Food Pairing

The ‘king of cheeses’, this hard cheese is the Italy's most famous cheeses. It takes its name from the two regions of Parma and Reggio in north-central Italy.

Only cheeses that meet the strict criteria of the DOP certification system, which guarantees origin and traditional production methods, can be stamped with the authentic ‘Parmigiano Reggiano’ name. Ordinary Parmigiano-Reggiano cheese is
slowly matured over a period of 24 to 36 months. However, some cheeses are matured for more than five years, and the cheese institute keeps cheese that has been matured for a whopping 100 months (more than eight years)!

In Italy, for all Italians, Parmigiano Reggiano cheese is an important part of daily diet. It is eaten as it is, sliced or grated over pasta for a savoury taste. Its deep and unique flavour adds a magical touch to any dish.

A special prosciutto from the village of San Daniele in the Friuli region of the mountains of northern Italy, carefully crafted by 29 producers and known as ‘Prosciutto di San Daniele’, with DOP certification.

The secret of this ham is the natural environment of the production area. The village of San Daniele is located at a special crossroads created by nature, where the cold winds blowing down from the European Alps at the northern tip of Italy
meet the moist, warm winds from the Adriatic Sea. This unique geography and climate is considered ideal for cured ham production. The rich flavour and nutty aroma of this cured ham cannot be imitated anywhere else. The ham is also special in Italy, as it is produced in small quantities and is therefore rather
expensive. The pairing of Italy's best quality cured ham with sake is an experiment that even Italians are crazy about.

Truffles are a type of wild mushroom that grow underground, rather than above ground, by extending their mycelium. They are a rare ingredient, with around 60 to 70 varieties known throughout the world, and are called ‘Tuber’.

In the food pairing judging for the Milano Sake Challenge, three types of truffle, which are considered to be particularly delicious, will be used in thin slices in beef tartare or scrambled eggs. This will be a special opportunity for high-end restaurants and gourmets in Japan, Italy and around the world to become aware
of the wonderful matching of truffles and sake.

Tartufo estivo (summer truffle)

A highly popular black truffle that is harvested between April and August. It has a thicker skin than other truffles and can be stored for longer, making it very versatile and widely loved around the world. Its delicate flavour, which is not too strong, cansurprisingly enhance the taste of light dishes such as carpaccio of white fish, tartar of red meat, and oil-based pasta.

BIANCHETTO: Spring white truffle

This is a type of white truffle, but it is a very rare variety that is slightly smaller and grey inside. It is a valuable truffle with a unique strong flavour that is only harvested for one month in spring. As the amount in circulation is small and it does not keep for long, it is extremely rare even in overseas restaurants. It is a rare gem that foodies drool over.

TARTUFO NERO PREGIATO: Winter black truffle

Of all the black truffles that deepen in colour and flavour from winter to spring, the “Nero Pregiato” (precious) is said to be the highest quality. It is the king of truffles that restaurants, chefs and gourmets around the world go crazy for. In particular, the “Nero Pregiato” (black truffle from the Norcia area) from Marche region of Italy is the best of the best. The Milan Sake Challenge uses
this precious treasure of the earth, the Nero pregiato, in its food pairing judging.