Our Farm was started midway through the last century and since then, through three generations, our family continues to make history in the Reggiano area, day after day and with great pride.
We have a history of food products which are simple and yet unique and unmatched in the world, and our own personal cultural heritage which we are proud to witness and uphold through the years.
The farm owes its historic name ‘La Razza’ to the fact that, in the past, it was home to a large equestrian centre, in which thoroughbred horses ‘di razza’ were raised.
Nowadays, ‘La Razza’ is home to a wide range of farming activity: from the dairy farm to pork rearing, from the centre of operations to the fodder factory and cattle shed, from the vineyard to the lake and our most recent addition: the agriturismo and sporting centre.
The farm stretches across five towns that make up the Reggiano foothills and plain, but in spite of our 220 hectares of land and diverse range of products, it is still an exclusively family-run business.
Pigs and meats
The pig is a poor animal when alive, but famous when transformed into meat or salami. We breed pigs with care, understanding that the quality of its meat comes from a good breeding. We feed pigs with milk whey and first quality cereals, mostly produced here. We breed 8000 pigs a year, mostly of Gran Suino Padano classic white breed weighing up to 200 kg each, very important for their meat quality. Part of these pigs are Mora Romagnola breed, historical breed from our region, with tasty meat, very good for grill and traditional dishes. The pigs we use to supply our restaurant are grown in wide outdoor spaces on the ground. It’s very pleasant to watch the pigs grubbing the ground or splashing in the ponds to cool down in the hot sunny days. You can see them along the way to the farmhouse. The meat processing is made in our small butchery inside the farm and upon request we can also sell our products. Nothing is wasted of the pig and so we use all its parts to cook our traditional or innovative dishes.
Cows and milk
The 220 hectares of our estate mostly have alfalfa crops to feed the milking cows and for this reason we cure the crops cutting being a delicate product during its harvesting. The drove of 300 cows is composed by white and black Frisone and Pezzate Rosse. The crossbreeding allows us to obtain a very rich milk with beta carotene and casein, very suitable to be transformed into Parmigiano Reggiano.
There is also a big number of Rossa Reggiana cows breed, of Longbards origins that many centuries ago started the production of many famous cheeses of our region. All the animals grow free and outdoor. They are gathered twice a day, for the milking, every single day.
We think it’s necessary to respect their physiology, even if this means less production. The animal is healthier and its milk quality is far higher.
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”….
Vineyards and wines
The hills of Reggio Emilia are home of the most precious Lambruschi wines and are cultivating again some vines almost forgotten and other vines which found the best appreciation somewhere else!
In our 10 hectares vineyard we cultivate rustic varieties like Grasparossa and fine vines like Cabernet Sauvignon and Savignon Blanc or less common vines like Malbo Gentile or Marzemino reggiano.
The basin where our vineyard is located surrounds the lake formed by the waters of Acque Chiare stream and Lavezza stream. From the farmhouse rooms one can enjoy this view and the regular lines of the vines, especially in the fall when the incredible colours of the foliage gives a sensation of peace, with hares, pheasants and wild ducks populating this corner of countryside.
The grapes, harvested with different ripenings, are processed in our cellar in Scandiano where our wines are made: Monterampino, Meriggio, Tramonto and Notturno.
Balsamic vinegar and its aging,
Traditional Balsamic Vinegar of Reggio Emilia
“A product, a story”. We could define this incredible fruit of the nature like this. Very few people really know its characteristics but everybody tries to imitate it. We age our balsamic in our farmhouse attic.
Already in the middle ages the balsamic vinegar was considered an exceptional product and many quotes testify that. Still today we keep producing it according to the tradition, which means with infinite patience. To obtain 3 litres of “nectar” one needs at least 100 kg of grapes and 15 years aging.
In the aging room, millions of bacteria work slowly and silently to improv day after day the vinegar and the more you age it the better becomes.
The use of fresh vines of reggiane hills is fundamental to obtain a balsamic vinegar, as much as the climate quickly changing from hot and humid to cold and humid.