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Christmas at this Italian culinary institution will feature plenty of Parmigiano Reggiano. The iconic PDO cheese brand will take centre stage in Noi’s seasonal menu, designed by chef Gianni Pinto.
The renowned Italian chef has created a tasting menu for the occasion inspired by his native Italy and his vision of cuisine, which will revolve around one of his favourite ingredients.
This gastronomic experience, which will be available until the end of the year for 200 euros, becomes a Christmas ode to the PDO cheese that has been produced naturally for some 1,000 years with just three ingredients: raw milk, salt and rennet. The versatility offered by Parmigiano Reggiano Vacche Bianche, aged 24 and 36 months, with its characteristic flavour and intensity of nuances, is thus channelled by the chef into a menu divided into four blocks and 11 courses.
The tasting menu
The Parmigiano Reggiano by Noi evening begins with a series of appetizers including Parmigiano Reggiano cream-filled cornetti, Parmigiano Reggiano chips and vegetable crudité, accompanied by Ayala Blanc de Blancs champagne.
Next, a selection of starters will be served such as a caviar quenelle with a cloud of 24-month-old Parmigiano Reggiano Vacche Bianche -paired with San Marzano Edda Bianco Salento IGP-, a vegetable minestrone in a broth of Prosciutto Crudo di Parma and Parmigiano Reggiano accompanied by Terralibera Insieme, Verdicchio dei Castelli di Jesi Classico Superiore DOC, and, finally, one of their great must-haves: Parmigiana, paired with Barbaresco Roccalini wine.
Main courses will offer Gianni’s classic innovative twist on tradition through a Bergese raviolo, accompanied by Elena Walch Pinot Nero and a risotto al Parmigiano Reggiano, paired with Grattamacco Bianco, Bolgheri DOC Vermentino.
To put the sweet icing on the menu, the chef proposes a panna cotta with passion fruit gel and a veil of 24-month-old Parmigiano Reggiano Vacche Bianche milk. To round off the evening: the piccola pasticceria, a selection of Italian sweets based on cioccolatino, strawberry crostatina, lemon jelly and yuzu, all accompanied by a fabulous Umani Ronchi Maximo.
