PARMIGIANO

The origins of Parmigiano Reggiano date back to the Middle Ages and are indicated around the 12th century.

The first toll booths (dairies) were created in the Benedictine and Cistercian monasteries of Parma and Reggio Emilia, favored by the abundance of waterways and large pastures. In a short time, the production of a hard cheese, obtained by processing milk in large boilers, spread in this limited area of Emilia. Over the centuries, Parmigiano Reggiano has not changed its basic production methods: today, as in the Middle Ages, production occurs naturally, without additives.