I was born in the USA, and as an Italian American I have always been exposed to excellent Italian products. Of course, Parmigiano Reggiano cheese was (and is) always present in my fridge.
In 2020, after writing a thesis on the phenomenon of imitated Italian products known as Italian sounding, I started a digital marketing project called "Stop Italian sounding," which has the objective of educating the consumer about real Italian products, and how to recognize them when compared to the Italian sounding version. This is done through fun and educating videos on social media platforms.
Parmigiano Reggiano cheese, of course, is a big part of my story-telling. It is truly incredible. It's a story of 1,000 years of history and tradition that still uses the same three simple ingredients: salt, rennet, and milk. It is for this reason that I decided to submit a straightforward recipe aimed at underlining one of its core values: zero waste.