Just a quick post to highlight the recent article published yesterday by the American Farm Bureau (AFB).
Stefphanie Gambrell, author of the article and Domestic Policy Economist at the American Farm Bureau, discusses Italian food culture, the DOP (Protected Denomination of Origin) program that provides quality control and brand protection to products such as Parmigiano Reggiano and Prosciutto di Parma. We talked a lot about DOP in our early posts on Italian Food Lovers.
Gambrell quotes in her article one of the main passages of Barilla’s guiding principles: “Creating, cooking and eating food is much more than simply meeting a basic human need – it is an art“. The statement is exactly what stands at the heart of Academia Barilla’s philosophy, that puts Italian gourmet food culture at the center of all its initiatives, as our blog readership is well aware of.
She also emphasizes the role of Barilla and Academia Barilla as the major players in the Italian food industry, and in the promotion, marketing and distribution of authentic Italian cuisine in the United States.