Parmigiano Reggiano production
The BRC and IFS certified Colline di Selvapiana e Canossa dairy (Reg. n. 417), the BRC certified Cigarello dairy (Reg. n. 320) and the Provazzano dairy (Reg. n. 2417), are at the heart of the supply chain.
The mountains above Reggio Emilia are the heart of the area where we make our Parmigiano Reggiano. Places with unrivalled colours, where the air has a unique scent. Parmigiano Reggiano cannot be made anywhere else but here. It cannot be made in any other way than how we were taught ourselves.
The thousand-year history of Parmigiano Reggiano gives us not only a daily repetition of activities, but has handed down passion and instilled in us an attitude and a rock-solid motivation:
to give our utmost every day.
Quintals of milk
Every day our plants process 550 quintals of milk from the surrounding areas, produced mainly by farms in the mountains. This allows us to produce high quality mountain Parmigiano Reggiano, as well as a certain amount of organic Parmigiano Reggiano.