The Bite Magazine - Autumn/Winter 2021 - Issue 30

bitecuisine on the plate. The exhilarating taste of truffle took me to food heaven and back. It was that delicious! Next was the Panzanella Salad with 24-month Parmigiano Reggiano, datterini, basil and stracciatella, paired with 2017 Le Clos De La Meslerie, Vouvray white wine. Parmesan Dumpling with 18-month Parmigiano Reg- giano in a chicken and sunflower seed broth was light and tasty. You can pair this dish with the 2020 Costa Toscana, Unlitro di Ampeleia red wine. Duck Ravioli with 30-month Parmigiano Reggiano, parmesan whey sauce and watercress had a very delightful taste. It was interesting to see this dish presented as a striped disc-shaped with watercress dressing in a white frothy sauce that tasted awesome. It can be enjoyed with the 2018 De Stefani, Solèr red wine. I was amazed by the Wild Halibut with 48-month Par- migiano Reggiano and a carabineros (large deep-sea prawns)/moqueca (Brazilian seafood stew) sauce. I’m not an avid fish lover, but this dish played with my taste buds. It was soft, creamy and light, and the sauce put the icing on the cake (so to speak). The bonus was when chef Cagali came to our tables to delicately pour the sauce over the fish. A good pairing white wine for this dish is the 2019 Les Granges Paquenesses, La Mamette. This evening’s dessert was Strawberries with 24-month Parmigiano Reggiano, jersey milk, parmesan sable and balsamic, paired with the 2017 Clos Lapeyre, La Magendia de Lapeyre white wine. It was like a mini cheesecake enriched with beautiful decoration and a delicious sauce. I thoroughly enjoyed this dessert, as I did the other dishes. To finish off we had sweetcorn and caipirinha that looked like a lightly dusted pastry sitting on a bed of raw sweetcorn and accompanied by a plate of long cubed sugary sweetness. JRE and Da Terra truly expanded my palate with their finesse, attention-to-detail and artfully curated dishes. They demonstrated how prestigious cheeses like Par- migiano Reggiano can be used to create exquisite dishes that you may not have thought possible oth- erwise. It was a pleasant evening and I look forward to seeing more from JRE, Da Terra and Parmigiano Reggiano. www.parmigianoreggiano.com