A Food and Wine Tasting Organized by Prosciutteria Martin in Pordenone

August 20, 2013

This post is not on Sicily.

The European Commision is carrying out a campaign, “Stop Food Waste”, which has the purpose of bringing awareness to the topic of food waste. In Europe, 180 Kg of food is wasted per person per year. This year, EPCAS, European Party Caterer Association, held their Summer meeting, in Pordenone, Italy and the topic was “Stop Food Waste” .

Some old friends of mine, the Martin’s, who run Prosciuterria Martin in Pordenone, organized a food and wine tasting event for the EPCAS Summer Meeting participants and asked me to join them and lend a hand.

The food and wine tasting took place in the cloister of an old convent dating back to the XIII century, in Pordenone. Local wine and food producers participated sharing their products and original recipes. This was an opportunity to share Italian culinary products, presented by the producers themselves, to the EPCAS group, owners of sixty companies coming from all over the world.

The evening was quite enjoyable as people mingled and tasted a variety of foods and wines accompanied by music. Not even a sudden downpour could stop everyone from having a wonderful time.

The menu and the names of some of the local producers that participated in the food and wine tasting event:

Lovison:

salame friulano con pane e crostino con il lardo

local pork salami with bread, toasted bread with bacon

dalla cucina: tartina di pane tostata con il muset e salsa al cren

toasted bread with muset (boiled sausage) and horseradish sauce

Latteria di Aviano:

assaggi di formaggi tipici della latteria

samples of local cheeses

dalla cucina: il frico

frico: regional dish made of cheese and potatoes

Dok Dall’Ava:

due tagli di prosciutto di San Daniele Dok abbinato ad un bocconcino di melone

two different San Daniele Prosciutto Crudo with melon

Vicenzutto:

tartare di carne bovina servita con pane tostato e le fantasie di Vic

beef tartare served with toasted bread and Mr. Vic’s fantasy

dalla cucina spiedino Pordenone

skewer Pordenone

Friul Trota:

gli sfiziosi assaggi delle specialità di Pighin

Mr. Pighin’s delicious samples

dalla cucina la tartare di trota dolce fumo, zucchine, riso Basmati e basilico

tartare of smoked trout, zucchini, rice and basil

Valsana:

Gran Kinara formaggio di vacca stagionato fatto con il caglio vegetale “Cardo”

Gran Kinara seasoned cow cheese prepared with vegetable rennet

Prosciutteria F.lli Martin:

dalla cucina: risotto all’onda alle zucchine e fiori di zucca

con gran Kinara ed Extravergine dei Dogi

creamy risotto of zucchini and pumpkin flowers with Gran Kinara cheese and Extra virgin oil “dei Dogi”

gnocchi di patate fatti in casa al figomoro

Potatoes home-made gnocchi with black figs from Caneva

Esquimau:

Stuzzichini gastronomici freddi: Nuvoletta di Verduzzo, aperitivo al gelato di latte caprino e nuvoletta di Verduzzo. Ricoperto al Montasio, tramezzino al mantecato di Pitina e scaglie di Montasio.

cold appetizers

Agana: gelato di mandorle siciliane con inserto di albicocche all’Asti e amaretti.

servito con Alba Traminer passito Borgo delle Oche

almond ice cream with an apricot sauce

served with Alba raisin wine from Borgo delle Oche

Photos:

The cloister where the wine and food tasting took place – Photo courtesy of Ms. Beijsens, organizer of the Summer Meeting