2005

Pinot Gris/Grigio from Trentino-Alto Adige, Italy

Winemaker's notes:
This dry white wine is pale straw-yellow in color. The clean, intense aroma and dry flavor with pleasant green apple aftertaste make Santa Margherita Pinot Grigio a wine of character and versatility.

Culinary suggestions:

Excellent as an aperitif , ideal accompaniment to seafood salads and fish-and shellfish-based pasta and rice courses. Perfect with white meats and boiled or grilled fish and with soufflés.