On Tuesday, September 24, 2024, the Distinctly, Deliciously European luncheon was a curated showcase of two distinguished Italian products: Grana Padano PDO cheese and Prosciutto di Parma PDO ham. The event offered guests a taste of authentic European flavours and a deep dive into the history and heritage that define these beloved products. Held under the Taste What Europe Does Best campaign, it brought together culinary expertise, cultural heritage, and the quality standards that are unique to Europe.

Event Features

• Three-Course Italian Lunch & Small Bites: The luncheon featured a three- course Italian-themed menu, spotlighting Grana Padano and Prosciutto di Parma in every dish. Each course and bite highlighted the versatility of these ingredients, from appetizers to main dishes.
• Campaign & Product Overview by Chef Roberto Fracchioni: Chef Fracchioni presented the Distinctly, Deliciously European campaign, educating attendees about PDO products and their significance in European culinary traditions. His discussion emphasized quality standards and craftsmanship, illustrating what sets these ingredients apart.
• Preparation Tips: Chef Fracchioni shared expert techniques for slicing, storing, and serving Grana Padano and Prosciutto di Parma. His tips ranged from pairing suggestions to recipe ideas, ensuring guests left with practical advice.
• Q&A with Chefs: A concluding Q&A session with Chef Roberto Fracchioni and Chef Julian D’Ippolito allowed guests to ask questions about the products and Italian cooking techniques, enriching their appreciation of the nuances behind these heritage foods.

About Grana Padano PDO Cheese

Grana Padano PDO is crafted exclusively from raw, partially skimmed Italian milk sourced from Northern Italy. It must be aged for at least 9 months, and its lactose-free status, creamy texture, and savory taste deepen as it ages, allowing it to shine both in recipes and as a standalone cheese.

About Prosciutto di Parma PDO

Prosciutto di Parma PDO is an all-natural ham made from Italian-bred pork and sea salt, cured for at least 14 months. The process is guided by tradition and overseen by the Consorzio del Prosciutto di Parma, founded in 1963 to ensure consistent quality standards.

Funded by the European Union, this event and campaign showcased the excellence of European agricultural products, inviting guests to taste what Europe does best.