What Italians call ‘the King of Cheeses’ is a PDO product. As the name suggests, Parmigiano Reggiano is being produced in the area surrounding Parma and Reggio Emilia, in Bologna region. Our Parmigiano Reggiano, which is produced by a small cooperative, comes from the hills, where the quality is at its top since the weather is mild and cows are fresh grass-fed.

Parmigiano-Reggiano can be grated on pasta or eat it plain, with homemade bread, some drops of balsamic vinegar or a fresh salad.