Grana Padano and IMAFestival. On one hand, a world class Italian food, on the other a festival that aims to promote and talk about the talent of different cultures through art and food, both nationally and internationally. Grana Padano is in fact one of the protagonists of the Second Edition of IMAFestival keeping on supporting the art like it did last year with of the exhibition EAT ART where the artist Michela Martello drawn inspiration from the famous "wheel" for her painting Route 55.

 

We met Dr. Baldrighi, Chairman of the Consortium for the conservation of Grana Padano.

 

Grana Padano is the most internationally exported Italian food, with about one million 300 thousand forms exported to all continents, with the ability to enter into the customs and food cultures in the East and West. Grana Padano therefore is an Italian food excellence that migrates, transforms, and is enhanced when it meets creativity. It's Italy’s most consumed cheese world-wide and therefore a very popular product.

 

What are the nutritional and production characteristics that make Grana Padano cheese one of the world's best selling Italian Products?

 

Grana Padano is rich in proteins of high organic value. One hundred grams of our cheese contains the same protein of 160 grams of meat and in just 60g of our cheese you will find concentrated the nutrients of a litre of milk. It’s rich in mineral salts, especially calcium, iodine, selenium, magnesium and phosphorus.

 

Grana Padano Consortium has established a group to protect and promote authenticity and naturalism. What are the principles that need to be embraced by the producers that are part of it?

 

211 companies are part of the Consortium and of these 154 are dairy producers. Their duty is to respect the rules of production, which regulate all stages of processing and ripening Grana Padano DOP. They also ensure that the milk processed in Grana Padano is first-class, from cows fed with selected products.