About The Culinary Project “Assi nella Manica” in London
The European Agricultural Fund for Rural Development and the Emilia Romagna Region in Italy have funded a special project to promote Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O. in the UK. The Culinary Project “Assi nella Manica” campaign promotes the history, production, quality and uniqueness of these P.D.O. products and highlight the importance of the Emilia Romagna Region.

The Culinary Project “Assi nella Manica” includes; events at Massimo, Petersham Nurseries, Sager and Wilde and Bocca di Lupo; culinary trainings at Selfridges, Briciole Deli and Harrods; as well as online and social media marketing programmes. Italian chefs from the Chef to Chef organisation will work with chefs from the above mentioned restaurants to create bespoke menus featuring Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O.

About Parmigiano Reggiano P.D.O.
Parmigiano Reggiano, known as the King of Cheeses, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. It’s the only cheese that has such an extensive maturation, which develops its delicious flavour and unique characteristics.

The use of raw milk and the richness of natural ingredients make this cheese a superior product. A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium. The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility. At the end of the minimum period of ageing, an expert from the Consortium examines each cheese wheel one by one. If a wheel passes inspection and meets the requirements of the P.D.O. (Protected Designation of Origin), it is fire-branded with an oval mark that reads “Parmigiano Reggiano Consorzio Tutela.” On the contrary, the identifying marks and the dotted inscriptions are removed from any cheeses which do not meet the requirements.

Within the European Union, Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan. In many areas outside of Europe, the name has become genericized and is used by a number of hard Italian-style grating cheeses even if Parmesan means “from Parma”. However, Parmigiano Reggiano is “the only Parmesan” as it is made in a restricted geographic area using stringently defined methods and according to P.D.O. regulation.

Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. For more information about Parmigiano Reggiano, visit www.parmigianoreggiano.com.

About Aceto Balsamico Tradizionale di Modena P.D.O.
Aceto Balsamico Tradizionale di Modena P.D.O. is a truly unique product, as it is not simply a vinegar, but also considered a seasoning. It is farm produced and comes from the first transformation of grapes grown in Modena. Before the alcoholic fermentation process, the grape juice or “must” is boiled direct on the flames, until its volume is reduced. After that, the must is left to cool and settle, then it is poured into wooden barrels, and subsequently into smaller and smaller ones for at least 12 years. In this way it acetifies slowly and becomes concentrated, matures and becomes refined. Aceto Balsamico Tradizionale di Modena P.D.O. is dark brown in colour, thick and shiny. Its scent is distinctive, complex and penetrating and has a pleasant and harmonious acidic component. Its flavour is both sweet and sour, well balanced and has numerous complex lasting nuances. The vinegar is available in two ages: one aged for at least 12 years and the other, “Extravecchio”, aged for at least 25 years.

All Aceto Balsamico Tradizionale di Modena P.D.O. is examined and judged by a board of five expert tasters. After that, it can only be sold in special bottles-cruets, each with a numbered guaranteed seal.

For more information about Aceto Balsamico Tradizionale di Modena P.D.O., visit www.balsamico.it/gb/index.htm.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.