St. Helena, CA –
The Culinary Institute of America presents a free online learning course——available now. This comprehensive online program features
streaming video recipe demonstrations focusing on four Italian Protected
Designation of Origin (PDO) products: Grana Padano cheese, Montasio cheese, Prosciutto di Parma, and
Prosciutto di San Daniele. The recipes and supporting materials in the course explore
the limitless potential of these prized ingredients in classic Italian
applications and in contemporary global cuisine.
“How Do You Say Umami
in Italian?” explains the Protected Designation of Origin classification
and includes chef-tested recipes featuring these PDO products, all downloadable
and demonstrated in streaming video by CIA Chef-Instructor Bill Briwa. The recipes and video content were specially
crafted for both foodservice professionals and food enthusiasts.
People around the world enjoy the flavors of Italian food. Why
limit those tasty ingredients to Italian cooking? The cured hams and aged
cheeses that make the Italian table so inviting can add umami depth,
originality, and appeal to savory dishes from anywhere. To showcase the
versatility of these Italian products, Chef Briwa demonstrates how to use these hams and cheeses in both Asian and Western
concepts.
Among the original recipes created for this online cooking course
are Prosciutto di Parma Rolls with Asian Pear and
Wasabi Aioli; Grilled Pizza with Prosciutto di San Daniele, Burrata,
and Olive Dust; French Onion Soup Topped with Montasio Cheese Soufflé; and Flatbread with Grana Padano,
Asparagus, Mushrooms, and Togarashi. “How Do You Say Umami in
Italian?” was produced by the , which has won two
James Beard Awards for Best Webcast.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): French Onion Soup Topped with Montasio Cheese Soufflé. (Photo credit: Kristen Loken/CIA)
Photo 2: Tataki: Japanese-style Seared Beef Carpaccio on a Black
Sesame Montasio Frico. (Photo credit: Kristen Loken/CIA)
Photo 3: Prosciutto
di Parma Rolls with Asian Pear, Daikon Sprouts and
Wasabi Aioli. (Photo credit: Kristen Loken/CIA)
Photo 4: Grilled
Pizza with Prosciutto di San Daniele, Burrata, Olive
Dust and Herb Salad. (Photo credit: Kristen Loken/CIA)
Media Contact:
Stephan Hengst
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845-905-4288
s_hengst@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier culinary
college. Dedicated to driving leadership development for the foodservice and
hospitality industry, the independent, not-for-profit CIA offers associate
degrees in culinary arts and baking and pastry arts; bachelor’s degree majors
in management, culinary science, and applied food studies; and executive
education through its Food Business School. Its conferences and consulting
services have made the CIA the think tank of the food industry in the areas of
health & wellness, sustainability, world cuisines & cultures, and
professional excellence & innovation. The college also offers certificate
programs and courses for professionals and enthusiasts. Its worldwide network
of 48,000 alumni includes leaders in every area of foodservice and hospitality.
The CIA has campuses in New York, California, Texas, and Singapore.
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