On the edge of the presentation at the Chamber of Deputies of the “Business Care International Award 2026”, we met Fabrizio Raimondi, responsible for the external relations of the Consorzio Parmigiano Reggiano. With him we have deepened the privileged relationship between the Consortium and the US market, the impact of duties, the rules that protect the PDO of Parmigiano Reggiano and the increasingly warm theme, that we de ilNewyorkese are following closely, Italian sounding in the USA.
How important is the US market for the Parmigiano Reggiano Consortium?
“The US market is our first market, so Americans love us and we love Americans. Today the export share to the United States is higher than 20 percent and, despite the uncertainties of the last period, the data confirm highly positive performance. It is a market made of foodies, enthusiasts, people looking for quality: for us represents an incredible opportunity, a fundamental outlet for the future”.
So much has been said about duties. What impact did they have in your business?
‘With no doubt, duties are a limit to free trade, so we always hope that there will be no such thing. Today we returned to 15 percent, the duty we have since the Sixties, so there was no negative impact for us. It is clear that, in an ideal world, trade should be completely free: the duties remain an obstacle, but we can still manage them well”.
During the conference he explained that to be included in the Consorzio del Parmigiano Reggiano we need very precise territorial requirements.
“Parmigiano Reggiano is a PDO: this means that it must respect a rigorous disciplinary deposited with the European Union. The first rule is that you can produce Parmigiano Reggiano only in its area of origin: Parma, Reggio Emilia, Modena, part of Bologna and part of Mantova. Only here are the climatic conditions, know-how and also forages that are decisive for the production of special milk that is used for Parmigiano Reggiano. We always remember that the ingredients of Parmigiano Reggiano are solto three — milk, salt and garlic — a very simple recipe, but you have to do it with the right ingredients that are only in the territory of origin”.
As Newyorkese we have dedicated and will dedicate ample space to the theme of Italian sounding. Is that a serious problem for you in the United States?
“It is a very serious problem. We stimulate an economic damage of over two billion euros, but there is also an image damage: the consumer is scammed. Those who buy a Parmigiano Reggiano “fake” and taste it do not find the emotions and organoleptic characteristics of the true product, which lead it to recompense. It is not only an economic damage but also an image damage: we want loyal consumers, who love our product. In Europe there is a law that protects us against Italian sounding, and the term “parmesan” can only be used as a translation of Parmigiano Reggiano. In the United States, however, the two products can coexist on the shelves. That is why it is very important for us to explain to the Americans the difference. We have created a corporation in the United States, New York, to make training and information to trade, consumers and distribution, explaining why Parmigiano Reggiano can only be produced in its area of origin and because it has unique characteristics and is a product completely different from parmesan”.
L’articolo Fabrizio Raimondi: “The first market in Parmigiano Reggiano is the USA. Italian sounding for us is a very serious problem” comes from IlNewyorkese.
