A great Italian journey among excellence and the differences that arise in individual dairies. The deep bond with the territory and the craftsmanship. A tool for consumers that values the commitment of manufacturers.
It will be distributed by October 5 the first annotated guide to the producers of Parmigiano Reggiano cheese factories, with a special focus on 132 dairies chosen by Slow Food, each with its own history, its distinctive features, and character of the product.
A great journey inside the world that characterizes the best known Italian PDO in the world, made by Slow Food in collaboration with the Consortium, which aims mainly to highlight how important are the differences that exist within a system completely crafted, deeply linked to the territory and to the skill of dairymen, which represent the primary differentiating elements that characterize the product.
“In times when it seems that the vast domain industry around the world – said to regard Piero Sardo, president of the Slow Food Foundation for Biodiversity – in some countries, including Italy in particular, there are small quality productions, excellence linked to the territory, operated by extraordinary characters “. “Parmigiano Reggiano – explains Sardo – live a little ‘this contradiction, because it is often seen as a single reality, and instead is a collection, an extraordinary network of small producers”.
“The differences between them – the president of the Slow Food Foundation for Biodiversity – are not huge because they must all adhere to a very strict discipline, but there are differences, there are men and different stories and there are also different techniques. so the invitation is really to bring these producers, to know them, to understand the differences and then eventually to also evaluate the sensory taste of various Parmigiano Reggiano, but the really important thing is to take this path, this path of narration, of stories. “