Today we were at Autostrada’s Vancouver location to learn more about Prosciutto di Parma and Grana Padano.
This would be my first time at the restaurant, and I found them the perfect kitchen to best highlight these premium Italian DOP ingredients across the three course meal below.
But first we heard from their brand ambassador, Roberto Fracchioni, who would educate us on the product, to better appreciate what we had before us.
We started with a cracked wheel of Grana Padano. He described this as a “misunderstood cheese”, often confused with and living in the shadow of with Parmigiano Reggiano.
Both are both famous, hard Italian cheeses made from cow’s milk, but they differ in production rules, aging time, and flavor profile. While they look similar and are often used interchangeably, Parmigiano Reggiano is bound by much stricter production laws, making it more complex and expensive, while Grana Padano is milder and more affordable as an everyday option.
It is a natural cheese made from milk separating from curds and whey. It is best eaten as is. It had a lower fat content and is high in calcium and vitamins. It is often given for upset stomachs as it aids in digestion. It is also 100% lactose free, so great for those with dairy intolerances.
It is aged a minimum of 9 months with a centre like mozzarella. By the time we get it in Canada it is more like 13 months.
The cheese is described as being young, sweet, mild, and delicate with no grainy texture. It is approachable and lovely at a younger age, and when eating it, it doesn’t suck out all the saliva in your mouth.
Prosciutto di Parma is a premium pork product only made with salt, air, and time. It is completely natural and rooted in Italian tradition. The leg of the pig takes the longest time to cure at about 400 days. Canada requires is to be aged a minimum of 18 months up to 24. If the year is wet and cool, it takes longer to cure. The end product is gluten-free with zero nitrates and sulphates. After a year of aging it is no longer considered a raw meat product.
Our ambassador informed us that this was as natural a product as water and that there was less fat here than on bacon. So although there are fatty parts on the meat, it is best to enjoy them, as that is where the flavour is and it is part of Prosciutto di Parma‘s charm.
After we each got a taste of both as is, we were then invited to take our chosen seats and partake in the three courses that blended local terroir with European inspiration.
Our welcome cocktail would carry us through to the first course. This was an Italian play on a French 75 that they named “Amalfi 75”. I found this citrusy and bright, accenting our meat and cheese tasting that served as our appetizer. Prosciutto di Parma PDO & Grana Padano PDO cheese.
Our first course was toasted focaccia with a smear of stracciatella, dressed with aged balsamic and Prosciutto. This is the easiest way to highlight the quality of our DOP showcase. It was layered on flavour without diminishing the quality of meat.
The wine paring for this was Villa Sparina Gavi that reminded me of a Chardonnay with oaky, rich buttery, and warm notes.
Whereas the Pio Cesari Chardonnay, Langhe was not oaky and offered more lemony bright notes. This we had with our second course of agnolotti with ricotta and Prosciutto di Parma PDO filling. All topped with Grana Padano PDO cheese shavings. Each of these five bundles were packed with so much flavour, so rich that five was plenty to taste, appreciate, enjoy, then leave you wanting more.
Our main was a cod with & sage oil, contorno of roasted hispi cabbage layered with a Grana Padano PDO crema, finished with a Grana Padano PDO frico. I loved how vibrant the plate looked with contrasting colours of lime green and purple grape.
I am not a big fan on fish, so appreciated having the prosciutto wrap and flavouring it. Whereas the crispy cabbage wedge offered balancing acid to cut into the oils. I just would have liked it softer, as I found the vegetable leaves chewy stuck together.
The wine pairing for this was Casali Lambrusconi, Lambrusco Badia A Coltibuono Vin Santo, Tuscany. I found this out of place. The plate was already so punchy, so to offer something that stands out so boldly felt combative to the course. Although, the sparkling red did have a tartness to it that did cleansed the palate in a shocking way.
And despite not being a big dessert person, the last course was my favourite. Chocolate cheesecake with Grana Padano
PDO cheese gelato. Subtly sweet, the dark chocolate notes were incredibly complimentary to the umami cheesiness of the icy gelato. I love a savoury dessert so this was right up my alley, retaining its over all dessert aesthetic and energy.
In short, this was a great way to learn more about Prosciutto di Parma and Grana Padano; through witnessing and tasting some creative ways to incorporate them both into your next meal. It was all surprising and news to me as I typically have the former as is, in strips on a charcuterie board; and the latter grated overtop pasta, pizza, or anything remotely Italian.
Autostrada Osteria Vancouver House
1481 Continental St, Vancouver, BC V6Z 0G3
(604) 258-9988
autostradahospitality.ca
