From Paris to Parma, the chefs of the Il Ristorante chain visit our area to discover Parmigiano Reggiano

From 12 to 14 June, six chefs from the quality chain of Italian restaurants "Il Ristorante" visited our area to find out how the King of Cheeses is made and learn the right way to taste it and use it

Parma, 15 June 2017 - The Consortium was pleased to host a delegation of chefs from "Il Ristorante", one of the most renowned and important chains of Italian cuisine restaurants in France. The visit, organized in collaboration with the Consortium of Prosciutto di Parma, was an opportunity for the restaurateurs to find out firsthand about the production of these two outstanding products in a prosciutto factory and in a dairy in the province of Parma.

After becoming totally immersed in the spectacle of the products' production, the chefs went to Alma, the international school of Italian cuisine located in Colorno (Parma), where they enjoyed a guided tasting of Parmigiano Reggiano at different stages of maturation. These cheeses were then used in the kitchen to prepare different dishes that highlight and promote the great versatility of this product.

Both days were thus opportunities to convey the characteristics that make these two products unique, and also promote the proper dissemination of this information to consumers in France, an extremely important market for our outstanding agri-food products.