cena dei mille

08

Jul
2019

Cena dei Mille: the secret on the menu of the gourmet event of September 3 in Parma falls

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A great choral project, which will see ChefToChef Emilia-Romagna Cuochi pay homage to the territories of Piacenza, Parma and Reggio Emilia, and Parma Quality Restaurants to sign first and second courses, conceived as an ideal journey into the roots of Parma cuisine. Great closure entrusted to chef Norbert Niederkofler, with an updated interpretation of a South Tyrolean dessert, the Buchteln.

The “Dinner of the Thousand” will be preceded by an aperitif that aims to enhance the excellence of the Emilian Food Valley. For everyone, the appointment is in Parma on September 3rd.

cena dei mille
The 2019 edition of the “Dinner of the Thousand” takes shape more and more, which, on September 3rd, in the setting of “Gastronomic September”, will transform the historic center of Parma into a gourmet restaurant under the stars for 1,000 guests. All with the beneficial intent of supporting Emporio Solidale Parma: a solid reality of Parma associationism which, in 2018, through the free shopping tool, helped 1,070 families, for a total of over 3,000 people.

After the list of chefs involved, which includes a guest star such as the tri-starred chef Norbert Niederkofler and other interpreters of Italian haute cuisine such as Andrea Incerti Vezzani, Isa Mazzocchi, Daniele Repetti and Massimo Spigaroli, who will work under the coordination of Parma Quality Restaurants and ChefToChef Emilia-Romagna Cuochi, the Municipality of Parma and the Parma Foundation UNESCO City of Gastronomy, side by side in organizing the event from Parma Alimentare and from “Parma, Io ci sto!”, have unveiled the menu of the evening.

The starter is signed by ChefToChef Emilia-Romagna Cuochi: the association headed by Massimo Spigaroli aims to create culture starting from the gastronomic treasures of Emilia-Romagna, the Region which, with 44 products, holds the European record of DOP and IGP products. The “millefoglie of pisarei, cream of Parmigiano Reggiano DOP, pearls of Balsamic Vinegar of Reggio Emilia DOP” is intended to be a marriage of taste between the provinces of Parma, Piacenza and Reggio Emilia, of which the King of Cheese exalts, a historic pasta recipe and the vinegar, the “black gold”.

Antipasto cena dei mille

First and second courses are more closely linked to Parma. As explained by Enrico Bergonzi, President of Parma Quality Restaurants, the association of 28 Parma chefs to whom the merit of the two proposals must be attributed, “Recognizing the strength of the message of chef Norbert Niederkofler, who is doing an extraordinary job to enhance the cuisine of mountain, we decided to rediscover the roots of our peasant cuisine: we returned to the fields, the woods, along the rivers to look for raw materials that risk oblivion but that in reality are able to tell our territory and our history in a unique way his identity at the table. The goal is to trace a new gastronomic journey, for years to come”.

In the first course, “Novecento”, poor raw materials come from country cuisine: the potato, the ancient grains, the river fish, the garden herbs. These ingredients, which the “rezdore” were very good at enhancing, find their balance in a modern dish, which mixes taste and charm. The recipe, already in the name, recalls the world of cinema and an illustrious Parma citizen, the director Bernardo Bertolucci, capable of giving artistic dignity, with his cinema, to the peasant culture. The result is a potato gnocco, embellished with river ragù, milk cream with garden herbs and small vegetables with anchovies and cereals.

The second course, for which the evocative name “Returning to Parma” was chosen, tells the ducal territory through the dialogue between some symbols of Parma cuisine: pork, with its meat, anolini and herbs. A dialogue that takes the form of a game: hence, the anolino, which the rule wants to be the main dish in the cold season, evolves into a side dish, with different colors linked to ingredients such as tomato, spinach and pumpkin.

Thus, in a crescendo of flavors and expectation, we come to the dessert by Norbert Niederkofler, “cooking mind” of the three-star Michelin restaurant “St. Hubertus ”, at the Hotel Rosa Alpina in San Cassiano, which just a few days ago, in Singapore, had the honor of joining the list of “The World’s 50 Best Restaurants”.

The chef, father of ethical and sustainable philosophy known as “Cook The Mountain” – who in developing his proposal for the “Dinner of the Thousand” was assisted by the sous chef Michele Lazzarini and the pastry chef Diego Poli – will serve his guests in Parma the “Buchteln”. Interpreted in a personal way: if in the Tyrolean tradition the apricot jam is the filling of these leavened dough cakes, baked in the oven, in Parma the apricot looks like foam, to accompany the Buchtelns. The dessert will then be completed with yoghurt popcorn.

Dessert cena dei mille

The “Dinner of the Thousand” will be preceded by a rich aperitif: provided appetizers and finger food based on the excellence of the Emilian Food Valley, from Prosciutto di Parma PDO to Parmigiano Reggiano PDO, from canned tomatoes to anchovies, from pasta to milk and dairy products. All thanks to the commitment of the Consortiums of Parmigiano Reggiano DOP and Prosciutto di Parma DOP and of great actors of the food industry such as Barilla, Mutti, Rodolfi Mansueto, Parmalat, Delicius Rizzoli, L’Isola d’Oro, Rizzoli Emanuelli and Zarotti. Thanks to the collaboration of Destinazione Turistica Emilia, the guests of the “Dinner of the Thousand” can also enjoy typical products from the territories of Piacenza and Reggio Emilia. The moment of the aperitif is therefore configured as a gastronomic journey to discover Emilia, a true Italian Food Valley and the first area of ​​the country for the economic impact of PDO and PGI excellences, as certified by the Ismea-Qualivita Report.

The wines of the Consorzio di tutela dei Vini dei Colli di Parma DOC, together with the excellent wines of the Consorzio Tutela Vini DOC Colli Piacentini and the Consorzio Tutela e Promozione dei Vini Reggiani, will be an accompaniment during the aperitif and at the time of dessert. The starter proposed by ChefToChef Emilia-Romagna will be accompanied by a glass of Veuve Clicquot Cuvée Saint-Pétersbourg champagne. The Dolcetto d’Alba DOC “Rossana” by Ceretto Vini will be offered in combination with first and second course. The official mineral waters of the evening will be S. Pellegrino-Acqua Panna. The Parma section of the AIS – Italian Sommelier Association will also contribute to the success of the “Dinner of the Thousand”.

The presale for the “Cena of the Thousand” – game with enthusiasm: the reserved seats are already over 600 – it is active on the VivaTicket circuit. The ticket has a cost per person of 90 euros, to which must be added the presale costs.

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