This year’s Paris Olympics have been a mixed bag of praise and criticism. But above all, they have been a unique and unprecedented Olympics, with some impressive innovations and innovations from the host country.
The Paris Olympics have ended today, but the memorable stories about it will live on, from the beach volleyball matches under the Eiffel Tower, to the exciting swimming on the Seine River, or the beautiful lavender runs.
And for some viewers, the Olympics are also parmesan cheese, Italy's famous cheese. Giorgia Villa, the Italian gymnast who brought Italy its first silver medal in women's gymnastics in 96 years, made the cheese famous.
The 21-year-old from the Lombardy region in northern Italy has been invited by the Consorzio del Formaggio Parmigiano-Reggiano (Parmigiano-Reggiano Cheese Federation) to collaborate in 2021.
And after Villa's glory at the Paris Olympics, photos of her and parmesan cheese went viral again on the Internet.
In one photo, the beautiful gymnast is seen wearing a tight-fitting sports outfit, sitting on a giant pile of cheesecake in the typical gymnastics split position.
In other photos, she stands with her hands on the cheese, doing somersaults next to it, or lies next to a large piece of parmesan, with delicious slices cut from a large wheel of cheese. In other photos, she holds the wheel of cheese to her chest, or devours delicious slices of cheese.
These photos have left the public very excited and impressed, both with the female athlete and with the attractive golden cheesecakes. The author of these photos is photographer Gabriele Seghizzi, who posted all the photos on his personal page.
The photos remind viewers of Emilia-Romagna, the land considered the culinary paradise of Italy, where famous products range from prosciutto ham to stuffed tortellini pasta, tagliatelle al ragù with culatello ham and mortadella ham.
Parmigiano-Reggiano, or parmesan cheese, is most famously made in the hills around Parma, about 100km northwest of Bologna. It is only considered true Parmigiano-Reggiano if it is produced in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantova.
To produce this cheese, the cows are fed a strict diet so they can produce quality milk. Each giant cheese wheel Villa sits on is made from 550 liters of milk. The cheese is aged for at least 12 months to get the best quality. And some of the more expensive ones can be aged for 24, 36, 40 months or longer.
At 12 months, cheese inspectors use a special hammer to tap the cheeses to check for ripeness. Each is stamped with a unique identification number to prevent counterfeiting and identify the factory that produced it, and to prove it is an authentic wheel of Parmigiano-Reggiano.
Bologna is synonymous with Emilia-Romagna cheese. Here, in the streets next to the San Petronio church, there is a market that has existed since medieval times, with dozens of shops selling a myriad of different cheeses.
However, Parma is considered the spiritual home of this type of parmesan. In the city center, there are many snack shops where customers can sample many different types of cheese at different “ages” before buying.
Bars and restaurants around the city sell taglieri, a spread of cheese and cold cuts served on a giant platter. You can also visit parmesan factories or producers in the hills. There’s even a museum, the Museo del Parmigiano-Reggiano, in Soragna, 40 minutes from Parma.
The Parmigiano-Reggiano Alliance has also sponsored tennis player Jannik Sinner, so in the near future, the public may be able to admire another unique photo series of this cheese with a tennis racket./.
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