OUR PEOPLE

This is the Teatro Regio of Parma, a temple of music. And here Nicola Bertinelli, President of the Parmigiano Reggiano PDO Consortium, explains to us the importance of hearing and of sound in the production of this superlative product.

In the Parma Food Valley time is an asset. And Gino Pelosi is well aware of it. He has dedicated 50 years to the production of Prosciutto di Parma PDO. Find out his story made of passion, care and dedication.

An iconic location: the Benedictine Abbey of Santa Maria della Neve in Torrechiara, where one of the Salt Routes passed through. A journey. Three families. Massimo Rizzoli, Stefania Scermino and Irene Rizzoli tell us how Parma became the capital of anchovies.

At the foot of the Torrechiara Castle, Massimo Perboni - Director of Mutti’s Agricultural Service - and Giovanni Minardi - Head of Agronomy at Rodolfi Mansueto tells us about the importance of respect for the people, the environment and the land. And how tomato became the star of the history, culture and gastronomy of the Parma Food Valley.

At the Valserena Abbey, we meet Paolo Bulgarelli - Milk purchasing quality manager of Parmalat Italia and the Castelli Group. This is the ideal place to proudly narrate the know-how at the basis of Italy’s largest milk chain. A story that speaks of wellbeing all the way around: from the earth to the people and the animals’ welfare.