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a chat with Enrico Bilzi

3 weeks ago Jaime E. Love

The Bilzi family history is typical of our Made in Italy. Everything began with a dream and a sense of initiative typical of the generation that was young during the first years of the past century. From the creation of a dairy specialized in the production of our iconic Parmigiano Reggiano – we’re here in the province of Parma – to their more recent e-commerce ventures, the Bilzis want to bring the tradition and quality of their dairy selection, their cured meats, their wines, and their other Italian specialties to consumers and Italophiles around the world. 

As you would expect in any good novel from the early 20th century, it was not all easy for the Bilzis. When Oreste, the founder of the dairy, started producing Parmigiano in those early years of the 1900s, still far from the tragedy of the wars, he probably didn’t think he would have to give up on his dream only a few years later: the vicissitudes and the evil of the Second World War forced the family to sell the dairy. 

But, as you’d expect in a beautiful story with a happy ending, Oreste, who in the meanwhile had become a grandfather, managed to change the course of the world – at least that of his family’s. With love and dedication, he instilled a passion for tradition and cheese-making into his grandson, himself called Oreste. It was him who, in the 1960s, picked up where his grandfather left off and founds Zabo Form. 

Artisanal jams and preserves are among the products made available on the Casale di Parma website (Photo courtesy of Enrico Bilzi)

Today, we of L’ Italo-Americano have the pleasure to speak with Enrico Bilzi, the son of Oreste “junior” and great-grandson of the first Oreste who did so much for the family. With him, we discuss the history of the company, but also the wish to make it internationally with the Casale di Parma venture, which offers customers from outside of Italy a selection of quality and traditional products. 

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Your family has been producing Parmigiano Reggiano for more than a century: tell us something about how it all began.

It was Oreste Bilzi who opened his dairy in the province of Parma, in the early 1900s. The impetus following the development of the company was given by his grandson, also named Oreste, who inherited it from his grandfather and, with passion and thanks to his agricultural studies, started Zabo Form in the 1960s. 

Since then, many advances have been made and the family’s activities, which today also included the making of prosciutto di Parma, as well as other products of the Emilian tradition. 

Today myself, Enrico, and my sister Ketty continue the family business along with our father Oreste, who still dispenses valuable advice and suggestions, passing on his passion also to his grandchildren, one of whom is, incidentally, also called Oreste!

Traditional Italian hard cheeses are one of the Casale di Parma’s customers’ favorite buy (Photo courtesy of Enrico Bilzi)

Your main products are Parmigiano Reggiano and prosciutto di Parma, two symbols of the culinary Made in Italy and of your region. What link does the company have with tradition?

In the world of food, with particular reference to milk and cheese production, tradition has an important value and represents a fundamental plus. Tradition is the history and the deepest soul of our company. It isn’t only a matter of carrying on and improving the dairy-making tradition with which we are associated, but also of creating and consolidating relationships over the years, with others that make the same values part of their exclusive and respected image. 

With Il Casale di Parma you are also proposing yourself on the US market, a market that loves Made in Italy but which unfortunately is also strongly associated with Italian-sounding, that is, with products that pretend to be Italian, but that of the real “made in Italy” have neither tradition, nor flavor, nor guarantees of safety and traceability: what is the right answer to this problem, in your opinion?

Our products, in particular Parmigiano Reggiano, constantly live under the unfair competition of Italian-sounding products and, unfortunately, we’ve been also paying the consequences of it. 

Legal defense is fundamental and the Consortium monitors the situation as much as possible, which is key. On our part, the best behavior is to keep on doing our best, work hard, and continue to produce excellence that consumers can recognize. Our company is always open to visitors, and our offices are happy to give information and answer questions from all those who contact us, who call and write to us. 

What are the most requested products by your US customers?  

Parmigiano Reggiano, absolutely, of all ages, but also other Italian hard cheeses, olive oils, and vinegar. 

Today your brand also includes other traditional Italian products such as pesto, pasta, organic products, and even truffles: how did you select what you wanted to add to your store?

With Casale di Parma we wanted to offer private customers an excellent selection of Italian food and wines. Unfortunately, for health authorization issues, which cannot be obtained for small quantities of product, we cannot offer cold cuts, wines, and other fresh products to our US online customers, but we still have an excellent and vast assortment of Italian delicacies we are happy for our American friends to try. 

La storia dei Bilzi è quella tipica del Made in Italy. Tutto nasce da un sogno e dall’intraprendenza della generazione che fu giovane nei primi decenni del secolo scorso. Dalla creazione di un caseificio specializzato nel nostro iconico Parmigiano – siamo qui in provincia di Parma – alle più recenti ventures nella vendita online, la famiglia Bilzi oggi vuole portare la tradizione e la qualità dei suoi prodotti caseari, dei suoi salumi e della sua selezione di vini e prodotti tipici Italiani, anche provenienti da altre regioni, ai consumatori e amanti del Made in Italy intorno al mondo.

Come in un tipico romanzo di inizio Novecento, non è stato tutto semplice per la famiglia Bilzi: quando il fondatore del caseificio, Oreste, aveva iniziato a produrre Parmigiano, in quei primi anni del ventesimo secolo ancora lontani dalla tragedia delle Guerre Mondiali, non poteva immaginare, forse, che avrebbe dovuto rinunciare al suo sogno di lì a qualche decennio. Le vicissitudini e il male della Seconda Guerra Mondiale forzarono infatti la famiglia a vendere il caseificio. Ma come ci si aspetta da una bella storia a lieto fine, la passione di Oreste, ormai divenuto nonno, cambia il corso del mondo, almeno di quello della famiglia Bilzi: con dedizione, fa crescere nel nipote, che si chiama come lui, la passione per il territorio, per la cultura casearia della provincia di Parma, che sa così tanto di storia e di vita, laggiù. Lo porta a scegliere un corso di studi che lo prepara, negli anni ’60, a riprendere il mano il sogno e a fondare Zabo Form.

Oggi, noi dell’Italo-Americano abbiamo il piacere e la fortuna di parlare con Enrico Bilzi il figlio di Oreste “junior” e bisnipote del primo Oreste che tanto ha fatto per la famiglia. Con lui parliamo della storia dell’impresa, ma anche della voglia di farsi conoscere all’estero, attraverso la venture Casale di Parma che propone ai clienti internazionali una selezione di prodotti di qualità e tradizione. C’è voglia di farsi conoscere e di condividere con il mondo la buona tradizione del Made in Italy familiare.

La sua famiglia produce parmigiano reggiano da più di un secolo: ci dica qualcosa di come è iniziato tutto.

Fu Oreste Bilzi che nei primi anni del ‘900 aprì il proprio caseificio in provincia di Parma. L’impulso successivo allo sviluppo dell’azienda lo diede il nipote, anche lui chiamato Oreste, che con la passione ereditata dal nonno e gli studi agrari diede il via alla Zabo Form negli anni ’60. Da allora ad oggi tanti progressi sono stati fatti e le attività della famiglia si sono allargate anche alla stagionatura del prosciutto di Parma ed a altri prodotti della tradizione Emiliana. Oggi i figli Ketty ed Enrico continuano l’attività di famiglia, con Oreste che continua a dispensare preziosi consigli e suggerimenti trasmettendo la stessa passione anche ai nipoti di cui uno, guarda caso, si chiama Oreste.

I vostri prodotti principali sono il Parmigiano Reggiano e il prosciutto crudo di Parma, due simboli del Made in Italy culinario e della vostra regione. Che legame ha l’azienda con la tradizione?

Nel mondo del food, con particolare riferimento al latte ed alla produzione del formaggio, la tradizione ha un valore importante e rappresenta un plus fondamentale. La tradizione è la storia e l’anima profonda dell’azienda. Non si tratta solo della cultura casearia affinata nei tempi ma anche di un insieme di relazioni e rapporti consolidati nel corso degli anni che ne fanno la propria esclusiva e rinomata immagine.

Con Il Casale di Parma vi proponete anche sul mercato statunitense, un mercato che ama il Made in Italy ma che purtroppo è anche fortemente associato all’Italian-sounding, cioè a prodotti che fingono di essere Italiani, e che del vero Made in Italy non hanno né tradizione, né sapore, né garanzie di sicurezza e tracciabilità: quale è per voi, la risposta giusta a questo problema?

I nostri prodotti ed in particolare il Parmigiano Reggiano vivono costantemente sotto la scorretta concorrenza dei prodotti con l’Italian-sounding e purtroppo siamo costretti a subirne anche i danni. La difesa legale è fondamentale ed il Consorzio vigila il più possibile ma da parte nostra il miglior comportamento è quello di lavorare sempre al meglio e continuare a produrre eccellenze di fronte alle quali il consumatore ne riconosce la qualità eccelsa. La nostra azienda è sempre aperta ad accogliere tutti i visitatori ed i nostri uffici sono a disposizione per informare tutti gli interessati che chiamano e scrivono.

Quali sono i prodotti più richiesti dai vostri clienti statunitensi?

In assoluto il Parmigiano Reggiano in tutte le stagionature, i vari formaggi duri Italiani, l’oli e l’aceto.

Oggi il vostro marchio include anche altri prodotti tradizionali Italiani, come il pesto, la pasta, prodotti biologici e persino i tartufi: come avete selezionato le categorie e i prodotti da aggiungere al vostro store?

Con il Casale di Parma abbiamo voluto proporre al cliente privato una eccellente selezione di prodotti dell’enogastronomia Italiana. Purtroppo per questioni di autorizzazioni sanitarie, che per piccoli quantitativi risulta impossibile, la nostra offerta negli USA ha dovuto rinunciare ai salumi, ai vini ed altri prodotti ma resta sempre una ottimo e vasto assortimento di raffinatezze Italiane.

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