At the Salone del Gusto with Parmigiano Reggiano

The Consortium will be present at the Salone del Gusto in Turin, from 25 to 29 October, with a full calendar of events (Pavilion 1, 1D 008 - 1E 007)

Reggio Emilia, 19 October 2012 – Cooking demonstrations, prize-givings, parties and many other appointments are scheduled from 25 to 29 October, at the stand of the Parmigiano Reggiano Consortium (Pavilion 1, 1D 008 - 1E 007) during Turin’s Salone del Gusto, the Slow Food event being held at Lingotto from 25 to 29 October. In collaboration with the Chef to Chef association, for the entire duration of the event, internationally famous chefs will be in attendance to prepare mouth-watering recipes for us.

Aurora Mazzucchelli, Igles Corelli, Luca Marchini, Romano Tamani, Massimo Spigaroli, Gianni D’Amato and Andrea Bartolini will be enchanting visitors with their skills and refined techniques. Every day, at 4pm, as part of the initiative “Caseifici alla Ribalta – Dairies in the Limelight”, a dairy that produces Parmigiano Reggiano will be present at the Salone, with the cutting open of a wheel and a guided tasting.

On Saturday 27 it will be the turn of a very special evening! The much-awaited Parmigiano Reggiano Night. A dinner that will take place at the same time in homes around Italy all linked by the same taste: the unique one of Parmigiano Reggiano. Everybody will be able to choose a recipe based on Parmigiano Reggiano from our online recipe book or choose to prepare the “Cheese and Pepper Risotto” recipe that Massimo Bottura, the great world-renowned chef has created for this occasion, then you’ll be able to invite friends and relatives and share your dinner with us by uploading your photos to Facebook via our App.

If you haven’t already done so, subscribe here: https://apps.facebook.com/parmigianonight/ to be able to use all the contents of our app, and if you come to our stand at the Salone del Gusto, we can celebrate Parmigiano Reggiano Night together. At 8pm, the President Giuseppe Alai will be preparing Massimo Bottura’s recipe which will be broadcast live for the programme Decanter (Radio2 RAI) with Fede and Tinto.

Then the following day, Sunday 28 October, at 4.30pm, Massimo Bottura himself will be showing us the recipe he created for Parmigiano Reggiano Night, plus the factors that inspired him to choose it and his cooking philosophy.

The Salone will then provide the perfect setting for the awarding of the International Parmigiano Reggiano Award, a recognition for a product that possesses a strong link with a local territory and whose producers are famed at an international level for their activities to safeguard and protect the product’s geographical denomination. In particular, this year the award will be given to Tequila and the El Consejo Regulador del Tequila.

On Friday 26 October, at 5pm, there will be the prize-giving followed by a tasting of Parmigiano Reggiano and Tequila. To round off this “twinning of tastes”, at 9pm the Consortium will be looking forward to welcoming you to its stand for the “Mexico and Clouds” moment: a party with Parmigiano Reggiano and Tequila Bum Bum!

PROGRAMME OF THE PARMIGIANO REGGIANO CONSORTIUM'S EVENTS AT THE SALONE DEL GUSTO 2012
from Thursday 25 to Monday 29 October
stand in Pavilion 1  1D 008 - 1E 007

Thursday 25 October 2012

1 pm
Parmigiano Reggiano meets Aurora Mazzucchelli
from the Marconi restaurant of Sasso Marconi (Bologna), a chef from the Chef to Chef Association - Presentation of the recipe "Non dire al contadino quanto è buono il formaggio con le pere – Don’t tell the countryman how good cheese is with pears"
4pm
Dairies in the Spotlight
Presentation of the Santa Rita dairy from Serramazzoni (Modena) with the cutting open of a wheel and a guided tasting.
7pm
Parmigiano Reggiano meets Romano Tamani
from the Ambasciata restaurant of Quistello (Mantua) - Presentation of a recipe with Parmigiano Reggiano

Friday 26 October 2012

1pm
Parmigiano Reggiano meets Igles Corelli
from the Atman restaurant of Pescia (Pistoia), chef and President of the Chef to Chef Association - Presentation of the recipe "Non sfera di Parmigiano-Reggiano – A non-sphere of Parmigiano-Reggiano"
5pm
Awarding of the International Parmigiano Reggiano Award to IG Tequila
The Parmigiano Reggiano Consortium will be awarding El Consejo Regulador del Tequila the International Parmigiano Reggiano Award for its efforts to safeguard and protect the geographical denomination "Tequila" recognized internationally, thereby strengthening the principle of the link between food and drink and a particular territory.
6pm
Tasting
Parmigiano Reggiano and Tequila
7pm
Parmigiano Reggiano meets Andrea Bartolini
from the La Buca restaurant of Cesenatico (Forlì-Cesena), a chef from the Chef to Chef Association – Presentation of the recipe "Non canocchie fondenti e Parmigiano Reggiano - Non plain chocolate canocchie and Parmigiano Reggiano"
9pm
Mexico and clouds
a party with Parmigiano Reggiano and Tequila Bum Bum

Saturday 27 October 2012

1pm
Parmigiano Reggiano meets Luca Marchini
from the L'Erba del Re restaurant of Modena, a chef from the Chef to Chef Association – Presentation of the recipe "Piatto solidale risotto con Parmigiano Reggiano capperi e cipolla - Fairtrade risotto with Parmigiano Reggiano, capers and onions"
4pm
Dairies in the Spotlight
Presentation of the Caseificio Gennari Sergio e figli dairy from Collecchio (Parma) with the cutting open of a wheel and a guided tasting.
6pm
Dairies in the Spotlight
Presentation of the CVPARR – Consorzio Valorizzazione Prodotti Antica Razza Reggiana, with the cutting open of a wheel and a guided tasting.
8pm
Parmigiano Reggiano Night event
the President of the Parmigiano Reggiano Consortium Giuseppe Alai will be preparing Massimo Bottura’s recipe which will be broadcast live for the programme Decanter (Radio2 RAI) with Fede and Tinto

Sunday 28 October 2012

1pm
Parmigiano Reggiano meets Gianni D'Amato
from the Rigoletto restaurant of Reggiolo (Reggio Emilia), a chef from the Chef to Chef Association – Presentation of the recipe "Parmigiano-Reggiano a tutto tondo - Parmigiano-Reggiano in full relief"
4.30pm
The day after... the Parmigiano Reggiano Night
meeting with Massimo Bottura, the illustration of a recipe, a territory, a cooking philosophy.
7pm
Dairies in the Spotlight
Presentation of the Rosola di Zocca dairy, with the cutting open of a wheel and a guided tasting.

Monday 29 October 2012

1pm
Parmigiano Reggiano meets Massimo Spigaroli
from the Antica Corte Pallavicina of Polesine Parmense (Parma), a chef from the Chef to Chef Association – Presentation of the recipe "Storione in sabbia - Sturgeon in sand" 

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