Paolo Casagrande, new ambassador of Montesano Extremadura
Paolo Casagrande will work with all Montesano Extremadura products, both fresh and cured, using his creativity, both in the kitchen and in various collections of unpublished video recipes. The chef thus joins the team of collaborators of the prestigious Extremadura brand, together with Juanlu Fernández (Lú Cocina y Alma*, Jerez de la Frontera).
/wp:paragraph wp:paragraphMontesano Extremadura, winner of the 2021 Prestige Crystal Award from the Taste Institute in Brussels, continues to advance its projects linked to haute cuisine, both from its Iberian hams and sausages as well as its fresh Iberian meats.
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After signing a collaboration agreement last year with the well-known chef Juanlu Fernández (Lú Cocina y Alma, in Jerez de la Frontera, with one Michelin star), he has now added to his team of collaborating chefs Paolo Casagrande, a chef with three Michelin stars in Lasarte (Barcelona) as well as an international culinary figure with his own many projects.
/wp:paragraph wp:heading100% Iberian acorn-fed products from Montesano Extremadura
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Paolo, who has spent the last few months getting to know Montesano Extremadura's 100% Iberian acorn-fed products in depth and their great culinary possibilities in contemporary gastronomy, will create several video-recipe collections for the brand throughout 2022, always seeking, says Casagrande, "to highlight the extreme quality of the 100% Iberian acorn-fed products raised in their Extremadura pastures and giving them, with my creative touch, simple preparations, so that everyone can replicate them at home looking for fun, surprise and, above all, optimal consumption of the organoleptic palette of these exquisite products."
At the same time, and from the kitchen, the chef will apply his high creativity to all Montesano Extremadura products, with special emphasis on fresh meats and unique parts of the pig that he likes so much, creating various dishes featuring the brand.
With this second agreement, Montesano Extremadura continues to consolidate its firm commitment to haute cuisine, which it will expand with other leading chefs in Spain.
/wp:paragraph wp:paragraphThe brand's ultimate goal is to create alliances with the sector, in its commitment to innovate in the Iberian world and to promote and enhance the value of its excellent 100% Iberian acorn-fed products in the haute cuisine sector, and in the gastronomic sector in general.
/wp:paragraph wp:headingAbout Paolo Casagrande
/wp:heading wp:paragraphAt the same time, and from the kitchen, the chef will apply his expertise to all Montesano Extremadura products, with a special emphasis on the caBern in Veneto, Italy. Passionate about cooking since he was a child, Paolo Casagrande studied at the Alfredo Beltrame Catering School in Vittorio (Veneto), in northern Italy. After training working in numerous restaurants in Italy, where he became familiar with new techniques, discipline and creativity in the world of haute cuisine, he moved to various restaurants in London and Paris.
/wp:paragraph wp:paragraphIn 2003 he joined the Martín Berasategui restaurant in Lasarte (Guipúzcoa). Very soon, thanks to his technical precision and his rigorous and friendly temperament, Martin Berasategui placed him in charge of the renowned MB restaurant in the Ritz-Carlton, Abama (Tenerife, Canary Islands), where he obtained the first Michelin star for the establishment.
/wp:paragraph wp:paragraphHe later directed the opening of Castadiva Resort, a luxury hotel on Lake Como, Italy.
/wp:paragraph wp:paragraphIn 2012, Paolo Casagrande joined forces with Martín Berasategui once again. The mutual trust and complicity between the two led Martin to place him as head chef at the Lasarte restaurant in Barcelona, with which he has achieved three stars in the Michelin Guide.
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