An open-air restaurant. On 4 September in Parma there will be the 'Dinner of the Thousand", a 400-metre-long table, between Piazza Garibaldi and along Strada Repubblica, with a thousand place settings. An event that will see the participation of great chefs including Massimo Spigaroli: to the Michelin-starred chef of theAntica Corte Pallavicina (who is also President of the Parma UNESCO City of Gastronomy Foundation, which promotes the event with the municipality) will have the honour of designing the evening's menu together with the restaurateurs of Parma Quality Restaurants. At the cooker, however, they will be helped by Chef To Chef, the consortium of the 50 best chefs in Emilia-Romagna, who for the event will be represented by the Piacenza-based Isa Mazzocchi e Filippo Chiappini Dattilo and the people of Reggio Emilia Gianni D'Amato e Andrea Incerti Vezzani. Guest star of the evening will be former MasterChef Italy judge Chef Carlo Craccowho will be in charge of making the dessert, "A Sweet Memory of Parma', inspired by the city and its culinary tradition.
In just over two weeks, more than 600 tickets have already been sold. The event will contribute to fundraising in favour of theSolidarity Emporium of Parma, a project to support families in economic difficulty (tickets are on sale at VivaTicket.co.uk e ParmaCityOfGastronomy.it at a cost of EUR 85 per person).
Dinner of the Thousand: the menu
Before dinner, starting at 8.30 p.m., there will be an aperitif (at 7.30 p.m.) entitled "The delights of Parma and the Food Valley".where to taste the champagne of the maison Ruinart together with appetisers and finger food based on local food excellence.
The dinner will open with the "Gazpacho alla Parmigiana'.a typical dish of Andalusian culinary tradition, revisited in a Parmesan key, with zero-kilometre, seasonal vegetables, accompanied by a tosone cannolo, stuffed with ricotta and anchovies.
As at any dinner party, the most anticipated dish is definitely the first course. For the 'Dinner of the Thousand' the chefs decided to propose "The Casket of Parma, a pastry that holds ravioli filled with tomato, Parmigiano Reggiano DOP and a fondue of caciotta di Vacca Rossa di Urzano. A speciality ready to enter the menu of restaurants associated with Parma Quality Restaurants.
The second course will be inspired by a puppet character representative of Parma's Oltretorrente: 'Homage to Bargnocla' is a goose leg in confit, crispy Prosciutto di Parma PDO and vegetable millefeuille.
La 'Dinner of the Thousand' will close with 'A sweet memory of Parma'the dessert proposed by Carlo Cracco.
Photos: parma.repubblica.it - parmatoday.it
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