Midfielder Played 86 Minutes in Parma's Coppa Italia Defeat
Benjamin Cremaschi's journey from Inter Miami's academy to Serie A reached a significant milestone when he earned his first start for Parma in their Coppa Italia clash against Bologna, representing another step forward for the promising American midfielder.
The 20-year-old joined Parma on loan through June 2026 with a purchase option reportedly valued at five million dollars, departing Miami after making 107 appearances and winning both the 2023 Leagues Cup and 2024 Supporters' Shield. His transition to Italian football began with a brief Roma debut in November, when he entered as a substitute in the 77th minute of a 2-1 defeat. However, he managed just one completed pass in limited involvement.
However, Cremaschi's early weeks at Parma were dominated by international duty rather than club integration. Shortly after completing his loan move, he linked up with the United States for the U-20 World Cup, where he delivered a breakout performance, winning the Golden Boot as the tournament's leading scorer with five goals. Despite the Americans falling to eventual champions Morocco in the quarterfinals, Cremaschi's individual success raised his profile considerably.
His first start for Parma came in Thursday's Coppa Italia match against defending champions Bologna, where he played 86 minutes before being substituted. While Parma ultimately lost 2-1 to Santiago Castro's late winner, Cremaschi showed flashes of his potential, completing 10-of-17 passes, winning half his duels, and making two tackles. His statistics revealed a player still adjusting to Serie A's intensity but willing to engage physically and contribute defensively.
As Inter Miami's most prominent academy product, Cremaschi's development in Italy represents an important pathway for American talent. With Parma battling near the relegation zone in 17th place in Serie A, the young midfielder will have ample opportunities to prove his worth and potentially secure a permanent move to European football.
No comments:
Post a Comment