Madrid, September 16, 2025 – Ten of Europe’s most talented young JRE-chefs came together at the Michelin-starred JRE restaurant La Casa de Manolo Franco (Valdemorillo, Madrid) for a special event organized by the PDO and JRE–Jeunes Restaurateurs, honoring Parmigiano Reggiano, the world’s most renowned Protected Designation of Origin cheese. The gathering also marked the official announcement that the next edition of the Casello d’Oro Awards, often referred to as the “Oscars” of Parmigiano Reggiano, will be held in Madrid on February 11, 2026, at the Casino de Madrid.

To celebrate the occasion, nine JRE-International chefs created exclusive recipes featuring Parmigiano Reggiano, which will be available on their restaurant menus for a limited time. These creations were presented during the event, with three dishes prepared live by chefs Manuel Franco, Borja Marrero Vázquez, and Seve Díaz. Their demonstrations were attended by JRE-Spain members, JRE-International Board members Nicolai P. Wiedmer (Vice-President) and Hans van Manen (CEO), representatives of Parmigiano Reggiano and Carpigiani, the Mayor of Valdemorillo, and members of the press.

Guests also enjoyed a tasting of cheeses from the award-winning Parmigiano Reggiano farms recognized at the 2025 Casello d’Oro Awards. The evening concluded with a unique dessert experience: Parmigiano Reggiano gelato, crafted by Carpigiani.

Nine chefs, nine recipes

The chefs Manuel Franco (La Casa de Manolo Franco, Spain); Borja Marrero Vázquez (MuXgo, Spain); Seve Díaz (El Taller de Seve Díaz, Spain); Deborah Corsi (La Perla del Mare, Italy); Luca Marchini (Erba del Re, Italy); Massimiliano Mascia (San Domenico, Italy); Iris Bettinger (Reuter, Germany); Thomas Gruber (Seespitz, Austria) and Yann Tournier (La Pomme D’Or, France) — members of JRE–Jeunes Restaurateurs, the association that brings together some of the most influential talents in European fine dining — received a 20-kilo piece of award-winning Parmigiano Reggiano. With it, they were tasked with creating an original recipe that showcased the complexity of this cheese, made in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna.

A tribute to the master cheesemakers

Each creation pays homage to the dairies distinguished with the Casello d’Oro, which every year recognizes thirteen producers for their sensory excellence and fidelity to tradition. The award-winning cheeses, aged between 24 and 26 months, represent the stage of maturation at which Parmigiano Reggiano fully expresses its typical characteristics.

Considered the “king of cheeses,” Parmigiano Reggiano is a unique product, whose maturation can extend up to 100 months, revealing nuances ranging from fresh milky notes to spicy and mineral undertones. Its singularity lies not only in its flavor but also in its inseparable bond with its territory of origin, protected by one of Europe’s strictest PDOs.

The culinary Masterpieces Inspired by Parmigiano Reggiano

On the road to Casello d’Oro 2026 in Madrid

Today’s event marks the beginning of the journey toward the next edition of the Casello d’Oro, which will be held in Spain for the first time. On February 11, 2026, the Casino de Madrid will bring together producers, chefs, and international gastronomes around Parmigiano Reggiano, a symbol of excellence and Italian cultural heritage.

About Parmigiano Reggiano

Parmigiano Reggiano is one of the world’s oldest and most valued cheeses. Considered the “king of cheeses,” its origins date back to the Middle Ages, when Benedictine and Cistercian monks sought to create a cheese with long shelf life.

Parmigiano Reggiano cannot be understood without linking it to the area where it is produced: Emilia Romagna and a small part of Lombardy, covering 10,000 km² across the provinces of Parma, Reggio Emilia, Modena, Mantua (right of the Po River), and Bologna (left of the Reno River). In this area, 2,165 farms supply the milk processed daily by 291 dairies, producing a cheese that must age for at least 12 months.

Parmigiano Reggiano is made with only three ingredients: raw milk, rennet, and salt. The use of additives, bacterial starters, fermented feeds, or silage — commonly used in other cheeses — is strictly prohibited.

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese, meaning it is safeguarded by a European Union system that protects both consumers and producers due to its distinctive characteristics and its link to its place of origin.

The minimum aging period is 12 months (the longest minimum maturation of all PDO cheeses) and can extend to 36, 48, 100 months, or even longer, developing unexplored aromas and flavors.