Packaging to match the product - Atti's of Bologna

It goes without saying that packaging can make all the difference in marketing a product. From the own-brand factory biscuit to the artisan chocolate maker, packaging sets out the manufacturers stall for how they want their product to be both perceived and priced. For the customer it can be complete trial and error when blitzed with countless options for the same product! 

In Bologna last week in Paolo Atti's deli, I discovered product and packaging that grasped me in equal amounts....and neither let me down. In short, the best handmade tortellini, boxed like I have never seen pasta boxed. Atti's, a fourth generation family business, have been on the go since 1900 and clearly know their customers and their food.

The tortellini were beautifully boxed, wrapped, ribboned with full storage and cooking instructions.  In one minor hiccup, I forgot to ask what to serve them with so I made a simple cream sauce - cream, a little pasta-water as stock, some parmigiano, black pepper and a little nutmeg! Worked a treat.

Chicken Parmigiano... tonight's sustenance.

Chicken Parmigiano is one of my simplest and probably tastiest recipes, but is…difficult…..to photograph, so there isn't a pretty picture to go with it. I discovered a basic version of this in my teens in a book somewhere at home and have worked up different variations since. It's straight forward, quick and requires very little attention.

For 2 people, roughly slice three chicken breasts and fry them off in a deep pan.  As the chicken starts to brown, chop lots of mushrooms in around it.

Pour in a half a glass or so of Sherry.

Place a complete layer of parma, or bacon (this needs to be fried off first)... or, as successfully trialed tonight, thinly sliced Speck.

Lastly, pile on top lots of grated Parmigiano Reggiano and spread it evenly. Leave it to cook away.  Generally this takes around 10 minutes.....while you're making the salads. When the sherry starts caramelising on the bottom of the pan, it’s ready to go.

Tips: 

Brandy works as well if you don't have any Sherry

The cheese does not HAVE to be Parmigiano.  This works as well with a smoked mozzarella, gruyere, or basic cheddar if that's all that's in the fridge.