uA large choral dinner, served by the greatest chefs of the moment. The Supper of the Thousand since 2018 it has accompanied a thousand guests in an immersive culinary experience, through the dishes created by chef ambassadors of the territory and starred chefs of international level.
An appointment that wants to propose food as an unifying element and spokesperson for alla culture discovery of the territory, through the flavor of the products elaborated by the creativity of the great chefsimmersed in the architectural and historical beauties of the ducal city that frame it.
How the Dinner of the Thousand works
There Dinner of the Thousand will be preceded by a aperitif served through between twelve stations set up for the occasion in Piazza Garibaldi: appetizers and finger food are planned in which all the production chains will be the first players who will introduce themselves to the guests, from Prosciutto di Parma DOP to Parmigiano Reggiano DOP, from tomato preserves to anchovies, from pasta to milk and dairy products. The gastronomic islands will therefore be a showcase for the companies and Consortia of the Foundation’s partner supply chains that have always supported the Dinner of the Thousand with their contribution: Consortia for the Protection of Parmigiano Reggiano DOP and Parma Ham DOP and Barilla, Mutti and Rodolfi Mansueto , Parmalat, Delicius, Rizzoli Emanuelli and Zarotti which are joined for the occasion: the Consortia for the protection of Culatello di Zibello DOP, Salame Felino IGP and Coppa di Parma DOP. The Sponsor Olio Coppini Arte Olearia, leader in Parmesan oil production, will also have a dedicated corner.
The Dinner of the Thousand: the protagonists of the 2023 edition
Promoted every year by the Parma UNESCO City of Gastronomy Foundation, in collaboration with the Municipality of Parma, under the direction of Parma Alimentare, with the support of Destinazione Turistica Emilia and “Parma Io Ci Sto!”, the Cena dei Mille aims to enhance the Parma Food Valley and the made-in-Parma product chains.
Among the protagonists of the 2023 edition are two world-renowned multi-starred chefs are expected: the first course will in fact be curated by Enrico Bartolini, born in 1979, the only chef in the history of the Michelin Guide to have won four stars in one fell swoop, two of which at the restaurant that bears his name inside the MUDEC – Museum of Cultures in Milan. Chef Noher career is earned 12 Michelin stars and is currently the most starred chef in Italy and the second in the world.
The dessert, on the other hand, will be designed by Riccardo Monco, head chef of the three-star Enoteca Pinchiorri restaurant in Florence since 1994. His dishes blend excellence, creativity and culture of food, quality that the Chef expresses every day in his kitchen e which he will express in the dessert of the Cena dei Mille. The dessert designed for the Dinner of the Thousand will be a creamy gianduja chocolate with a heart of parmesan saba. At the end of the evening guests will be honored with a special personalized chocolate bar for the event, made by Maître Chocolatier Giovanni Angiolini.
Bread and wine
There will also be local wines thanks to the presence of the Consorzio dei Vini Colli di Parma, Colli Piacentini Doc wines and Reggiani wines which will be served by the sommeliers of the Italian Sommelier Association of Emilia (AIS Emilia). The appetizer will be looked after by a delegation of CheftoChef Emilia-Romagna Cooksand the second will be created by the expert team of restaurateurs and chefs of Parma Quality Restaurantsled by Chef Enrico Bergonzi, President of the Consortium that unites 40 local restaurateurs and chefs.
The wines that will be served at the table are offered by the Castello di Cigognola, Moratti Campi and Paladini Otello wineries.
The bread will be the work of the master bakers of the Provincial Group of Artisan Bakers of Parma, under the umbrella of ASCOM (Commercianti Association) while Acqua Panna and S. Pellegrino will be the waters of the dinner of the Thousand.
Lastly, guests will be offered seasonal fruit from the Parma Agribusiness Centre, coffee from the Parma Torrefattori Group and digestives from the Parma company Faled Distillerie.
A good dinner
Finally, it is also important to remember the beneficial end that the evening proposes: from the first edition, in fact, the Dinner helped raise funds for Emporio Solidale Parmaa reality which, through the tool of solidarity spending, now supports around 1,600 families, for a total of over 4,000 people, between Parma and the province.
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