Why this Olympian is making the world crave Italian cheese

The Olympics showcase athleticism, dedication, and top-tier performance – and for some, an unexpected side effect: a serious craving for parmesan cheese.

Italian gymnast Giorgia Villa, part of the team that brought home silver in women's gymnastics – Italy’s first medal in the event in nearly a century – has quickly gained fame for her passion for cheese rather than her gymnastic prowess.

The 21-year-old from Lombardy, northern Italy, signed a sponsorship deal with the Consorzio del Formaggio Parmigiano-Reggiano (Consortium of Parmigiano-Reggiano cheese) in 2021.

Photos celebrating her collaboration with the brand went viral after resurfacing in the wake of Villa’s Olympic success.

The gymnast is captured in her leotard, sitting atop a mound of massive cheese wheels, performing the splits over a line of them.

Other photos show her doing handstands beside the cheeses, cartwheeling around them, and lounging next to a large wedge of parmesan, with tantalizing flakes where it has been sliced. In one shot, she embraces a cheese wheel to her chest, while in others, she can’t resist stuffing pieces of the crystal-filled cheese into her mouth.

Other photos display her impressive skills on the bars, but none have captured the public’s attention quite like the cheese-filled moments.

The photos were taken by photographer Gabriele Seghizzi, who has the complete set available on his website.

The images have brought attention to Emilia-Romagna, Italy’s gastronomic haven, home to everything from prosciutto ham and filled tortellini to tagliatelle al ragù, culatello, and mortadella cold cuts.

Parmigiano-Reggiano, or parmesan cheese, is most famously crafted in the hills surrounding Parma, located about 65 miles northwest of Bologna. To be considered true Parmigiano-Reggiano, it must be produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova.

Cows are fed a carefully controlled diet, and it takes roughly 550 liters of milk to create one of the massive cheese wheels seen in Villa’s photos. These wheels aren’t produced overnight – they’re aged for a minimum of 12 months, though some premium cheeses are aged for 24, 36, 40 months, or even longer.

After 12 months, each cheese wheel is tested by an inspector who taps it with a special hammer to check its aging. Each wheel is given a unique identity number to ensure authenticity and trace its origin, and is literally branded as a genuine Parmigiano-Reggiano wheel.

Looking to taste it in its birthplace? Bologna is the top foodie destination in Emilia-Romagna. This historic city, with a market dating back to medieval times near the Basilica of San Petronio, is home to numerous shops offering an overwhelming variety of cheeses.

Though Bologna is a culinary hub, Parma is considered the heart of parmesan cheese. The city center boasts many delicatessens where you can sample cheeses of different ages before purchasing. You’ll also find bars and restaurants serving taglieri, large platters of cheese and cold cuts. For a more hands-on experience, visit parmesan factories in the hills or explore the Museo del Parmigiano-Reggiano in Soragna, just 40 minutes from Parma.

The Parmigiano-Reggiano consortium has also teamed up with tennis star Jannik Sinner, so let’s hope the photos from that partnership are revealed soon. But until then, Parma is waiting. Buon appetito!