Nature and humans, with the right pace, create a unique product in some Italian provinces of Emilia Romagna and Mantua: Parmigiano Reggiano cheese. The milk collected in the morning and the previous evening arrives in copper vats, where a slow succession of experience, innovation, and tradition leads to the creation of Parmigiano cheese wheels that are aged for a minimum of 12 up to 54 months. The Parmigiano Reggiano Consortium has invested a lot in recent years to ensure that the welfare standards of the cows are increasingly higher. Improving the quality of life for animals in dairy farming
Fiorella Baldisserri, my study and interests is in art and all its forms, I’m photographer from Bologna who loves to travel both for work and passion.Professional approach to photography arrives in 2016 when I attended several in-depth courses on image and composition with teachers such as Fulvio Bugani, Laura De Marco, Giulio Di Sturco, Fausto Podavini "I like feeling the color of the imagine taking shape in the frame composition while my eye catches a reflection, a shade, an act.Nothing is random. The wonder of light that can be so immediate or hidden but always present.”
