Tag: Reggiano

Parmigiano Reggiano: the best for the anniversary – Italian cuisine reinvented by Gordon Ramsay

The Parmigiano Reggiano Consortium turns 90i: a round anniversary that the «king of Italian cheeses began celebrating with a very special event in Paris. At the Hôtel de Boisgelin, headquarters of the Italian Embassy in the Ville Lumière, with the Italian ambassador to France Emanuela D’Alessandro Journalists and experts from all over the world gathered with the guest of honor being Lo chef Massimo Bottura of the Osteria Francescana in Modena (three Michelin stars).

The Parmigiano Reggiano Consortium, the oldest

An event that kicks off the celebrations for the ninetieth birthday of the Consortium, the protection body that brings together all the producers of Parmigiano Reggiano, which is thethe oldest in Italy as regards food products. It was in fact founded on 27 July 1934, to protect, defend and promote this absolute excellence born in the Middle Ages throughout the world.

«I am very happy that the Parmigiano Reggiano Consortium has chosen the Italian Embassy in Paris as the setting for this important anniversary: 90 years is a birthday of absolute importance for everyone. I know that this choice was not random: France, for Parmigiano Reggiano PDO, historically constitutes one of the main foreign markets declared Emanuela D’Alessandro, Italian ambassador to France. «We have chosen the capital of the country as the venue for the event our first market in Europe with 12944 tonnes exported in 2022, to celebrate the marriage between Parmigiano Reggiano and France and start paving the way to bring out the distinctiveness of our PDOraising awareness on this issue not only among consumers, but also producers” he continued Nicola Bertinelli, president of the Consortium.

Parmigiano Reggiano samples

Event within the event of the Parisian party, the celebration of Parmigiano Reggiano champions: the 11 winning dairies of the Palios which took place in 2023, i.e. competitions in which each consortium member participated by entering a sample of Parmigiano Reggiano aged 24-26 months which was then evaluated by a jury made up of certified tasters from the APR (Parmigiano Tasters Association Reggio Emilia). Each of them was given the Golden Tollboothan unprecedented award from the Consortium.

The 11 winning dairies of the Parmigiano Reggiano 2023 Palios

Brugnoli F.lli Società Agricola (Bardi, PR) – winner of the Palio Città di Casina – Reggio Emilia
Social Dairy of Casola di Montefiorino sac (Montefiorino, MO) – winner of Palio di Pavullo nel Frignano – Modena
Cooperativa Casearia Castelnovese sca (Castelnuovo Rangone, MO) – winner of Palio GustiaMo – Modena
Latteria Agricola Mogliese scarl (Sermide, MN) – winner of the Palio Caseifici dell’Oltrepò Mantovano – Mantua
Dairy Farmers Roncocesi sca (Reggio Emilia) – winner Palio Teatro della Natura Viano – Reggio Emilia
Latteria Sociale della Costa di Bazzano sac (Neviano degli Arduini, PR) – winner of the Palio di Pellegrino Parmense – Parma
Latteria Sociale San Girolamo sca (Guastalla, RE) – winner of the Palio di San Lucio – Parma
Martinelli Romeo by Martinelli Gianpietro e Luca snc (Noceto, PR) – winner of the Palio di Montechiarugolo – Parma
Pieve Roffeno sac (Castel d’Aiano, BO) – winner of the Palio di San Petronio – Bologna
Agricultural Society Mezzadri Renzo Roberto Massimo and Stefano ss (Busseto, PR) – winner of the Palio dell’Artigianato di Soragna – Parma
Società Agricola Dall’Aglio ss (Gattatico, RE) – winner of Palio Bibbiano la Culla – Reggio Emilia

The “Paris 2024” special mentions

Two special mentions were awarded to Paris “Paris 2024:” to the Pieve Roffeno dairy for the Parmigiano Reggiano with the best structure and to the Latteria Agricola Mogliese for the Parmigiano Reggiano with the best aromatic profile. The awards will be awarded, after a blind tasting, by an exceptional international jury composed of Caroline Bouquet (trainer for dairy products at CFPL-l’Ecole française du Fromage), Alice Bosio (food journalist for Figaro), Maddalena Fossati Dondero (director of Italian Cuisine and Condé Nast Traveler Italia), Alessandra Pierini (author of books, reports, press articles, radio programs and conferences on the topic of Italian cuisine), Cornelia Poletto (chef and manager of the Cornelia Poletto restaurant, of the Cornelia Poletto cooking school and of the Paolas gastronomy bar), Cathy Strange (Whole Foods Market food culture ambassador) e Carlos Yescas (judge, expert, author of cheese books and contributor to the Oxford Companion to Cheese).

Recipe Waffles of Parmigiano Reggiano Dop – Italian Cuisine

Ingredients

100 g Grated Parmigiano Reggiano Dop
50 g sandwich bread
poppy seeds

Duration: 15 min

Level: Middle

Dose: 10 pieces

Jumbled up 100 g of grated Parmigiano Reggiano Dop with 50 g of blended pancarré.
Place 1 spoonful of mixture in a waffle maker, add poppy seeds and cook for 2 minutes. Then, before it cools down, place each waffle on a curved surface to fold it.
Alternatively, distribute 2 or 3 spoonfuls of mixture at a time on the microwave oven lined paper pan and cook at maximum power for 1 minute and 15 seconds.

Does Parmigiano Reggiano become French? – Italian Cuisine

The giant Lactalis, which already controls some historic Italian brands, has acquired the entire capital of Nuova Castelli, leader in the distribution of Italian PDO cheeses

Parmesan cheese becomes French: the giant Lactalis, which already controls other historic Italian brands such as Galbani, Parmalat, Cademartori, Vallelata, Invernizzi and Locatelli, has put a new flag on the Italian food industry. He took over, for 270 million, the entire capital of Nuova Castelli (approximately 80% owned by the British investment fund Chartherhouse Capital Partner), a Reggio Emilia company leader in the distribution of Italian PDO cheeses and the main exporter of Parmesan in the world, of which it produces about 105 thousand forms per year.

Thus it incorporates a company with a thousand employees, with 13 production sites in Italy and 3 abroad, which in 2014 invoiced 460 million euros, of which 70% thanks to the export of PDO cheeses. Not only parmesan, but also gorgonzola and buffalo mozzarella: the most popular brands within the Nuova Castelli portfolio are Castelli, Mandara and Alival. The French multinational explains, with a note, that it has "strengthened its leadership in the distribution of Italian Dop cheeses on international markets, where it is already a protagonist with a commercial and distribution presence in over 140 countries .

The path of the sale of Nuova Castelli had begun at the beginning of the year. Even if the group never confirmed it, among the offers that had arrived there would have been also that of Granarolo and some foreign funds, but the proposal of Lactalis, which is said to ready to "support Italian PDO products in the world", it was preferred to all the others.

Coldiretti and Cia Agricoltori had announced that they would do "everything to protect the Italian food industry from the onslaught of foreign multinationals" (there was also talk of setting up an Italian consortium). And the Agriculture Minister, Gian Marco Centinaio he had promised to defend the Parmesan cheese "without ifs and buts". But their outcry did not help to prevent the sale.