By: John Mariani
It’s a reasonable question to ask why, since all cheeses are made from the same ingredients—cow, ewe or goat’s milk—are there such myriad differences among the thousands of types from so many countries.
To find out why Parmigiano Reggiano is un-reproducible anywhere but around Parma, I asked Nicola Bertinelli, a producer and President of the Parmigiano Reggiano Consortium about the cheese’s uniqueness.
Source: https://www.forbes.com/
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We the Italians is a company that in 10 years has become a key relational hub between Italy and the community of the more than 20 million Italian Americans in the United States. We have built a set of information channels that monthly reaches 3 million Italian Americans.
We have also consolidated an unparalleled geographical presence, structuring a network of more than 80 Ambassadors in all the Italian regions, across all 50 American states, plus ten focused on specific themes.
