Granda Padano at Identit Golose New York and Chicago 2014

03-11-2014
Elisabetta Serraiotto, Marketing & Comminication Manager of Consorzio di Tutela Grana Padano, with Rosanna Marziale and Lidia Bastianich at Identità Golose New York 2014 (photo credit Francesca Brambilla e Serena Serrani)

Elisabetta Serraiotto, Marketing & Comminication Manager of Consorzio di Tutela Grana Padano, with Rosanna Marziale and Lidia Bastianich at Identità Golose New York 2014 (photo credit Francesca Brambilla e Serena Serrani)

 

Photo credit: Francesca Brambilla e Serenna Serrani 

 

 

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Palla di Mozzarella by Rosanna Marziale, chef of Le Colonne restaurant in Caserta: the heart of the fried mozzarella is made by pasta, pesto and Grana Padano
Rosanna Marziale preparing her Palla di Mozzarella
 Mario Batali explaining his Goat Cheese Gnudi with Tomato Soup
 Goat Cheese Gnudi with Tomato Soup by Mario Batali
Paolo Marchi and Mario Batali introducing Denny Imbroisi, testimonial of the new generation of Grana Padano Taglio Sartoriale Worldwide. Imbroisi won the Taglio Sartoriale project with his Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse   
Denny Imbroisi's Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse 
 Denny Imbroisi
The antipasto prepared by Ugo Alciati and Denny Imbroisi: Pumpkin Gnocco with Grana Padano foam  
Grana Padano at the first edition of Identità Golose Chicago
Saffron and Milanese Rice D’O "Expo 2015", Davide Oldani's dish prepared with Grana Padano at Identità Golose Chicago
 Tony Mantuano, chef of Spiaggia restaurant in Chicago, preparing his Gluten Free Crescenza Ravioletto with Grano Padano, Porcini Mushroom Butter Sauce and White Truffle
Tony Mantuano's Gluten Free Crescenza Ravioletto with Grano Padano, Porcini Mushroom Butter Sauce and White Truffle
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