Cena dei mille 2023

Have you ever dined in an open-air gourmet restaurant?

The record numbers of the 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 chefs Enrico Bartolini, Riccardo Monco and delegations from Parma Quality Restaurants and CheftoChef Emilia-Romagna.
These are the record-breaking numbers of the Cena dei Mille: 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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Products of excellence

Diners were welcomed with an aperitif organized by Parma Quality Restaurants.
Eleven stations set up to guide guests through the flavours of our land and the history of partner companies of the Parma UNESCO Creative City of Gastronomy Foundation, which have always supported the Dinner of the Thousand: the Consortia for the Protection of Parmigiano Reggiano PDO and Prosciutto di Parma PDO, Barilla, Mutti and Rodolfi Mansueto, Parmalat, Delicius, Rizzoli Emanuelli and Zarotti.
They were joined on the occasion by the Consortia for the Protection of Culatello di Zibello PDO, Salame Felino PGI and Coppa di Parma PGI, the Consortium for the Protection of Salumi Piacentini PDO, the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia PDO, the Consortium for the Protection of Colli di Parma DOC Wines, the Consortium for the Protection of Colli Piacentini DOC Wines, the Consortium for the Protection and Promotion of Reggiano Wines, and the company Coppini Arte Olearia.

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The chefs

The team that created the menu of the evening.

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The menu

The dishes that made the evening unforgettable.

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So much more than dinner

This is an event that conveys the values of our land to a global audience, highlights Parma and the expertise of its people, thus promoting our culture and what makes us unique. An ode to gastronomy, an ode to the Parma Food Valley!
Take a look at the video.