Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
More than 5000 olive growers, 12 crushers and great attention to quality bring this unique product to your tables. From the mountains of Palermo to the hills of the Agrigentino, the members of our consortium ensure the best of the best.
It is an oil that is born in the lands of the agro of Castelvetrano, Partanna and Campobello di Mazara, where olive trees of the variety Nocellara del Belice are cultivated according to the criteria of organic agriculture.
This extra virgin olive oil, produced in the experimental oil mill of the company, is appreciated by the best chefs of international fame.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.