The Olympics are a showcase of athletic prowess, tireless dedication, and peak performance â and, for some, a celebration of parmesan cheese.
Italian gymnast Giorgia Villa, part of the team that secured the silver medal in the women's gymnastics at the Tokyo Games â Italy's first medal in the event in 96 years â has become as renowned for her cheese-loving antics as her gymnastic artistry.
Villa, a 21-year-old from Lombardy, northern Italy, has been sponsored by the Consorzio del Formaggio Parmigiano-Reggiano (Parmigiano-Reggiano Cheese Consortium) since 2021. Following her Olympic triumph, photos from this sponsorship have gone viral.
The images depict Villa in her leotard, performing impressive feats amidst giant wheels of parmesan cheese. She's seen doing the splits over a line of wheels, performing handstands alongside them, cartwheeling in their presence, and even reclining beside a hefty chunk of parmesan, its surface adorned with enticing flakes. One particularly endearing photo shows Villa embracing a cheese wheel as if it were a cherished possession. In others, she succumbs to temptation, happily indulging in chunks of the crystalline cheese.
While other photos capture Villa displaying her exceptional skills on the bars, none have captured the public's imagination quite like the cheese-themed images.
The photographs were taken by Gabriele Seghizzi, and his website features the entire collection.
These captivating images have shone a spotlight on Emilia-Romagna, Italy's gastronomic haven. The region boasts a culinary bounty, including prosciutto, tortellini, tagliatelle al ragù, and cold cuts like culatello and mortadella.
Parmigiano-Reggiano, or parmesan cheese, is most famously produced in the hills surrounding Parma, about 65 miles northwest of Bologna. To be classified as authentic Parmigiano-Reggiano, the cheese must be made within the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova.
The cows used for this prized cheese are fed strict diets. A staggering 550 litres of milk are required to produce a single one of the giant cheese wheels that Villa adorns in her photos. These wheels are not instantly formed. They must be aged for a minimum of 12 months, with some premium cheeses taking 24, 36, 40 months, or even longer.
At the 12-month mark, an inspector uses a special hammer to tap each wheel, assessing its ageing process. Each wheel is stamped with a unique identification number to prevent counterfeiting and pinpoint its originating factory. It is then branded, literally, as a true Parmigiano-Reggiano.
Hoping to taste this legendary cheese in its homeland? Bologna, with its historic medieval market bustling with cheese vendors, is a tempting foodie destination in Emilia-Romagna.
However, Parma, the spiritual home of parmesan, is no less enticing. The city centre is filled with delicatessens where you can sample cheeses of varying ages before purchasing. Bars and restaurants offer <em>taglieri</em>, or large platters, laden with cheese and cold cuts. You can also visit parmesan factories or producers in the surrounding hills. There's even a dedicated museum, the Museo del Parmigiano-Reggiano in Soragna, located 40 minutes outside of Parma.
The Parmigiano-Reggiano Consortium has also partnered with tennis player Jannik Sinner, so perhaps photos from that collaboration will surface soon. Until then, Parma awaits. Buon appetito!
