Herma’s News – Special Italian Foods and Tasting
I have drunken deep of joy, And I will taste no other wine tonight. – Percy Bysshe Shelley
We are excited about the Italian foods we have to offer at Herma’s this weekend – especially Pecorino Romano and Culatello. Enjoy these special foods from Italy and be sure to take part in Herma’s pasta tasting Saturday afternoon in our Studio.
Delicious Spaghetti Cacio e Pepe – Served in our Studio!
Herma will be serving a lovely pasta using our Pecorino Romano and Parmigiano in the Studio this Saturday afternon, 12 p.m. to 2 p.m. Find the recipe for this lovely pasta dish on Facebook and through our blog at hermas.ca.
Featuring Pecorino Romano at the Cheese Counter
Pecorino Romano has been produced for over 2000 years since the time of the Roman Empire. This is a sheep’s cheese (pecora means sheep) that is grated for a salty finish to top popular Italian dishes.
Salt is what makes Pecorino Romano special as it may be used as a substitution for salt, but with a richness that salt can’t provide. Consider Pecorino Romano as you would a nice olive oil acting to enhance all sorts of dishes. The producers of this cheese are able to achieve this saltiness by having someone called a salatore rub Wheels of Pecorino Romano with coarse salt.
While Pecorino Romano is typically thought of as a topper for pasta, gnocchi, and risotto, it is also delicious roasted with…vegetables (zucchini, squash, fennel, and Brussel sprouts) – pizza (as it goes into the oven on the crust, and then again when it comes out) – eggs – salad dressing – pesto – mac n’ cheese.
Also Sample Brie with Truffles
Brie with Truffles is similar to Brie de Meaux, but with a sandwich filling of crème fraiche, mascarpone, and chopped black truffles. Pairs perfectly with champagne – ooh la la.
Special at Herma’s – Culatello King of Salumi
Herma’s feels fortunate to offer Culatello as only limited amounts are produced in Italy each year. Its soft, supple, silky texture has an indescribably delicious flavor which is similar to prosciutto but with a much more robust flavor. Made in the Parma region of northern Italy, this meat is massaged with wine and garlic, then salt and pepper, and matures for 16 to 18 months in 500 year old caves.
We hope you will visit us this weekend and take home these special foods from Italy.
Herma’s Fine Foods & Gifts