In some Italian provinces of Emilia Romagna and Mantua, nature and men, by using the appropriate timing, create an unique product known worldwide: Parmigiano Reggiano cheese.The morning and the previous evening milk gets to the copper boilers where a slow succession of experience, innovation and tradition leads to the creation of parmigiano forms that will age from 12 to 54 months. The Parmigiano Reggiano Union faced big investments to ensure higher and higher animal welfare standards. Increasing the quality of life of those cows destinated to dairy production.
Fiorella Baldisserri, classical studies and an interest in art in all its forms, is a photographer from Bologna who loves traveling both by profession and by passion. The professional approach to photography took place in 2016 by attending several courses She then attended to the Photojournalism Masterclass in Rome Currently Fiorella has seen some shots published by newspapers both in print and online. Photovogue, Corriere, Elle, Erodoto108, SDN, ND, MCmagazine, Witness Journal, Eye of Photography. Her projects have been displayed at the Olbia, Rome, Bologna, Lodi Sofia,Barcelona.
