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Milk, king of all types of food

Italian people of producers of XNUMX cups milk. There are many different types of milk produced in Italy, but the first step of the podium is covered with cow's milk. The "Italian gens“, In fact, it has been able over time to enhance the properties of each distinct product, consuming it whole or enhancing it through the creation of derivatives.

The regions most interested in the production of the vaccine are Lombardy, Piedmont, Emilia Romagna and Veneto. These exploit the inestimable resource constituted by the meadows of the Po Valley, raising cattle and handing down recipes of typical cheeses such as, for example, Parmigiano Reggiano.

The Belpaese loves and celebrates the cow's milk over other types of milks, enjoying it for breakfast, alone, macchiato or with coffee, often starting the day with a cappuccino. This is because the amazing properties of milk (whole or skimmed), the specific high content of calcium, its contribution in vitamins and its ability to regulate specific functions (from contraction of muscles to blood coagulation) are well known.

The peninsula is also distinguished by the presence on the market of other types of milk (goat, buffalo, donkey and sheep), used by the dairy industry and beyond.