By infopadweb 7 May 2024
THE AFIDOP-FIPE GUIDELINES: A VADEMECUM FOR CATERING OPERATORS
The Guidelines for the Enhancement of DOP and IGP Cheeses in Catering Menus presented today at Cibus by AFIDOP – Association of Italian DOP and IGP Cheeses) and FIPE-Confcommercio (Italian Federation of Public Businesses) aim to promote the correct use of the names of Italian cheeses with Protected Designation of Origin.
Hence the need to create a tool that is capable of guiding catering operators in guaranteeing adequate valorisation of the products and that supports the Protection Consortia in their commitment to the protection and promotion of certified cheeses, describing their quality, territories and tradition. At the same time, they can become a concrete tool for spreading knowledge and combating the problem of counterfeiting, especially abroad.
The Guidelines, available here, offer detailed information on the correct wording to include in menus and on the methods of conservation, treatment and consumption of cheeses with a protected designation. The document presents a part relating to the general rules valid for all PDO and PGI cheeses and a part with specific sheets dedicated to 21 certified cheeses, with information on their production, characteristics, types and best presentation methods.
The Guidelines in fact offer indications on the correct use in full of the name of the cheese (e.g. Mozzarella di Bufala Campana DOP, Parmigiano Reggiano DOP, Grana Padano DOP, Pecorino Romano DOP etc.), as well as indications on the information to be inserted for this which concerns the types (e.g. sweet, seasoned, spicy) or shapes (salami, melon, conical and flask-shaped for Provolone Valpadana). Furthermore, the handbook invites us to avoid imaginative terms (e.g. black Asiago, tasty Asiago, etc.) and offers advice, depending on the product, on how to report seasoning on the menu (Piave DOP, for example, has 5). These details are also particularly important for “educating” consumers, who can better understand the characteristics of the product, such as flavor, as well as the tasting methods. Where useful, the inclusion of other information is finally suggested (if the menu allows it or if it is part of the restaurant’s philosophy): organic, vegetable rennet, mountain product, etc.
There is also no shortage of serving tips to better appreciate the organoleptic characteristics of the cheeses: Parmigiano Reggiano DOP or Pecorino Romano DOP should preferably be grated at the moment or in any case not left in the cheese boxes for more than a day. Asiago DOP, Caciocavallo Silano DOP and Montasio DOP – like many cheeses should be served at room temperature – should be removed from the refrigerator at least an hour before; Casciotta d’Urbino PDO, on the other hand, must be left to breathe for a maximum of one hour before consuming it. Mozzarella di Bufala Campana DOP should be served at room temperature, but for storage you must follow the instructions on the label. Quartirolo Lombardo PDO takes a few minutes while Strachitunt PDO takes about 2 hours.
Suggestions also arrive on the front of the service method and on the cheese trolley: DOP and IGP cheeses are perfect ingredients for the creation of dishes but are best expressed in purity or combined with compotes and honey. Highlighting the various types, when existing, or the different seasonings proposed is recommended.
