NEWS - 23 agosto 2018

Meeting with the press in Oslo

The Consortium’s meetings with foreign media continue: the next event will be dedicated to Norwegian journalists

Reggio Emilia, 23 August 2018 - On Tuesday 28 and Wednesday 29 August, the Parmigiano-Reggiano Consortium will meet the Norwegian and Swedish press at two press lunches in Oslo and Stockholm. The goal is to communicate to journalists the specific features of the PDO product in an engaging and dynamic way, and describe the Consortium’s promotion and protection activities.

In Oslo, the meeting will take place at the Tjuvholmen Sjømagasin restaurant: a large and modern open space that will allow journalists to follow step by step the preparation of dishes created especially for this occasion and starring Parmigiano-Reggiano. Before the lunch, guests will take part in a guided tasting of three different maturation stages of Parmigiano-Reggiano. Prominent titles such as Tara, the most popular magazine in Norway, and Matindustrien, the most famous trade magazine in the country, will be present at the event.

The same format will be followed in Stockholm, at Dinner at Home: a modern-concept restaurant that is very popular with foodies, very close to the famous Sergels Torg square.  Here, too, journalists and bloggers will have to opportunity to taste the product and watch dishes being prepared.  The main food and lifestyle magazines in Sweden, such as Vin och Matguiden and Icakuriren, will be taking part in the event.

As usual, a Chef from the Emilia region will be cooking for the journalists: after Luca Marchini of the L’Erba del Re restaurant, Andrea Incerti Vezzani of Cà Matilde, Terry Giacomello of Inkiosto and Anna Maria Barbieri of Antica Moka, this time the Consortium be represented by Francesco Bigliardi of Trattoria Masticabrodo. The Chef will demonstrate the preparation of the most famous recipes of our area, allowing the journalists to participate and test for themselves the unique versatility and characteristics of Parmigiano-Reggiano cheese.

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