The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
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The Parmigiano Reggiano contains a unique and extraordinary journey for a thousand years, which still takes place today in the same places, with the same passion and the same ingredients.
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: Here the farms are concentrated in which the cows are fed with forages produced in this area.
The feeding of animals is treated in accordance with a regulation that prevents the use of silage forages, fermented foods and flours of animal origin.
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The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
Homogeneous consistency with some small leaf, straw yellow
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Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
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