Giro d’Italia and Parmigiano Reggiano, the first stage dedicated to food is born

Bike meets food. At Tour of Italy the first food stage was born, the stage that links its name to gastronomic excellence: the Parmesan cheese. This is the eleventh stage of the tour, the one that goes from Santarcangelo di Romagna to Reggio Emilia, which is renamed Parmigiano Reggiano Food Stage and aims to tell the story of the territory and one of its most famous products.

The first Food Stage in Emilia-Romagna

The cycling race, which starts this year on May 6 from Budapest, Hungary, has since 2014 included stages dedicated to wine on its route (in the 2022 edition the sixteenth wine-growing stage, from Sal to Aprica, and celebrates the Sforzato della Valtellina). But this is the first time that a gastronomic stage has been created, presented at the restaurant of chef Giancarlo Morelli at the VIU Milan hotel in Milan. It’s about one of the longest stages of the Giro d’Italia (201 km, mostly flat, scheduled for May 18) and crosses the territory where the best known of the 54 Italian PDO cheeses was born.

Italian excellence in the world

a pride for the Giro d’Italia to announce the birth of the Food Stage which this year will be associated with one of the Italian excellences in the world, Parmigiano Reggiano, he explained Matteo Mursia, sales and partnership director of RCS Sport (which organizes the Corsa Rosa). During the Giro d’Italia 2022, the stage dedicated to gastronomy will be the Sant’Arcangelo di Romagna-Reggio Emilia. And it could not be otherwise since the headquarters of the Parmigiano Reggiano Consortium is located in the heart of the city of Tricolorewhere the Italian flag was born in 1797. A meeting between two excellences of Made in Italy (the cycle race followed in the world by 700 million people) which aims to tell a territory and its symbiotic relationship with the cheese it produces.

Freshly milked raw milk

To discover the origins of the Parmigiano Reggiano particularly important for his consortium, said brand consultant Pietro Rovatti, also to counter the phenomenon of counterfeit Italian food products abroad. In Canada, for every form of Parmigiano Reggiano, fifteen fake Parmesan cheeses are sold, made with powdered milk and cellulose powder, he explained. Products very different from aged cheese from designated areas of Emilia-Romagna, made with unpasteurized raw milk. Even the production of Parmigiano Reggiano was born in haste. From milking, no more than two hours should elapse to bring the milk to the dairy. A race to keep milk temperatures from dropping below a certain threshold and keep alive all the essential components to create a premium product, Rovatti explained.

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