Milk
Milk, king of all types of foods
Italian people of producers Milk. There are many different types of milk produced in Italy, but the first step of the podium is covered by cow's milk. The “gens italica“, in fact, over time it has been able 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 invaluable resource constituted by the meadows of the Po Valley, breeding cattle and passing down recipes for typical cheeses such as, for example, Parmigiano Reggiano.
The Belpaese loves and celebrates cow's milk over other types of milk, enjoying it for breakfast, alone, as a macchiato or together with coffee, often starting the day with a cappuccino. This is because the amazing properties of milk (whole or skimmed) are well known, its specific high calcium content, its supply of vitamins and its ability to regulate specific functions (from muscle contraction to blood coagulation).
The peninsula is also notable for the presence of other types of milk on the market (goat, buffalo, donkey and sheep), used by the dairy industry and beyond.
