Over the summer, we really enjoyed partnering with the fresh pasta delivery service, Pasta Evangelists, for the ultimate cheesy partnership with Parmigiano Reggiano (this definitely had nothing to do with the free pasta samples we received!).
This year, we were keen to partner with a brand that matched Parmigiano Reggiano's values and target audience. According to some of our recent research, most people in the UK associate Parmigiano Reggiano with grating it on pasta. Partnering with Pasta Evangelists helped fortify this association of pasta with Parmigiano Reggiano, but also made customers think about the other ways to use Parmigiano Reggiano, such as a in a Parmesan crumb or in a cheese sauce.
Our partnership began with a joint menu of the following delicious dishes, which were sent out to the loyal customers at Pasta Evangelists:
Fennel & mascarpone tortelloni with walnut-thyme pangrattato & Parmigiano Reggiano
Gnocchi rustici with 30-month aged Parmigiano Reggiano & sage cream
Lasagne with beef & barolo ragù, Parmigiano Reggiano béchamel & 30-month aged Parmigiano Reggiano crust
Conchiglioni with slow-cooked lamb shoulder ragù & Parmigiano Reggiano
Giant gnocchi filled with spicy N'duja sausage, arrabbiata sauce & Parmigiano Reggiano
These recipes were promoted on social media and were also picked up by influencers who loved the cheesy pasta collaboration.
We also hosted two fresh pasta-making masterclasses at Enoteca Rabezzana with Pasta Evangelists' chef and sfoglina, Roberta d'Elia.
At the beginning of the classes, Roberta led a tasting of the three ages of Parmigiano Reggiano alongside a glass of Prosecco. She encouraged our guests to guess how old each age was through the aromas and flavours, then giving a brief overview of the properties that make Parmigiano Reggiano a premium product, its area of origin, and its nutritional characteristics. We also got to pair the "King of Cheeses" with fruit, crackers, fig jam, and homemade honey from Roberta's family farm in Puglia! Needless to say, these pairings were absolutely delicious.
Once the snacking was complete, it was time to make some pasta! Guests set up at their pasta-making stations to begin making their ravioli stuffed with ricotta and Parmigiano Reggiano.
Roberta was an excellent teacher, and promptly got the whole class rolling, stretching, and stuffing their ravioli. At the end of the class, all our guests left full-bellied with gift bags filled with goodies from Parmigiano Reggiano and Pasta Evangelists.