This year, Parmigiano Reggiano has announced a collaboration with Nick Curtola, Executive Chef at the highly acclaimed The Four Horsemen in Williamsburg, Brooklyn.

Nick Curtola’s accolades at The Four Horsemen include a Michelin star, held since 2019, a two-star review from The New York Times, as well as semi-finalist nominations for James Beard Award for Best Chef New York, and Outstanding Restaurant. In 2025, The Four Horsemen was named #15 on North America’s 50 Best Restaurants list. Last year, Curtola and his team opened a second restaurant, I Cavallini, across the street from The Four Horsemen.

The revered Italian import and ‘king of cheese’ has remained a staple on his menus and is featured prominently in his recent cookbook The Four Horsemen: Food + Wine for Good Times.

Produced for over a millennium using only three ingredients, authentic Parmigiano Reggiano adheres to strict, artisanal PDO guidelines. It is produced exclusively in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River. Parmigiano Reggiano is always made with just three ingredients: cow’s milk, salt and rennet. It is aged a minimum of 12 months before a professional battitore taps on the cheese to confirm it can be certified as authentic Parmigiano Reggiano PDO. No additives or preservatives are ever used, nor are they needed due to the humidity-controlled aging techniques and long aging times, resulting in a naturally lactose-free cheese.

Each year, the Parmigiano Reggiano honours a top U.S. chef with an annual collaboration and Consortium dinner. For more visit parmigianoreggiano