Also this year the Bormioli Luigi Group will contribute to the organization of the event by supplying the stemware for the for the wines that will accompany the gastronomic proposal, together with the dish created for the occasion in limited edition and which will be given as a tribute to the  1.000 guests.

Guest star will be Norbert Niederkofler, who will work alongside the team of Parma Quality Restaurants: the tri-star chef, proponent of the "Cook The Mountain" philosophy, will sign the dessert.

The quality of the gastronomic proposal is of a very high standard, both for the excellence of the raw materials - the challenge consists in enhancing in an original way a unique heritage, ranging from Parmigiano Reggiano and Parma Ham DOP, to pasta, from tomato, to anchovies of Parma, to get to milk - both for the chefs involved, who for the occasion have all given up any form of compensation. We start with the Parma Quality Restaurants team, headed by chef Enrico Bergonzi, which represents the best expression of Parma's haute cuisine: they include the starred chefs Massimo Spigaroli, who is also President of the UNESCO Parma Foundation Creative City of Gastronomy, and Terry Giacomello

To sign the appetizer is ChefToChef Emilia-Romagna Cuochi: the association aims to make culture starting from the gastronomic treasures of Emilia-Romagna, the Region that, with 44 products, holds the European record of DOP and IGP certifications

In the first course, “Novecento”, raw materials from country cooking are found, by definition poor: the potato, the ancient grains, the river fish, the garden herbs. The recipe, already in the name, recalls the world of cinema and an illustrious Parmesan, like the director Bernardo Bertolucci, able to give artistic dignity, with his cinema, to the peasant culture.

The second dish, for which the evocative name "Returning to Parma" was chosen, tells the ducal territory through the dialogue between some symbols of Parma cuisine: pork, with its meat,  “anolini” and chard.

Thus, in a crescendo of flavours and expectation, we come to the dessert by Norbert Niederkofler, "cooking mind" of the three-star Michelin restaurant "St. Hubertus ”, at the l Rosa Alpina Hotel in San Cassiano.

The chef, assisted by sous chef Michele Lazzarini and pastry chef Diego Poli - will serve his guests with Buchtelns interpreted in a personal way. If in the Tyrolean tradition the apricot jam is the filling of these pastry-based cakes, baked in the oven, in Parma the apricot looks like foam, to accompany the Buchtelns. The dessert will then be completed with yoghurt popcorn.