Two recipes by Andrea Aprea to replicate at home to feel like a real chef
Born in Naples and living in Milan, Andrea Aprea is one of the most exciting chefs on the Milanese culinary scene. From 2011 to 2021, he was executive chef at Vun, the city's first hotel restaurant to receive a Michelin star, which was doubled in 2017.
Aprea joined us in our kitchen to prepare two delicious Grana Padano recipes that are easy to make at home. In the first, Spaghetti di Gragnano "Selezione Gentile," Grana Padano Riserva, lime, anchovies, and Java pepper, the chef drew inspiration from traditional Roman cacio e pepe to create a dish where the creamy Grana Padano Riserva sauce combines the savory notes of anchovies, the freshness of lime, and the spicy touch of Java pepper. Quick and easy to make, we loved its balance and simplicity.
In the second recipe, Soft Grana Padano Riserva, Coffee, Whole Wheat Bread, and King Oyster Mushrooms, the chef plays on contrasting flavors and textures for an unexpected dish, perfect for this season. Using a siphon, Grana Padano Riserva is transformed into a soft and delicious foam that embraces the toasted notes of coffee and the herbaceous notes of thyme powder. The crunchy texture of the bread cubes and the delicate flavor of King Oyster Mushrooms complete this recipe, sure to win applause from your guests.
The maturation times of Grana Padano
Made exclusively from partially skimmed raw milk, naturally lactose-free and rich in vitamins and minerals, Grana Padano is aged for a minimum of nine months and only after careful examination by the Consortium's experts and an external inspection body, CSQA, is it awarded the fire-branded certification. After 20 months of aging, it can receive a new certification with the "Riserva" fire-branded certification from the Consortium's technicians.
Grana Padano aged for over 12 months has a sweet, delicate flavour reminiscent of milk, and a compact, light straw-coloured texture.
Grana Padano aged for more than 16 and 18 months has a slightly more intense straw color and already has the typical grainy texture of the cheese; the flavor is savory and pronounced, but never spicy.
Grana Padano "Riserva" aged over 20 months and over 24 months is the type chosen by chef Andrea Aprea for the two recipes: it has a particularly pronounced grain and a uniform white or straw color. Thanks to the long maturation, it has a richer flavor, without ever being aggressive.
A fascinating story
Grana Padano has a long and fascinating history, beginning almost a thousand years ago, when the Benedictine monks of Chiaravalle Abbey discovered a way to preserve excess milk, thus avoiding having to throw it away: they invented a hard cheese capable of standing the test of time. They called it "Caesus Vetus" in Latin, but due to its grainy texture and the common people's unfamiliarity with Latin, it became known as "Grana." In 1954, it was officially named "Grana Padano," after the adjective that identifies its production area. Originating in Milan, it is now produced in 32 provinces and five regions of the Po Valley: Lombardy, Emilia-Romagna, Veneto, Trentino, and Piedmont. Since 1996, Grana Padano has been protected by the DOP (Protected Designation of Origin) and is one of the great ambassadors of Italian excellence around the world.