Ep. 1022 CIBUS Pt.2 | On The Road Edition With Stevie Kim

Welcome to the Italian wine podcast. This episode is set in Arma at the twenty first edition of the International Food Fair at the Parma Exhibition Center. Since wine and food are so important, we wanted to hear what Italian food producers had to say about what wines they would pair with some of Italy's best products. Stevie Kim and our team traveled there. To check out this key event in the Italian agri food center. The platform enabling the companies committed to made in Italy to meet the major distributors, importers, and professionals of domestic and foreign markets. Hi. We're at Upstream. And, what's your name? I'm Juliet. My name is Julia. Oh, wow. What the coincidence? Oh my gosh. I started working here in twenty twenty, and, I'm in charge of orders says assistant. Let's say so. What what kind of products, do you do you sell? Mainly smoke it salmon, but then there is also the line of the p that we call it pure. So it's the fresh frozen Okay. And and where we I I don't know if you know this, but where do the where do this does the products come from? Is it? Yeah. It's a it comes from Faroa Islands. So we are in the deep north of Europe. Okay. Okay. Interesting. And, if you are going to pair your best what what what is your first, what is your best smoked salmon item that you guys have? Cause I'm seeing a lot of different things there. Yeah. Absolutely. Because we have different cuts that you can choose. And my fa personally, my favorite one is, the heart fillet. So it's the top part of the of the salmon. So if you look at the side, it's the top part. And I I really appreciate it because it's, also the the meat is so buttery. And so I appreciate it for this reason. There's there's something there. It's it's sort of it looks very, like, it's dry and a bit crispy. What is that? Yes. That's our new product. We launched here in Chibas at the fair. It's the season to smoke it salmon. Okay. It's brand new. How would you eat that? So we would prefer to eat it together with, something like a creamy, base. Yeah. Definitely. Because it's very strong. It's tasty, but it's very from. So is a concentrated salmon flavor? Yes. Definitely. What what what kind of wine would you would you personally want to drink with that? I'd say champagne. Yeah. Yes. Definitely. That's good. Okay. So I appreciate you, at your time, and, and thank you so much for talking to us. You're very welcome. Thank you. Hi. Okay. So I'm here at Ladaria. Tell me your name. Who tell me about yourself. I'm Nancy. I'm working in Ladaria. That area is based south of Italy. So Pulia, our company produced dairy products. We are famous for Burata. Our country is famous for Burata. That's why we produce burata and other dairy products. Burata, is that, that is made with, buffalo milk or with, cow's milk? No. It makes, with cow's milk, and it is, like, a bowl. We do it with add, and without add. Inside of burrata, there is a cheese. It is a soft cheese make with cream. Okay. And and if you were to sit down with a two pieces of burrata and, you know, a few other things. What would you what would what kind of wine would you have with that? Okay. When we are going to eat this kind of cheese of burrata, we usually, used to drink like white wine because it's a soft flavor so you can, taste more, the taste of burrata. Okay. So a white wine from, like, ulia? Or Yeah. We are fromulia. So I will, consider to drink, wine from Puyang. Okay. Okay. So thank you so much for for your time. And by the way, I tried that cheese over there. I think it's, I don't what is what is it? It is called, cachota. This one is, with chili. It's so good. Yeah. It is a little bit spicy, but the, the test is nice. So there there's a lot of spicy food in Pulia. Yeah. We're used to eat too. Thank you so much. Thank you. You too. Have a lovely day. Thank you. You too. Okay. So I, we are here at Geranarono, and I'm speaking with? Yeah. Correct. First of all, correct pronunciation for the Gallanarola and g r. I am Andrea Ray from marketing team in Granarolo. Fantastic. And, can you tell me a little bit about, you, you are a massive company. So is there any product here today that, is either new or special signature or something that you think is really amazing. Yeah. I mean, we have, large portion of our stand act dedicated to this new line. I'd like to talk about it briefly. It's dedicated to this an option of of from the company. So we have, sold these snacks from coming out with, with the brand's, good mama. So we are currently having two different kind of, of product under these brands. We have the bowls, the corn core balls with sprayed cheese on it. So we have actually a patent pending on the machinery that can spray the cheese on onto the bowls. So we are avail we are able to have three times more cheese than other similar products. And on the other house, we have also the cheese bites. So, these are a hundred percent cheese from our big Italian supply chain of milk. Only oven baked. So really, really tasty, really, really healthy as well. Okay. I I like I like cheese ball snacks. That's good. What what do you what kind of wine? Because we are the Italian wine podcast. So what kind of wine would you personally like to taste with this at an aperitivo? Okay. I'm not super, actually, a professional in wine. I'm more into, let's say, other, also other beverages, but I would go with something rather, mineral in solving. So we got an acidity at Bay, so not too much sour, but, yeah, I was thinking something. So Okay. Yeah. Something is What region are we in here? What's, It's from India Romania. Okay. Okay. Yeah. We're we're based, sixty kilometers more or less from far from the area. Yeah. The food valley, actually. So what we call food valley in Italy starts from modena, Volonia modena up to parmian, Gachenza. So this is where. Emilia Romanian closes all all all these places. Absolutely. Thank you so much for talking to us and taking the time out. I see you're busy preparing snacks and food and things for people. There's so many people here, so I appreciate it. It's been a pleasure. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp for fascinating videos covering Stevie Kim and her travels across Italy and beyond. Meeting winemakers, eating local foods, and taking in the scenery. Now, back to the show. Hi. Okay. So I'm here. Oh, that's it. And, what's your name? My name's Sylvia. Sylvia. And, this is, a really wonderful stand with lots of cheese. Can you tell me about the cheese? We produce, Granapada, and Provolona. And they have different seasonings like ten, twelve months, and the Provolona, it's, can be mild or sharp. Alright. Do you have, like, a cheese that your company is really known for, maybe internationally or in Italy? Yes. The most famous cheese of our company is Granapadano, and, it's really tasty. So if you were eating, this grana padano cheese, what would you drink with it? If you were drinking any wine in Italy? What what was your favorite beef? I think that I would drink a sparkling wine And, personally, I love cavallari blam de Blanc, which is, really, really good. Yeah. And I think that it, it matches perfectly with our Granna Padano. Okay. Okay. That's wonderful. Thank you so much for it. Taking the time to speak to us. My pleasure. Thank you. Hi. Hi. I'm here with you here at, what's the company called? Okay. I I was gonna say it, but I don't think I could say it as well as you. What's your name? My name is Marco. Okay. And, what do you do here? I we are here, to product, we we show our product. That is, parmigiano Regiano. Cheese. This is a this cheese is made in Collecchio, the price of parma. And we have all the supply chain because we have the grass, we have the cows, and we we produce the music, and after the cheese. Okay. We have a good company that You can also visit the we have guided tours. We can visit it. We have the shop online, and also when you can can do it, we we can pro we can, have gifts, and everything. Okay. So, I guess my question to you because it it's a very famous kind of cheese. Right? So if you are having some of this cheese, what is your what what what would you drink with it? Because Italian wine, what would what Italian wine would you drink with it? In my opinion, I I prefer, the sparkling wine, white white sparkling wine as a Frenchicorta wine or prosecco. Okay. This is a good combination with the cheese. Okay. Okay. And, just out of curiosity, if, if tourists were coming here, and, they didn't know anything about, you know, the the this kind of cheese and and the wine and and all this stuff. What would you say to them? Like, what how would you how would you introduce this to a tourist who has never experienced this kind of Italian? Jeez. You know? Yes. It's like a culture almost. Yes. I understand. This is famous because, you can you can use this kind of cheese. You can transport cheese everywhere in the water because it's it's not a soft cheese. So you can have it in the kind of combination. Okay. It's a combination with, We've meat with pasta with every kind because you can grate cheese and on inside the pasta, and you can put on the pizza as well as you like. This wine is, it's also good for, because the the the preparation of the cheese comes from the the twelve months. And so also is, is good for your stomach as well because you can. Yes. Because people that maybe are are at some others to to food the cheese. This kind of cheese is tolerated to to disperse. So for lactose intolerance. Yes. Alright. For lactose intolerant, I suggest after twenty four months. More than twelve. Because, the lack is is, is going to disappear in the cheese. Okay. Just a random question that has nothing to do with anything, but how do you guys what do you guys do with these when you're done because it's a beautiful, showcase, but it looks like they're pretty heavy. Yes. It, the average, forty kilos. I know, do they stay here? Do you give them away? Do they does somebody carry them back? No. No. No. No. No. No. Let's stay here. Let's let's stay here. This is not only for the shows. If you go and you go, no, no, and you come and you visit, we also can you know, like, lift it a little bit and you see that it developed. Usually, the, you have the graduation of the moms. When they start the moms, they, like, when they are, it's it's the the cheese is very young. Like you have forty two kilos of the when it becomes older, like, twenty, forty eight or like that, it becomes drier. Saw the it the the it's just, like, a thirty eight, thirty eight kilos. Okay. Well, honestly, that was kinda interesting. I I did not know that about she's about this particular type of cheese. So thank you so much for taking the time to talk to us, and, have a good day. Thank you to you, and you're welcome. Hi. Hi. Okay. So we are here at Comellini, at Chippo's. And what is your name? Luca. Luca. Camellini. Okay. So tell me about your colors. We products, is a cheese soft cheese, typical from Emida Romania. The best is that is a p d o. Oh my god. Wait. Wait. Squacqueroni. The name is guacqueroni. Remember the, cream cheese. So squacquerone. It's typically with the Piedina. We use, to hit Piedina, ham, vegetables, and Swacquerone. I've never heard that before. That's interesting. This is very typical coming from Romania, rimini, for Lichizena along the Adriatic Sea. Okay. And we use pakarone, and, also, we product, Stacchino, produced Stacchino, ricotta, only from milk. It's a particular type of ricotta. The name is Mus Delate. Okay. Because it's witty, and softer. And and is there a dish, typical, Emilia Romania dish that you would put the one of these cheese is in that is your favorite. My favorite is pocaroni. Okay. Yeah. It's the best one. What dish though? What type of of, recipe would you use like something that you like to eat at home. And and then what kind of wine would you eat with that dish? We use, with, also in the pasta. But the the typical is with Cadina. Cadina. And, we, use with the Trebiano is a, white wine, and is flavor, very good Okay. Okay. No. I liked Rubiano. Okay. So I appreciate you taking the time to talk to us. It was a pleasure. Thank you. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianwine podcast dot com. Any amount helps cover equipment, production, and publication costs. 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