For almost nine centuries the ‘King of cheeses’ has been produces in our territory according to unchanged traditions and rites. We are in the middle of the Parmigiano Reggiano production area, and in our dairy we process daily only our milk to make the precious cheese.
It’s a natural product, whose characteristic is guaranteed only by using first quality milk from cows fed with local forage. We don’t use any kind of preservatives and the best aging would be two years at least!
Our farm produces the forage, breeds, feed and milk the cows, closing the circle with its transformation in Parmigiano Reggiano. The severe hygienic rules and the rigid controls stimulates our commitment to produce not only food, but the most famous and characteristic symbol or our gastronomy.
On the other hand Boccaccio in 1300 used to describe the land of planty as “a mountain of Parmigiano Reggiano on top of which people would never stop eating and having fun”….