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“there is also a mountain there of grated Parmesan cheese, and people upon it who do nothing else but make macaroni and ravioli, which they boil in capon broth…”

 

 

 

Pride and Tradition

 

It was the year 1351 when Giovanni Boccaccio exalted Parmigiano Reggiano in the Decameron, as a product of excellence, and of universally recognized fame.

The first dairies were at the Cistercian monasteries of Parma and the Benedictine ones of Reggio Emilia. Thanks to the abundance of watercourses and ample pastures, this hard cheese, obtained by processing milk in large boilers, soon spread throughout this circumscribed region of Emilia. A milk with a special distinctive aroma that still characterizes the cheese today, thanks to the clover forage and alfalfa pastures of the area.

It is not clear where Parmigiano Reggiano was produced for the first time, but the first reliable documents dating back to 1600, place it among the municipalities of San Polo, Bibbiano, Montecchio and Cavriago in the province of Reggio Emilia, and those of Traversetolo and Montechiarugolo in the province of Parma.

And it is at Montechiarugolo, first at the "Serviti" farm and from 1927 at the "Botticello" farm, owned by the Abbey of Santa Felicola since as far back as 1300, that the Ferrari family has produced milk and Parmigiano Reggiano for more than 100 years, with the same tradition and rigour as the monks.

 

Our 2016 Parmigiano Reggiano is certified organic antibiotic-free.