A Tribute to Master Cheesemakers

This culinary experience shines a spotlight on nine award-winning dairies from the eleven production zones of Parmigiano Reggiano. Their cheeses, aged between 24 and 26 months, have been selected for their excellence and distinctive character. Each recipe was crafted by a different chef, inspired by the unique flavor profile of the cheese they received.

A Gathering to Inspire

On September 16, the project will come to life with an exclusive event at La Casa de Manolo Franco (Valdemorillo, Madrid), where three Spanish chefs, all JRE members, will present and cook their creations live, inspired by the award-winning cheeses:

Manuel Franco Peral (La Casa de Manolo Franco, Valdemorillo)
Host of the event, Manu is a chef whose cuisine reflects balance, sensitivity, and deep respect for ingredients. His participation highlights the direct link between territory, raw product, and innovation.

Borja Marrero (MuXgo, Las Palmas de Gran Canaria)
Committed to sustainability and local produce, Borja transforms native ingredients into dishes that reflect the rich Canarian identity. His Parmigiano Reggiano proposal promises a fusion of Italian cheese tradition with Atlantic flavors.

Seve Díaz (El Taller de Seve Díaz, Puerto de la Cruz, Tenerife)
A master of contrast between simplicity and technique, Seve will offer a refined vision of Parmigiano Reggiano, exploring new nuances of the cheese in a contemporary and creative approach.

In addition to the lunch, the event will feature a welcome reception with champagne and Parmigiano Reggiano cheese, as well as an open dialogue session with the chefs and:

• Simone Ficarelli & Carmine Forbuso (Parmigiano Reggiano)

• Nicolai Wiedmer, Vice President of JRE-Jeunes Restaurateurs

• Teresa Gutiérrez García, Chef and JRE-Spain Representative

• Chefs Manu Franco, Borja Marrero and Seve Díaz, who will explain their recipes during the lunch

On the Road to Casello d’Oro 2026

This event not only honors the 2025 award winners but also marks the launch of the 2026 edition, set to take place next February. A must-attend occasion to discover the soul of Parmigiano Reggiano through the lens and creativity of today’s leading culinary talents.

About Parmigiano Reggiano

Parmigiano Reggiano is one of the oldest and most appreciated cheeses in the world. Considered as ‘the king of cheeses’, the origins of Parmigiano Reggiano date back to the Middle Ages, when Benedictine monks were in search of a cheese that would last for a long time.

Parmigiano Reggiano cannot be understood without linking it to the area where it is produced, Emilia Romagna and a small part of Lombardy, an area of 10 000 km2 comprising the provinces of Parma, Reggio Emilia, Modena, Mantua (south of the River Po) and Bologna (west of the River Reno). In this area, 2,103 farms produce the milk that is processed daily by 291 dairies into a cheese that must mature for at least 12 months.

Only three ingredients are used to make Parmigiano Reggiano: raw milk, salt and rennet. The use of any additives, bacterial starters and fermented foods, as well as silage, which is widely used in other cheeses, is strictly forbidden.

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese, a product that, due to its distinctive characteristics and its connection to the area of origin, is safeguarded by a system established by the EU to protect both consumers and producers.

The minimum maturing period is 12 months (the longest minimum maturing period of all PDO cheeses), but it is at around 24 months that Parmigiano Reggiano reaches the right maturity to express its typical characteristics.  It can also continue to mature, up to 36, 48, 70 months or even longer, revealing unexplored aromas and perfumes.

For more information: www.parmigianoreggiano.com/es
For more information about Parmigiano Reggiano X JRE, click here