On the occasion of the Second Week of Italian Cuisine in the World, I’m excited to host a very special cooking class at the Italian Cultural Institute of Los Angeles, focused on cooking with Italian DOP and IGP products.
What’s DOP and IGP
DOP (Denominazione d’Origine Protetta) or Protected Designation of Origin, is a really strict certification given to those food specialties whose have unique features of the territory on which they are produced. This certification ensures that products are locally grown and packaged and impossible to imitate outside of their designated area of production.
IGP (Indicazione Geografica Protetta) or Protected Geografical Information is a certification less strict than DOP, given to those products for which their quality and peculiar characteristics depend on a specific geographical area of preparation and/or production.
Parmigiano Reggiano, Aceto Balsamico Tradizionale di Modena, Prosciutto Crudo di Parma are among all the most popular Italian DOP products worldwide.
How to recognize an IGP or DOP products? Check for the seal on the packaging of the product.
Join me Saturday, November 04, 2017 – 10.30am to 1.00pm at the IIC Los Angeles as I’ll have the pleasure to have my attendees taste :
Aceto Balsamico Tradizionale di Modena Acetaia Museo Boni
Parmigiano Reggiano Bertozzi America
Olio Extra Vergine di Oliva La Maolina Antica Locanda di Sesto
Prosciutto Crudo Di Parma Consorzio Prosciutto di Parma
…and cook :
Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Olio Extra Vergine di Oliva e Limone
To register call – (310) 824-7408
#aqueeninthekitchen #iicla #DOP #IGP #italiantaste
Photo credits: Mirko Miracle Urania
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