Domenico Raimondo, from Salerno, born in 1971, is president of Consortium for the Protection of Mozzarella di Bufala Campana DOP since 2011, one of the most important realities, in terms of history and numbers, of the Italian agri-food sector, the most important in the South. Therefore, engaged for years in the enhancement and protection of this magnificent product, Raimondo is undoubtedly one of the main architects of the affirmation of the Mozzarella di Bufala Campana DOP as an emblem of Made In Italy excellence, inside and outside the national borders. As a further demonstration of the work carried out and the successes achieved, the nomination, unanimous in May of this year, to the presidency of AFIDOP (Association of Italian DOP and IGP Cheeses), another relevant entity that brings together 27 Protection Consortia including the main dairy chains that cover 99,8% of the Italian production of PDO branded cheeses.
Not yet fifty years old, fourth generation of "master cheese maker", a passion for politics and horse riding, which drives him to always think about how to face obstacles, overcoming them and not bypassing them, ever since they called him to head the Consortium of Mozzarella di Bufala Campana has always fought for buffalo mozzarella to be presented internationally under the aegis of the DOP, and more generally of the Geographical Indications (GI). It was hard work but in the end his long vision paid off.
We live in the nation with the highest number of GIs in the Old Continent – he likes to remember – and this is probably due to our culinary culture, to the fact that something good is produced in every corner, from North to South. "For this reason I believe that GIs are a very important recognition: brands give, first of all, more appeal to the product than the generic "competitor" and then represent a guarantee for the consumer, who in this way is better protected and protected" .
A perception that is very present today in Italy, but which is gradually gaining ground also in the rest of Europe. Overseas the situation is instead a bit more complex, but even here the value of these brands is beginning to be understood. "For example, we were recently called upon, together with other important Italian consortia, - says Raimondo - to explain to the Japanese how to take a similar path for their products".
A great satisfaction without a doubt. But what satisfies him most is that, finally, even the Italian consumer, who was a bit hesitant until a few years ago, has understood the intrinsic value of GIs.
However, there are still some problems to overcome in order to implement consumer trust, and that is being able to ensure that large-scale retailers differentiate generic products from IG-branded ones on the shelf, thus highlighting the intrinsic value of the latter. “In this regard, we should have held a meeting with ex-minister Martina and the Italian large-scale retail trade – complains Raimondo – but the thing fell through for the political reasons of which we are all aware. We should now be able to have a meeting with the new minister as soon as possible. In any case, I believe that the decisive step to take is this, so that everyone can recognize the importance of GIs".
For producers, on the other hand, that of GIs is an acquired value, by now it is a common awareness that GIs open up a privileged and direct relationship with the consumer. Even if Raimondo declares himself convinced that the idea of GI as an acquired value for everyone has always been shared. "There is awareness of the importance of the brand, its appeal and the advantages it brings" he says and adds "the problem remains regarding large-scale distribution which, for those who focus heavily on this channel, can actually be a burden economically but , as mentioned, we are confident that the matter will be resolved ”.
Since May 2018, Raimondo has also held the position of president within AFIDOP, the Association of Italian DOP and IGP Cheeses. And as he did for the Consortium of buffalo mozzarella, certainly not one to keep his hands in his pockets. One of the first urgencies is to arrive as quickly as possible sit at the table with the government to try to get more attention from the GDO.
But if that concerning the GDO is the first point to address, others are urgent such as that of bringing PDO and PGI cheeses out of Italy more and more often through participation in events and fairs.
“We need to be as united as possible and highlight even the smallest productions, which perhaps have a lower turnover than the more well-known brands, but which well represent, with their typicality, the excellence of Made in Italy. I am convinced that, once this path has been taken with conviction, the objective goodness of the products will speak for themselves".
Returning to buffalo mozzarella, and to the diffusion strategies of this extraordinary protagonist of the Italian table and of Made in Italy, it must be recognized that catering has played a strategic role in the history of the growth of buffalo mozzarella and Geographical Indication products. Raimondo has no doubts: there is still a way to go. “Cooking is an important means of making yourself known throughout the world. With catering, and I would add with pizzerias, it is possible to highlight the product as an ingredient. I believe that the importance of the raw material is now a well-known fact for chefs, pizza makers and insiders in our peninsula. Instead, we must continue to work and push this concept further abroad. I am convinced that it is a work that will bear fruit.”
