The collaboration between JRE-Jeunes Restaurateurs and Parmigiano Reggiano continues in 2026, bringing together JRE chefs and award-winning cheese dairies in a celebration of craftsmanship, origin and culinary creativity.
JRE x Parmigiano Reggiano: The 2026 Casello d’Oro winners, interpreted by JRE-Chefs
Parmigiano Reggiano is a product defined by precision, time and place. This year, cheeses from the Casello d’Oro selection have been entrusted to 13 JRE-Jeunes Restaurateurs chefs, each invited to create a recipe that places this exceptional ingredient at the centre of the plate. The result will be a collection of dishes that reflects the individuality of each chef while highlighting the depth, character and versatility of Parmigiano Reggiano.
13 chefs, 13 recipes
The chefs Federico Pettenuzzo (La Favellina, Italy); Alessandro Bellingeri (Osteria Acquarol, Italy); Maurizio Oster (ZEIK, Germany); Stefan Fäth (Jellyfish, Germany); Bastian Ebert (Schlossanger Alp, Germany); Oliver Röder (Burg Flamersheim, Germany); Markus Pape (Meisenheimer Hof, Germany); Tom Merkle (Merkles Restaurant, Germany); Benjamin Unger (Blauer Engel, Germany); Michael Ammon (Gasthof Jakob, Germany); Ruben Baumgart (Rubens Restaurant, Germany); Christian Fleischmann (Cheval Blanc, Germany); and Tim Extra (Eiden Restaurant, Germany), members of JRE-Jeunes Restaurateurs, have each been paired with an award-winning Parmigiano Reggiano from the Casello d’Oro selection.
Each chef will create an original recipe showcasing the character and complexity of their selected cheese and bringing their own culinary identity to one of Italy's most iconic products.
A tribute to the master cheesemakers
Each creation pays homage to the dairies distinguished with the Casello d’Oro and to the craftsmanship behind every wheel of Parmigiano Reggiano.
This year's selected cheeses come from Caseificio Oratorio S. Giorgio, Caseificio Bucamante, Caseificio 4 Madonne Lesignana, Latteria Mezzanese, Caseificio Colline di Canossa e Cigarello, Caseificio Monzato, Caseificio Rastelli, Caseificio 4 Madonne Valsamoggia, Caseificio Croce, Caseificio Castellazzo, Caseificio Fior di Latte and Casearia Castelli.
The different dairies and maturation periods give each Parmigiano Reggiano its own characteristics, providing the chefs with a unique starting point for their recipes and creating a direct connection between the craftsmanship of the producer and the interpretation of the chef.
The culinary Masterpieces Inspired by Parmigiano Reggiano
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Parmigiano Reggiano Tortelli with Vermouth and Artemisia
by JRE-Italy chef Federico Pettenuzzo from Restaurant La Favellina
Carnaroli Risotto with Parmigiano Reggiano, Hay, Flowers and Mugo Pine
by JRE-Italy chef Alessandro Bellingeri from Restaurant Osteria Acquarol
Odefey Chicken with Parmigiano Reggiano, Mushroom and Celeriac
by JRE-Germany chef Maurizio Oster from Restaurant Zeik
“Herbal Garden” with Parmigiano Reggiano, Herbs and Honey
by JRE-Germany Stefan Fäth from Restaurant Jellyfish
“Allgäuer Cheese Bread 2.0” with Parmigiano Reggiano, Apricot and Truffle
by JRE-Germany Bastian Ebert from Restaurant Schlossanger Alp
Parmigiano Reggiano Soufflé and Ice Cream with Figs, Tarragon and Taggiasca Olives
by JRE-Germany Oliver Röder from Restaurant Burg Flamersheim
Chilled Parmigiano Reggiano Soup with Beef Crudo, Herb Oil and Crispy Coral
by JRE-Germany Markus Pape from Restaurant Meisenheimer Hof
“This Is Not Spaghetti Ice Cream” with Parmigiano Reggiano, Raspberry and Rosemary
by JRE-Germany Tom Merkle from Restaurant Merkles
“Nature” with Parmigiano Reggiano, Porcini and Wild Herbs
by JRE-Germany Benjamin Unger from Restaurant Blauer Engel
Parmigiano Reggiano Semolina Dumpling with Cranberries and Bacon Foam
by JRE-Germany Michael Ammon from Restaurant Gasthaus Jakob
Spinach Dumpling with Parmigiano Reggiano, Parsnip and Brown Butter
by JRE-Germany Ruben Baumgart from Rubens Restaurant
Crispy Parmigiano Reggiano Pearls with Herbs and Flowers
by JRE-Germany Christian Fleischmann from Restaurant Cheval Blanc im Landhotel Weißes Roß
Parmigiano Reggiano Mousse with Pear, Hazelnut and Black Truffle
by JRE-Germany Tim Extra from Eiden Restaurant
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About Parmigiano Reggiano
Parmigiano Reggiano is one of the world’s oldest and most valued cheeses. Considered the “king of cheeses,” its origins date back to the Middle Ages, when Benedictine and Cistercian monks sought to create a cheese with long shelf life.
Parmigiano Reggiano cannot be understood without linking it to the area where it is produced: Emilia Romagna and a small part of Lombardy, covering 10,000 km² across the provinces of Parma, Reggio Emilia, Modena, Mantua (right of the Po River), and Bologna (left of the Reno River). In this area, 2,165 farms supply the milk processed daily by 291 dairies, producing a cheese that must age for at least 12 months.
Parmigiano Reggiano is made with only three ingredients: raw milk, rennet, and salt. The use of additives, bacterial starters, fermented feeds, or silage — commonly used in other cheeses — is strictly prohibited.
Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese, meaning it is safeguarded by a European Union system that protects both consumers and producers due to its distinctive characteristics and its link to its place of origin.
The minimum aging period is 12 months (the longest minimum maturation of all PDO cheeses) and can extend to 36, 48, 100 months, or even longer, developing unexplored aromas and flavors.