2022 Giro d’Italia: the Food Stage is born, dedicated to Parmigiano Reggiano

“We asked the Giro d’Italia to show the world our territory as the riders cross it, allowing sports enthusiasts to discover the origin of our uniqueness,” said Pietro Rovatti, brand consultant of the Consortium. “The production of Parmigiano Reggiano starts with a race! From the milking stage, no more than two hours must pass in bringing the milk to the cheese factory. It’s a race to keep the milk temperature from dropping beyond a certain threshold, and to keep all the essential components alive to create a superior quality product. Subsequently, our captain, the cheesemaker, breaks the curd into small fragments with the thorn and forms the typical grainy paste. Finally, the rest of the team steps in to complete the production process. Combining our story with that of the Giro d’Italia therefore seemed natural and genuine, just like Parmigiano Reggiano. But above all we wanted to tell, through the emotion of the Corsa Rosa, how the characteristics of Parmigiano Reggiano are totally connected to its territory.”

A completely flat stage that, alongside the race’s third stage, is the longest of this year’s Giro. From the start to Bologna, the route follows the Via Consolare Emilia, almost entirely straight through the Emilian plain. After Bologna, the stage visits some of the towns affected by the 2012 earthquake – San Giovanni in Persiceto, Crevalcore, Camposanto, Carpi and Correggio. The route runs along straight, flat roads until it reaches Reggio Emilia for the sprint, which promises to be a close race.

Parmigiano Reggiano is an icon of tradition, like the Giro, but at the same time, it is an extremely contemporary product that is in line with a healthy and dynamic lifestyle. There are only three ingredients; raw milk, salt and rennet. It is free of additives and preservatives, is easily digested and is also naturally lactose free. 25g of Parmigiano Reggiano is enough to supply the body with a quantity of protein that contributes to the maintenance of muscle mass. It is therefore a precious ally of cyclists, and sportsmen in general. Furthermore, the high presence of Leucine (almost 3g per 100g of product) in Parmigiano Reggiano substantially contributes to the positive effect on protein synthesis, favoring muscle recovery after sports fatigue. The Giro and sport needs Parmigiano Reggiano to provide natural energy, and Parmigiano Reggiano needs the Giro to tell the world about its qualities.