Strong earthquake in central Italy

A violent earthquake shook central Italy on the night between 23 and 24 August.

Located between Lazio and Marche, three main shocks were recorded , with epicenters in Accumoli (Rieti), Arquata del Tronto (Ascoli Piceno) and Amatrice (Rieti), Norcia (Perugia), Castelsantangelo sul Nera (Macerata) and Arquata del Tronto (Ascoli Piceno).

We wish to express our closeness to the people and production companies affected by this tragedy

We want as well to reassure all our customers and friends abroad. Many of you have been calling or writing to check on us, thank you so much. We’re all well, we’re all very far from the earthquake epicenter. Our hearts go out to Central Italy’s people.

More information: Ansa




CheeseTutorial: how to arrange a cheese platter

Emanuela from Latteria Perenzin in this useful tutorial explains how to arrange a perfect cheese platter.

These are the cheeses used for the tasting:

Fiore di bufala


Formaggio di cabra ubriaco al Traminer

Millefoglie al Marzemino

San Pietro in cera d’api



Gourm.it office will be closed from August 8th to August 15th. We’ll be back to work on August 16th.

In the meantime happy summer vacations to all of you!


Innovate tradition: Arrigoni Battista


Parmigiano Reggiano is naturally lactose-free

Parmigiano Reggiano has many qualities, well known around the world: the long maturation, lack of additives, the inimitable taste. Less known is a fundamental quality for the many people who suffer from allergies or intolerances: Parmigiano Reggiano is naturally lactose-free.

Now, thanks to a directive of the Ministry, this information will also be present on the label to enable consumers, who often indiscriminately perceives dairy products as a source of lactose, to make choices that suit their individual needs.


The absence of lactose in the Parmigiano Reggiano is a natural consequence of the typical process of obtaining the Parmigiano Reggiano; to be precise, 100 g of Parmesan cheese contain less than 0.01 g of galactose!