Until recently, I would have associated the word quartet with a musical composition of four instruments or voices; now however, the composition of a quartet for me also implies a union of flavours that celebrate the authentic taste of Tuscan excellence.
The symphony of flavours is comprised of Finocchiona IGP, Olio Toscano IGP, Prosciutto Toscano DOP and Pecorino DOP, all of which were highlighted in a Masterclass presented by the ICCO in collaboration with the Region of Tuscany and the consortiums of the aforementioned products.
Before singing the praises of each, I would like to outline what their accompanying designations:
DOP or PDO refers to Protected Designation of Origin (Denominazione d’ Origine Protetta), this designation of origin guarantees that the product is produced, processed, and packaged in a specific geographical zone and according to tradition.
IGP or PGI refers to Protected Geographical Indication (Indicazione Geografica Protetta), this designation links the product to a place or region where it is produced, processed, or prepared (at least one of the three production stages must take place in a specific area).
These are important designations that certify authenticity and true Italian taste (you can learn more in my blog post Certified True Italian Taste).
With certifications out of the way, let us direct our attention to the main stage if you will, and cast a spotlight on each of the products individually:
Finocchiona IGP
This aromatic Tuscan salume is still relatively unknown on North American charcuterie boards. Finocchiona, as its name suggests, receives its intense aroma and flavour from fennel seeds and flowers (finocchio). It was created by butchers in the Middle Ages who wished to provide an intense taste to cured meat (pork) without the use of pepper (a spice reserved for the wealthy). Fennel grew wild and in abundance in the countryside, making it the flavouring agent of choice. The pork meat is less finely ground than in other salamis, giving it a softer texture. Finocchiona has a rich meaty taste with a slightly sweet anise note.
Olio Toscano IGP
Tuscan Extra Virgin Olive Oil is produced throughout the entire regional territory as the landscape is painted with a variety of olive trees. This means that the oil can vary in taste, picking up the nuances of the land, depending on the production area. It is characterized by its fruity-fresh fragrance and golden yellow colour. Its taste is spicy-fruity with aromas of freshly cut grass, artichokes, and green olives, accompanied by a tart, slightly bitter almond note.
Prosciutto Toscano PDO
Every step in the production of Prosciutto Toscano is regulated. From humanely raising the Tuscan-bred pigs to cutting and seasoning the legs by hand to curing in special rooms with controlled temperature and humidity for at least 12 months. Prosciutto Toscano is dry cured with salt, pepper, and natural Tuscan aromas such as juniper and rosemary. The addition of these spices gives it a bold, earthy, and intense taste (which in my personal opinion is better).
Pecorino Toscano PDO
With sheep farming being one of the oldest practices in Tuscany, it is no wonder that a highly regarded sheep’s milk cheese comes from this region, Pecorino Toscano. There are 2 types of Pecorino: fresh and aged. Fresh Pecorino is aged between 20 and 60 days. It has a delicate rind, is soft to the touch and has a mild and fragrant taste. It has a light aroma of butter and hay, and the taste is sweet and clean.
The seasoned Pecorino is a semi-hard cheese that is aged for a minimum of 120 days. It has a thicker rind and more intense flavour but is not pungent. It has a distinctive aroma, of dried fruit and hay.
These four denominations create a harmony of tastes, aromas and emotions as was evidenced by Chef Robert Fracchioni during the Masterclass. Not only did Chef Facchioni guide us through the distinct melodies of this quartet, but he combined them together in a beautiful symphony of flavours to compose a panzanella salad (recipe follows).
The flavours of Finocchiona IGP, Olio Toscano IGP, Prosciutto Toscano PDO and Pecorino Toscano PDO are a Tuscan quartet that will win you over at first bite. Buon Appetito!
Panzanella Salad (serves 6)
Ingredients:
- 1 Kg. Ripe assorted tomatoes – cut into bitesize pieces
- 300 gr. Rustic Italian bread – cut into small cubes, about lcm and toasted.
- 1 Shallot – minced
- 150 ml. Tuscan extra virgin olive oil
- 30 ml. Red wine vinegar
- 2 cloves garlic – minced
- 2 bunches fresh basil – picked and coarsely chopped
- 2 slices Prosciutto Toscano PDO – cut into strips
- 6 slices Finocchiona PGI – cut into thin strips
- 89 gr. Pecorino Toscano fresco PDO – shaved with a peeler
Directions:
Place the shallots in a mixing bowl and add 10 ml. of red wine vinegar, then set aside.
Place diced tomatoes in a colander over a mixing bowl and toss with 8 gr. kosher salt. Let them drain into the bowl, tossing every 5 minutes for about 15 minutes.
Once the tomatoes are drained, add the garlic and shallots with the vinegar to the tomato water and whisk.
Whisk in the olive oil to complete the dressing and season with salt and pepper to taste.
Now toss the bread, tomatoes, cured meat, shaved cheese and basil together in a large bowl.
Add the dressing, toss again, and let set for 5 minutes before serving.
