Bailout, Italian-Style

December 10th, 2008
parmigiano Bailout, Italian Style

Writing about the evolution of Italian food in America, it strikes us that there is one truly Italian ingredient whose iconic status has survived an onslaught of imitations. Parmigiano has remained constant and integral to Italian-American cuisine. And now, the artisanal producers of what Mario Battali has dubbed [sic] “the indisputed king of cheeses” are in trouble.

Bravo to the Italian government for their plan to subsidize Parmigiano-makers. We also promise to do our part…this is our kind of bailout.

Wall Street Journal Article

Story on NPR

 

2 Responses to “Bailout, Italian-Style”

  1. An Economist versus a Foodie on Parmesan | Rachel Laudan Says:

    [...] Lombardi in his great blog, Almost Italian says “Bravo to the Italian government for their plan to subsidize Parmigiano-makers. We also [...]

  2. Massimo GIANNINI - M.G. Says:

    Ecco la mia risposta qui
    Economics of bailouts: the case of Parmigiano Reggiano

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