On saturday evening we had the pleasure of joining Chef Mario Olianas and Filippo Berio at La Cucina Caldesi, Marylebone for a sardinian style food tasting event.
Nick, Douglas and Nicky went to the cookery demonstration with Nick speaking about the history of Rutland Charcuterie and our European and in particular, our Italian influences.
The chefs were Mario Olianas - chef, supper club host, and award winning cheese maker (based in Yorkshire now), and Stefano Borella - head chef at the famous La Cucina Caldesi cookery school.
We all - us and 20 attendees including Italian food bloggers and local foodies - got stuck in helping to create the spring feast, preparing a four course Sardinian menu which we enjoyed complete with specially selected wine pairings. Here's the pasta we made (under the very careful watch of Mario!)
We supplied classic fennel salami, prosciutto and coppa for tasting at the beginning of the evening and the prosciutto was also included in a fantastic dish of yorkshire pudding, ricotta and parsley (shown above) - we will post this recipe as soon as we get it 'officially'!
Mario is now well known for his award winning cheeses- in particular his famous Yorkshire Pecorino which was awarded a ‘supergold’ award at the Guild of Fine Food world cheese awards 2017- an award for the top 66 cheeses in the world! His ‘Leeds Blue’ also achieved an impressive silver and gold award.
We were thrilled to meet a fellow artisan producer making what would normally be imported products right here in the UK.
The next Filippo Berio event is on Saturday June 16th - follow them on Instagram or Twitter for news. If you would like to host a Rutland Charcuterie tasting event please contact firstname.lastname@example.org.