Everywhere I went in Italy, I saw Philadelphia cream cheese. It showed up in the refrigerated aisles of groceries in Venice and Rome. It was employed with arugula and speck in sandwiches served at rest stops along the autostrada. It even popped up amongst a dozen kinds of cured ham at a very high end food shop in Bologna (one that sells the same Roi olive oil and Carnaroli risotto rice that we do).
So what's that all about, anyway?