Tag: events

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).

Ireland Week and A Taste of Ireland: we celebrate (also) by eating – Italian cuisine reinvented by Gordon Ramsay

Irish ingredients and Italian cuisine: this will also be theIreland Week, an entire week of celebrations and festivities dedicated to the Emerald Isle from 10 to 17 March, St. Patrick’s Day, its patron saint. Meetings, screenings, music, cultural walks, which will pleasantly invade all of Milan (the complete program is on www.ireland.com), but also excellent food, and not just in the Lombard capital.

A Taste of Ireland 2024

Because, in addition to being an island full of greenery and uncontaminated landscapes, Ireland is also famous for its excellent products, the result of a pioneering land for sustainability: among the many beef and lamb that grow free to graze feeding only on grass, but also organic salmon, and oysters with great flavour. The Irish government body promotes them Bord Bia, which in collaboration with Irish Tourism and JRE-Italy, Jeunes Restaurateurs d’Europe, is promoting an event within an event from 10 to 17 March: TO Taste of Ireland.

ALFIE SHAW

In its second edition, A Taste of Ireland will be an opportunity to taste Irish gastronomic excellence in dishes prepared ad hoc by the chefs of Jeunes Restaurateurs d’Europe throughout Italy and beyond. The chefs of the restaurant will also participate Chefs’ Irish Beef Club (CIBC), the initiative founded in 2004 and managed by Bord Bia which includes prestigious international chefs who promote and enhance Irish beef and, among many, Roberto Valbuzzi, chef patron of the Crotto Valtellina restaurant, as well as Ambassador for Irish meat. A collective initiative that will allow you to taste the products of the Green Island in gourmet restaurants, but also pubs and family restaurants.

Ireland Week and Irish flavors with an Italian touch

«We are happy to propose ‘A Taste of Ireland’ again this year, a hymn to the flavors and quality of Irish raw materials and part of a celebration entirely dedicated to the excellence of the Emerald Isle. For seven days, throughout Italy, you will be able to taste some of Ireland’s premium products – including beef, lamb, scampi, salmon and oysters – raised and fished according to traditional but also sustainable practices and with certified quality”, he explains Francesca Perfetto, Market Specialist at Bord Bito. «We are enthusiastic about the partnership with Bord Bia on the occasion of the third Ireland Week, which allows us to expand the reach of the “A Taste of Ireland” Food Festival at a national level, with the participation of restaurants in many Italian cities. Food is one of Ireland’s surprises,” he adds Marcella Ercolini, Director of Irish Tourism in Italy. All the details of the restaurants participating in the initiative are available at the link Irelandweek.it/atasteofireland.

Which restaurants are participating in A Taste of Ireland

Irish Beef Ambassador
Crotto Valtellina, Chef Roberto Valbuzzi (Malnate, VA)

Followed by the Milanese realities of:
– Arcane
– Beef Club Milan
– Crazy Patrick’s
– Football Pub
– Out of stock
– Hard Rock
– La Belle Alliance
– Pellegrini butcher’s shop (Porta Venezia)
– Pellegrini butcher’s shop (Lambrate)
– Miro
– Mulligan’s Pub
– Old Fox Pub
– PitBeef
– Pogue Mahone’s restaurant
– Identità Golose Restaurant
– Spirit of Milan

The JRE-Italia restaurants

LOMBARDY
– Innocenti Evasioni, Chef Tommaso Arrigoni (Milan)
– Due Spade, Chef Lorenzo Di Bari (Milan)
– Antica Osteria Magenes, Chef Dario Guidi (Gaggiano Milan)
– Colonne Restaurant, Chef Silvio Battistoni (Varese)
– Lanterna Verde Restaurant, Chef Roberto Tonola (Villa di Chiavenna, SO)

PIEDMONT
– Atelier Restaurant, Chef Giorgio Bartolucci (Domodossola, NO)

SOUTH TYROL
– Hotel restaurant Unterwirt, Chef Alex Haselwanter (Gudon, BZ)

VENETO
– La Favellina Restaurant, Chef Federico Pettenuzzo (Malo, VI)
– La Locanda Di Piero, Chef Renato Rizzardi (Vicenza)
– Trequarti, Chef Alberto Basso (Vicenza)

LIGURIA
– Il Giardino del Gusto, Chef Emanuele Donalisio (Ventimiglia, IM)

EMILIA ROMAGNA
– L’Erba del Re Restaurant, Chef Luca Marchini (Modena)
– San Domenico Restaurant, Chef Massimiliano Mascia (Imola, BO)

TUSCANY
– La Perla del Mare Restaurant, Chef Deborah Corsi (San Vincenzo, LI)
– La Leggenda dei Frati Restaurant, Chef Filippo Saporito (Florence)

MARCHE
– Lo Scudiero Restaurant, Chef Daniele Patti (Pesaro)

UMBRIA
– Trippini Restaurant, Chef Paolo Trippini (Civitella del Lago, PG)

PUGLIA
– Il Capriccio Restaurant, Chef Leonardo Vescera (Vieste, FG)
– Quintessere Restaurant, Chef Stefano Di Gennaro (Trani, BT)

The list of members concludes with the restaurants of the Chefs’ Irish Beef Club (CIBC):
– Mulino Landi Restaurant of Hotel Certaldo, Chef Sara Conforti (Certaldo, FI)
– Nido del Picchio, Chef Daniele Repetti (Carpaneto Piacentino, PC)
– Bocon Divino, Chef Alberto Canton (Camposampiero, PD)
– Rome Luxus Bistrot, Chef Andrea Fusco (Rome)

The Best Italian Recipe 2023: the finalists of this edition – Italian Cuisine

The first season of the project ended with a gala dinner in Milan The Best Italian Recipe which gives voice to our readers through innovative recipes or which belong to the family tradition. Ten readers were protagonists with as many dishes that won us over. Keep trying, you could be next.

It was a beautiful journey that we in the editorial team took with you readers, which for The Best Italian Recipe you sent us recipes from all over Italy and you told us about your lives and how your great passion for cooking was born.

Dishes that have been part of the family tradition for generations, comforting flavors for those who have moved away from home, combinations, sometimes daring, often born by chance and become the strong point of dinners with friends.

After our gastronomic tradition was nominated with this title Italian cuisine between sustainability and biocultural diversity he intangible heritage of UNESCO humanity, we wanted to give even more strength to this historical moment: in May we launched the challenge to home cooks, professional chefs, simple enthusiasts, to write together the future of Italian goodness, and in six months we’ve received almost 500 recipes from Italy and abroadby Italians and foreigners who mixed their ingredients with ours, by men (many) and women, by the very young and the otherwise young, all together united in a chorus that once again demonstrated to us the great power that kitchen has, not only to nourish, but above all to
to aggregate, in some cases to console, most of the time to make happy.

Ten values for a happy kitchen

We discovered that you love to try your hand at first courses, pasta, ravioli and especially risotto; there was no shortage of vegetable-based recipes, ideas for appetizers and appetizing aperitifs, all in line with the ten criteria we asked you to follow.

Sustainability (local and seasonal ingredients).
Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).
Simplicity of execution (avoid unnecessary steps and excessively long cooking times, measure the use of appliances and tools).
Respect as an exaltation of the raw material.
Creativity and innovation.
Inclusivity as contamination of cultures.
Identity as recognizability of the Italian character of the dish.
Cooking for everyone (vegetarian, vegan, lactose-free…).
Awareness as the impact of food on our health and lifestyle.
Aesthetics of the dish.

We just had to choose ten dishes among those you sent us, but the recipes that won us over were many, many more. And we really enjoyed this journey undertaken with you, so much so that we believe it is important to continue to give you a voice through the pages of The Italian kitchen and on our site.

So, get ready. Soon we will start with the second season of The Best Italian Recipe. Continue to participate in large numbers, even if you have already written to us this year. Because the best Italian recipe could be yours.