Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite by Craig Whitson Tore Gjesteland Mats Widen Kenneth Hansen

Author:Craig Whitson, Tore Gjesteland, Mats Widen, Kenneth Hansen [Craig Whitson, Tore Gjesteland, Mats Widen, Kenneth Hansen]
Language: eng
Format: epub
ISBN: 9781572847460
Publisher: Agate Surrey
Published: 2015-03-16T22:00:00+00:00

Why is this breed of cow called Vacche Rosse?

The exact name of this breed is Razza Reggiana, or Red Cows of Reggiana. The name comes from the color of the cow, which is red. Parmesan was originally made 1,000 years ago, and these cows are the original [breed used]. Vacche Rosse arrived here when the barbarians invaded. The first invasion was in approximately 400 AD, when they came here from Eastern Europe, and lived here in Val d’Enza.

In the late 1940s, we had the largest number of Vacche Rosse cows in the region. At that time, another breed of cow arrived here from Northern Europe, specifically from Denmark and Germany. This increased milk production by 30 percent. At that time, there were approximately 130,000 cows of the Reggiana breed in the area. By the late 1980s, however, only 40 or 50 years later, the number had dropped to less than 900. Today we are back up to 3,000 cows. We are small, but we are growing. Each year, more than three million wheels of Parmigiano-Reggiano are produced, of which about 10,000 are Vacche Rosse. Here at Grana d’Oro we produce 1,000 wheels per year.

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