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Industry Tasting Featuring Mario Pingue of Pingue Prosciutto Products at DiVino Wine Studio
Thursday, September 17, 2009 from 1:00 PM to 3:00 PM (ET)
Ottawa, Ontario
Event Details
INDUSTRY TASTING
THURSDAY, SEPTEMBER 17
1pm to 3pm
DIVINO WINE STUDIO
225 PRESTON STREET
OTTAWA ON
MENU DEGUSTATION
Pingue Prosciutti
Pingue Prosciutto Berkshire Ontario aged 2 Years
&
Pingue Prosciutto duBreton† 18 mos. Age
Capicollo
shoulder/collar meat salt preserved and dry-aged for 4 to 6 months
Pancetta
bellies are salt-preserved and dry-aged for 4 to 6 months
served Thinly Sliced and served “crudo” and “crisped”
Guanciale
Jowl “bacon” sliced and pan seared
Roasted Sausage
Pingue recipe has 4 ingredients duBreton pork, salt, black pepper, and chillies
NO
R.S.V.P. Online, email lavendemmia@prestonstreet.com or call
DiVino Wine Studio 613.221.9760 ext.21
WINES by Vinum Novum
†duBreton:
third party certified hogs that are raised by a cooperative of family farms Free of Antibiotics, Free of Chemical Growth Enhancers, Humane Treatment from Farrow to Finish, Vegetarian Feeds only (no animal by-products in the diet).
Pingue
Sea salt preserve only (no nitrates, no nitrates, no chemical preservatives)
Aging technique:Air-dry
When & Where
DiVino Wine Studio
225 Preston Street Ottawa,
Ontario
Canada
Thursday, September 17, 2009 from 1:00 PM to 3:00 PM (ET)
In Italian tradition, harvest time is when Farmers gather together to celebrate the earth's bounty, catch up with their neighbors, and offer their produce. It is a time of merriment, celebrating the end of the intense work involved in planting, growing, and harvesting. Wine -- being such an integral part of any gathering of friends -- has its own celebratory harvest tradition. Fresh off the vine grapes are poured into huge vats, and crushed in the first stage of this centuries old art form. View all La Vendemmia events at www.prestonstreet.com/lavendemmia/
