I am still enjoying the wedge of Reggiano Parmigiano that I brought back from the facility that James and I visited in Parma Italy over a year ago and chronicled in our publication feature. I am delighted that this cheese has stayed fresh for so long, and even maintained its’ signature crystalline grana crunch and flavor. I am guilty of using it too sparingly, but I was reluctant to use it in a recipe that wouldn’t allow the flavor to come forward. I found myself purposely seeking out recipes that I knew would come alive with the distinct flavor of the Parmigiano. Dishes like Pasta Carbonara and Ragu Bolognese tasted like they never have before. Recently, I have added the traditional Caesar Salad to the list too, which the family loved so much that I have been making it a couple of times a week. I have already eaten more anchovies in the last month than I think I have my entire life. I even had to invest in an industrial size jar of anchovies from Matiz (thanks to James feature in the Tapas story in this issue) due to the increase in local demand. All I can say is there is nothing like the real thing, and thankfully we have a great community of importer/distributors that are devoted to getting these great specialties to our local markets.
Now it’s on to the Summer Fancy Food Show to see the latest taste sensations from domestic producers and the latest foods to hit our shores. Just when you thought we had all the cheese and cured meat in the world here, another great turns up, courtesy of the importers who search the world for our benefit. When you think about it, the importers do hold some power over what we eat. At any time they could say that their catalogs are full, and they don’t need another variety, and there is not much the average person could do about that. Fortunately, the demand for the great cheeses of the world have been strong, and importers have found enough retail buyers to partner with in orders to help promote these products to the end consumer. Without that partnership, I doubt the cheese business would be where it is today.
I applaud those that have worked so hard to bring great food specialties to our local food retailers. I feel that the Fancy Food Show is, in part, a celebration of the market that all of the industry participants have helped to create. Keep up the good work!