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, is a freelance photographer based in Bologna. Since 2016, she has attended courses on photography and a one-year Masterclass in photojournalism in Rome. She has been published in Seeds, L Inkiesta, Photovogue, Corriere, Elle, Erodoto108, Il Fotografo, SDN, ND, Witness Journal, Eye of Photography, Repubblica, and Il Carlino . She has exhibited in Olbia, Bologna, Rome, Lodi, Trieste, Palermo, Barcelona, Tbilisi, and Sofia. One of her projects was included in Cortona On The Move The Covid-19 Visual P.
Awards Julia Margaret Cameron A, Budapest A, Fotografia Etica, Tokyo Award, IPA, MIFA, Phodar Biennale, Kolga Tbilisi Award, Musa Foto, Roma Fotografia, ASA Project, PX3, ND Awards, Refocus, Closer, Bresciani Visual Art, Belfast Photo Festival.
