Two weeks in Barcelona's restaurants
25 febbraio 2005
Parmigiano-Reggiano was the protagonist of the recipes proposed by the chefs of the restaurants belonging to the Arris Gourmet association of Barcelona from 25 January to 4 February. The initiative was then extended until 6 February because of the extremely high number of reservations.
Every Italian restaurant that took part in the promotion offered its customers a delicious menu based on Parmigiano-Reggiano cheese and the possibility of getting to know and appreciate the world's most famous Italian cheese. In fact, restaurants also distributed information leaflets explaining the most interesting features relating to production, nutrition facts, marking and history of the cheese.
The Consortium for Parmigiano-Reggiano supported this initiative to promote the product inside the restaurants of the Catalan city and to foster the correct use of the "Parmigiano-Reggiano" mark abroad.
Every Italian restaurant that took part in the promotion offered its customers a delicious menu based on Parmigiano-Reggiano cheese and the possibility of getting to know and appreciate the world's most famous Italian cheese. In fact, restaurants also distributed information leaflets explaining the most interesting features relating to production, nutrition facts, marking and history of the cheese.
The Consortium for Parmigiano-Reggiano supported this initiative to promote the product inside the restaurants of the Catalan city and to foster the correct use of the "Parmigiano-Reggiano" mark abroad.
