Boni and Consorzio Parmigiano Reggiano welcome the Spanish restaurant group "La Tagliatella".

The Spanish group “La Tagliatella” took part to a training tour on Parmigiano Reggiano organized by Parmigiano Reggiano Consortium.
The starting point is Boni S.p.A. dairy, where by virtue of the precious and historic collaboration with the company, the managers and chefs of “La Tagliatella” were able to immerse themselves in the magic of dairy art, appreciating each production step, from production to ageing and packaging of this Italian excellence.
The second stage of the tour was a specific training hosted by Parmigiano Reggiano Consortium, promoter of the activity, focusing on the physical and organoleptic features and the different levels of maturation of Parmigiano Reggiano.

The visit ended with a working day at ICook Taste & Share cooking school in Cesena with La Tagliatella chefs creating typical recipes from the Emilian tradition based on Parmigiano Reggiano: dishes to be proposed again in the group’s restaurants, ambassador of Italian cuisine which boasts 229 restaurants in Spain, Portugal and Andorra.