ROME - Forty chefs affiliated with Jre, Jeunes Restaurateurs d'Europe, from thirteen European countries have used 40 months Parmigiano Reggiano to develop unique and original recipes but at the same time closely linked to their area of origin.
Its strong and spicy scent, the savory and intense flavor make Parmigiano Reggiano 40 months a product with unmistakable characteristics and increasingly in demand on consumers' tables.
The Parmigiano Reggiano Consortium and re-Jeunes Restaurateurs d'Europe have chosen to enhance these qualities with the "40 chefs for 40 months" project during which forty chefs from thirteen European countries have developed unique and unprecedented recipes but at the same time strictly linked to their area of origin.
For the project, framed in a three-year partnership between the Consortium and Jre, restaurants were selected in Austria, Belgium, Croatia, France, Germany, Italy, the Netherlands, Romania, Serbia, Slovenia, Spain, Ireland and the United Kingdom.
"We are thrilled to collaborate with Jre - stated Nicola Bertinelli, president of the Consortium - to bring 40 months Parmigiano Reggiano to the tables of the best restaurants in Europe.
The key to Parmigiano Reggiano's success is its versatility: it is used in the kitchen, not only for the classic 'sprinkling' on first courses, but also to give a touch of character to meat, fish and even desserts. And it is precisely for this reason that Parmigiano Reggiano is present in all countries of the world, with an export share which grows every year and has passed the milestone of 44% ".
"For chefs, Parmigiano Reggiano is, thanks to its healthy aspects, its extraordinary taste and its versatility, the perfect companion of good food", says Daniel Lehmann, president of Jre-Jeunes Restaurateurs.
The initiative is part of the "40 months" Premium Project, launched by the Consortium in November 2019 to promote the development of the new market segment for long aging.
The "40 months" Premium Project starts on the supply side, with an incentive for dairies to keep the cheeses produced in 2017, 2018 and 2019 on the scales so that they do not end up on the market sooner than necessary.