Parmigiano Reggiano Consortium eyes the UAE as a strategic market

Dubai, UAE; 06 December 2018 –In a move aimed at enhancing awareness of the unique qualities and versatile nature of Italy’s famed Parmigiano Reggiano cheese, the Parmigiano Reggiano Consortium held an exclusive cheese tasting and dining event for foodies and food aficionados at the Simply Italian restaurant, Palm Jumeirah, Dubai. The King of Cheese was paired with sweet and savoury accompaniments and a curated menu gave guests an insight into the various ways in which Parmigiano Reggiano can be used for a truly gourmet experience.

Parmigiano Reggiano Consortium aims to expand the market for the cheese in the Middle East and has identified the UAE as a strategic market as the country leads the regional market for Italian hard cheeses as a whole, with 394 tons imported in 2017, compared to 128 tons by Saudi Arabia, 101 tons by Qatar and 3 tons by Bahrain.

According to Fabrizio Raimondi, Press officer for Parmigiano Reggiano Consortium, “Parmigiano-Reggiano is an extraordinary cheese with amazing aromas, great taste and a unique texture. It is a highly concentrated cheese and contains only 30% water and 70% nutrients. We are delighted to present the distinctive properties of Parmigiano Reggiano cheese to food aficionados  in Dubai.  We believe in the potential of this market. In 2018, we participated in Gulfood, executed point of sale promotions, took part in Emilia-Romagna region’s mission to Dubai and reached out to food influencers and experts in the market to enhance awareness for Parmigiano Reggiano cheese. In 2019, we look forward to more collaborations to increase the margin of growth for Parmigiano Reggiano cheese in the UAE and GCC countries in general.”

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. This is the area hosting four thousand farms where the cattle are fed on locally grown forage. Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to continue to be, as it always has been, a purely natural product, completely without additives or preservatives. During maturation, Parmigiano-Reggiano gains its typical granular structure, and when cut it into slivers, it becomes crumbly and soluble. It is very rich in protein, vitamin and minerals, it is also lactose free and available as a Halal option.

Related posts