Asiago PDO Cheese to Be Featured at Foodie Events at Bavaro’s in Tampa, FL, January 16 and 19

Jan. 10, 2013 - PRLog -- TAMPA (January 10, 2013) – Italian food enthusiasts in Florida will savor some of Italy’s best Designation of Origin (PDO) cheeses at Bavaro's Pizza Napoletana & Pastaria (http://www.bavarostampa.com/) in downtown Tampa (514 North Franklin Street) during a series of special events created and hosted by food critic and writer Vincenzo D'Antonio (https://twitter.com/americamerica) this month.

Called “Another Day, Another PDO,” the food experiences are open to 40 guests and gourmands who make reservations and include two events highlighting Asiago PDO:

•   Wednesday, January 16, from 6:00 to 9:00 PM, pizza night featuring Altopiano Pizza (http://www.asiagocheese.it/de/presse/mitteilungen/view/27/asiago-and-speck-on-the-altopiano-pizza-foodie-tribute-to-the-unity-of-italy) with fresh (pressato) Asiago, Speck Alto Adige PGI (http://www.speck.it/en/speck-alto-adige.html) (Italian gourmet smoked and cured ham) and fresh cherry tomatoes.

•   Saturday, January 19, from 6:00 to 9:00 PM, dinner featuring seasoned Asiago PDO in an antipasto and in a dish with authentic Neapolitan linguine by pasta-maker Pastificio Di Martino (http://www.pastadimartino.com/pastificio/homepage-eng.php), plus a risotto with fresh Asiago PDO, all paired with the highly regarded 2010 Italian red wine by winemaker Anna Maria Abbona (http://www.omwines.com/OMWINES/Abbona.html), Dolcetto di Dogliani Sori dij But (http://www.nytimes.com/2013/01/09/dining/reviews/dolcetto...).

D’Antonio, who divides his time between Italy and Tampa while writing for Italia a Tavola magazine and on-line Italiaatavola.net (http://www.italiaatavola.net/), designed the occasions to introduce Americans to Italy’s PDO cheeses, a mark widely used in Europe to certify the safety, quality, and authenticity of all ingredients and the product’s domain.  

Named for the high plain of Asiago in Italy’s Southern Alps, Asiago PDO owes its distinctive taste, texture and aroma to its ingredients, traditional handling, and length of time it ripens.  The two types of Asiago PDO Chef Dan Bavaro (http://www.restaurantreport.com/chef_talk/dan-bavaro-tampa-pizza.html) will highlight are fresh or pressato – a cheese made from whole cow’s milk and aged for 20 to 40 days to acquire a soft texture and mild, sometimes slightly sweet flavor – and seasoned or mature – a cheese made from skim milk and ripened over a period of three to 12 months to gain a sharper, savory taste.

In addition to the evenings highlighting Asiago PDO, “Another Day, Another PDO” will include special events presenting recipes using two other Italian PDO cheeses, Mozzarella di Bufala Campana PDO and Gorgonzola PDO.  Other Italian food experiences D’Antonio has created include a tasting in Savannah, GA, of extra virgin olive oils PDO from Abruzzo, Italy, and tastings in the Tampa Bay Area of Asiago PDO and Mozzarella di Bufala Campana PDO paired with Italian wines.

He is helping organize a March 20th gala dinner at the Bacchanal restaurant in Caesar’s Palace in Las Vegas with Neapolitan Maestro Pizzaiolo Enzo Coccia (http://www.faithwillinger.com/travel/enzo-coccias-new-pizzeria) using Asiago PDO and Speck Alto Adige PGI to introduce Altopiano Pizza to 130 VIP guests.

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For more information, contact:  

Ivan Butina

Email:  ivanbutina@globalcommunicators.com  

Tel: 202-340-9293