Chocolate + parmesan sampling

Sabadì Chocolate + Gennari Parmesan

recipe bySimone Sabaini
poster by two


Ingredients

Soundtrack
“Kind of blue”
by Miles Davis
Lettura
Chourmo. Il cuore di Marsiglia
by Jean Claude Izzo

Procedure

A combination of strong colours, a night in which cynical, violent thoughts swirl around pleasure-seeking… and the final release is peace being restored.

About “Tritone” chocolate
The “Tritone” chocolate by Sabadì is created with bitter cocoa paste Nacional fino de aroma de Arriba and Sale from Trapani. The cocoa comes from Ecuador, it is a Nacional aroma fino de ASSS, the best selection on the market. It is a very aromatic cocoa, with strong floral notes and hints of banana. Our producers’ cocoa grows in a mixed cultivation, surrounded by trees which provide shade and therefore require less use of water and a less intensive fertilisation. The salt is authentic crystal, hand-picked in the heart of unspoilt natural beauty, the salt marshes of the Riserva Naturale Orientata Saline di Trapani e Paceco and is a unique example of the interplay between conscious and responsible human activities and the prosperity of nature. In this wonderful protected oasis, a biological reserve that protects a rich variety of animals and plants, the salt has been harvested using ancient methods since antiquity when it crystallizes on the water surface under the effect of the sea and wind. The gathering of this authentic, pure and integral, project and subject to the simultaneous presence of exceptional environmental factors, occurs in the middle of summer over a very short period of time during which the salt workers, custodians of tradition, collect the white frost of salt that forms naturally on the surface of the water: this is birth of the Fleur de Sel.

About Parmigiano Reggiano Gennari
The 18 months Parmigiano Reggiano is a fresh and delicate cheese with finely granular and elastic texture. At sight it is compact, light in colour and tastewise it is beautifully soft.


“An unusual, astonishing combination. In the game of sweet-sour-salty sensations that take place in chocolate the contrast of sweet and salty 18 months Parmigiano Reggiano fits in very nicely. In the end the fleur de sel enhances the flavour of the cheese.”