Recipe at: http://ciaprochef.com/legends-from-europe/recipe7/

Chef Bill Briwa from The Culinary Institute of America shows us how to make a beautiful grilled pizza Grilled pizza topped with Prosciutto di San Daniele, burrata cheese, olive dust and a herb salad. Prosciutto di San Daniele is a Protected Designation of Origin certified product that must be cured in the Friuli-Venezia Giulia region of Italy.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe5/

For chefs, umami is fundamental. It’s like a secret seasoning, an ingredient that makes every dish more craveable. Chef Bill Briwa from The Culinary Institute of America was put to the task of creating an umami seasoning, and in this video he shows us how to use Grana Padano cheese, dried mushrooms, and browned butter solids for an umami-intense topping delicious on popcorn or potato chips. He uses one of the world’s oldest cheeses, Grana Padano, in this recipe.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe1/

In this recipe Chef Bill Briwa from The Culinary Institute of America shows us how to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is a Protected Designation of Origin product from north-central Italy that is aged for a minimum of 12 months.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe2/

Chef Bill Briwa from The Culinary Institute of America shows us a delicious twist to elevate an old classic. Instead of topping his French Onion soup with croutons and melted cheese, he shows us how to top his bowl of soup with a Montasio cheese soufflé. He uses Montasio, a Protected Designation of Origin cheese that has been made since the 13^th century in Northern Italy.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe4/
 
People around the world enjoy the flavors of Italian food. So why limit those tasty ingredients to Italian cooking? In this video, Chef Bill Briwa from The Culinary Institute of America prepares Tataki, a Japanese-style seared beef carpaccio, garnished with crispy shallots and garlic chips, dressed with citrus, soy and ginger, all served on a black sesame Montasio frico. For the frico, he uses Montasio, a Protected Designation of Origin cow’s-milk cheese from Northern Italy.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe8/

Chef Bill Briwa from The Culinary Institute of America shows us how to make a hearty salad with roasted winter squash, tomatoes, arugula and Prosciutto di San Daniele. Prosciutto di San Daniele is a Protected Designation of Origin certified product from Italy that must age for a minimum of 13 months.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe6/

Chef Bill Briwa from The Culinary Institute of America shows us how to make chilled soba noodle salad with Prosciutto di Parma two ways: Fried into crisps and plated freshly sliced. Prosciutto di Parma is a Protected Designation of Origin product with a nutty aroma and silky texture perfect for this application. Chef Bill adds sesame-roasted shiitake, scallions, toasted black sesame seeds, edamame, and hijiki seaweed for added flavor and texture.

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Recipe at: http://ciaprochef.com/legends-from-europe/recipe3/

The aged cheeses that make the Italian table so inviting can add umami depth, originality and appeal to savory dishes from everywhere. In this video, Chef Bill Briwa from The Culinary Institute of America prepares an Asian-inspired flatbread with a savory cheese custard. For the custard, he uses Grana Padano, a Protected Designation of Origin cheese from the Padana Valley in Italy.

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