Cena dei Mille 2024

A RECORD-BREAKING EVENT

A 400-metre long dining table in the heart of Parma. A staff of over 200 people: chefs, waiters, service staff and sommeliers from the Italian Sommelier Association. A signature menu created by chef Davide Oldani, Maestro Iginio Massari, Alma International School of Italian Cuisine, and delegations from Parma Quality Restaurants and CheftoChef Emilia-Romagna. These are the record-breaking numbers of the Dinner of the Thousand: a unique experience in which to enjoy, taste and share the products of excellence of the Parma Food Valley as you have never done before.

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1000 WAYS TO EXPERIENCE FOOD

At its fifth edition, Parma's Cena dei Mille has once again proven to be a success. The original model, the first of its kind, has been replicated by other Italian cities for years. This year, in addition to the contribution from the six excellence food chains and partners, the event was enhanced by the artistic contribution of the Teatro Regio - Verdi OFF: performers welcomed the diners while the music of Maestro Giuseppe Verdi filled the prestigious table in the heart of the city. Once again, a portion of the ticket sales proceeds was donated to Emporio Solidale of Parma, an organization that supports around 1,600 families, serving over 4,000 people.

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FROM THE APERITIVO TO A PASTRY TRIUMPH: THE MENU FOR CENA DEI MILLE

As usual, the evening began with an aperitivo, prepared by the chefs of Parma Quality Restaurants and featuring the products from the six sectors of the ducal Food Valley: Prosciutto di Parma, Parmigiano Reggiano, milk (Parmalat), pasta (Barilla), tomatoes (Mutti and Rodolfi Mansueto) and anchovies (Delicius, Rizzoli Emanuelli and Zarotti). In addition, PGI products like Coppa di Parma and Salame Felino, along with another prestigious PDO product from the ducal territory, Culatello di Zibello, will be presented by their respective Protection Consortia.
One corner was dedicated to the sponsor Olio Coppini Arte Olearia, and another one to Destinazione Turistica Emilia (with the participation of the Consortium of Traditional Balsamic Vinegar of Modena PDO and the Salumi Piacentini PDO Consortium).
The aperitivo was served with Colli di Parma Wines.

The dinner proceeded with the starter prepared by ALMA - The International School of Italian Cuisine, the first course by Davide Oldani and the main course once more by Parma Quality Restaurants. To conclude, the dessert prepared by the Chef to Chef association and the great triumph of pastry art created by Iginio Massari.
The dinner was paired with the following wines: Franciacorta (starter and first course), Società Agricola Capannelle (main course) and Azienda Agricola Cordero San Giorgio for the dessert, in collaboration with the Italian Sommelier Association of Parma (AIS Parma).
The dining service, provided by the teams captained by Marco Pizzigoni and Luciano Spigaroli, ensured the success of the dinner.
As for beverages, the partnership with Acqua Panna and San Pellegrino has been renewed.

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A PRECIOUS SOUVENIR                                                                                                                                       

Bormioli Luigi, in addition to providing the wine glasses for the aperitivo, once again created an iconic plate dedicated to the Dinner of the Thousand, while Coccinelle has renewed its partnership to create the bracelets for the guests: two symbols of the evening as well as precious keepsakes for all collectors.

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Take a look at the video:

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