Thank you, great find! In fact one of the characteristics of Italian food and cooking - and Italian culture in general - is the unbelivable number and varieties, even whitin a small area. Due to the great variety of the territory, climate, microclimate, soil etc. there are thousands of different recipes of the same dish, like pasta, rice, meat, fish, vegetables, cakes and pastries and they can vary greatly even from one town or village to the next one.
But what is not very well known is that in Italy there are about 500 types of cheese and many of them are DOP (protected origin denomination). Many of them are produced only in a very small area, like many types of wines or olive oil, or ham and salami that are not enough to be exported, just like some fruit and vegetables which are grown in small areas and are of a superior quality.
Unfortunately our government, like the past ones, has not helped our agriculture, as if the foolish project were to destroy as much as possible of it. I don't want to discuss this here, but it's very sad.