Behind the scenes of filming for the Italian Trade Agency
(ITA LONDON)
We recently received more exciting news at La Locanda! Chef Patron, Maurizio Bocchi has been selected as one of 3 award-winning Italian chefs in the UK by The Italian Trade Agency in London to promote Italian cheese. The film crew and photographer were joined by the representatives from the ITA and media agency for a day of filming.
The brief was to develop two recipes using a selection Italian cheeses. For the first selection, Maurizio chose DOP Taleggio for its strong heritage, distinctive character and connection with his northern Italian roots. Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.
The recipe Maurizio created using this cheese was Tortelloni d’anatra con fonduta di Taleggio, a beautiful interpretation of freshly handmade tortelloni filled with duck, bathed in a rich and silky fondue of Taleggio.
Burrata Semifreddo
The second recipe was even more unique. Burrata has always been a favourite choice of Cinzia and Maurizio’s; a delicious Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture and is typical of Puglia.
The recipe created to showcase this cheese was an inspired and unusual marriage which was transformed into Burrata Semifreddo with a velvety chocolate sauce and fresh raspberries. This is not the usual way of making a Semifreddo but Maurizio does like to surprise and innovate.
Of course, Chef Maurizio is no stranger to being in front of the camera and needed only one take which meant there was plenty of time for a delicious lunch together before the team had to catch their train. Have a look behind the scenes, find out how filming went and watch the final videos of Maurizio making his exclusive recipes with cheese!
Find the recipes here: Burrata Semifreddo – Tortelloni d’anatra con fonduta di Taleggio
