Azienda Agricola Zini Giorgio
The Zini Giorgio Farm was established in 1978 among the Reggio Emilia mountains (North Italy), founded by Giorgio Zini. Its roots, however, go back even further, when Giorgio’s father ran a small livestock farm. When his father decided to retire and close the business, Giorgio chose to carry on that legacy and turn it into a real agricultural enterprise. Since then, together with his wife Donatella and with the help of one employee, he has passionately continued the family’s work.
Today, the farm has around 55 dairy cows, including 45 in milking and about ten dry cows, as well as around forty heifers and young cows destined for herd replacement. The herd is mainly composed of Friesians, alongside a few Brown Swiss cows, which add variety to the livestock. To ensure healthy and controlled feeding, the Zini family cultivates 35 hectares of land, 20 of which are owned, almost entirely dedicated to forage production.
In terms of animal welfare, the Zini farm has adopted practical solutions to ensure comfort and health for the cows. For example, to cope with the hottest months, when high temperatures can cause stress, ventilation systems have been installed to keep the environment cool and comfortable. At the same time, longer and more spacious stalls have been designed, allowing the animals to move freely and rest comfortably: this results in calmer cows, better udder health, and cleaner environments. Additionally, an open area has been set up for dry cows and post-partum animals, offering comfortable spaces during the most delicate phases. This attention to comfort is complemented by daily cleaning of the barns, carried out twice a day, morning and evening, to ensure a clean and well-maintained environment.
Moreover, to make daily work more efficient and improve herd management, the farm has introduced new technologies such as a chilled water milk cooler and a milking machine with automatic detachment, which stops milking at the end of the flow, preventing overmilking and stress on the udder.
For Giorgio Zini, this work is much more than a job: it’s a passion rooted in family and a commitment that keeps a tradition alive. “Parmigiano Reggiano, here in the mountains, plays a fundamental role: it’s what gives value to our work.”
What does he appreciate most? Freedom: being able to work on his own farm, in contact with nature, preserving a family tradition and continuing to give it a future.
