Cooking With Parmesan 'The King Of Cheeses' | Gino's Italian Escape E9 | Our Taste

Gino D’Acampo explores the region of Emilia-Romagna, famous for parmesan, which Gino uses to enhance a colourful dish of fried aubergine, juicy tomato and soft mozzarella. Subscribe to Our Taste: bit.ly/3OZoDcV

Gino D’Acampo explores the gastronomic region of Emilia-Romagna. The region is famous for its outstanding cured meats such as Parma ham but Gino is amazed to discover an ancient cellar packed with ‘the king of cured meats’ – culatello. These prized, refined hams hang like mysterious bats from the cellar roof. The area is home to parmesan, one of Italy’s best-loved hard cheeses and Gino uses it to enhance a colourful dish of fried aubergine, juicy tomato and soft mozzarella. Gino’s culinary quest for exceptional food continues in Modena, where he investigates some of the world’s best traditional balsamic vinegar. Our chef is keen to sample the intriguing dark liquid, which has made Modena famous. After a blissful tasting, Gino produces a stunning plate of chicken and pancetta in balsamic vinegar, served with a vibrant asparagus and cherry tomato salad

This film was first broadcast: October 2014

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