Germany ranks at the highest level of exports of Parmigiano Reggiano cheese, with a volume of about 8,000 tonnes and an increase of almost 1,000 tonnes from 2012 until today. And after a few years of talks, the Italian Consortium has finally signed an agreement with the German Association of Chefs and quality restaurant trade called, Jeunes Restaurenteurs. Giuseppe Alai, President of the Protection Consortium, commented that: “The partnership with the German chapter of the Association falls within the goal of our actions which are ever more focused and specifically aimed towards the quality restaurant trade and the associations representing cooks and chefs in Italy and around the world.”
The agreement was made because of the Association’s chefs operating in Germany who are highly considered by the consumers and for Italian food and the awareness of the home country specialties in this relevant market. For example, the organization is in charge of providing guide books and training activities developed through the “Eliteklasse”, which in Germany represents the only school in the élite restaurant trade. The aim of the Consortium is to popularize the characteristics of Parmigiano Reggiano cheese, as well as to gain more German consumers, by getting them in contact with the various collaborative activities the Italian company has already started in these years with the Association in Germany.
