The culture of good food. Centuries of experience at the service of today's kitchen

The origin of Parmigiano Reggiano, also quoted by Boccacio in his book "Decameron", is dated pre-roman. Some historians believe that it could even be an Etruscan recipe. The manufacturing process was perfected in the Middle Ages. This cheese is mainly produced in the provinces of Parma and Reggio Emilia but its area of production is extended to Mantua and Modena as well. It is produced with cow's milk from two separate milkings, one of which is skimmed. It is aged from 1 to 3 years, after which it is ready to be served. The Parmesan was recognized as D.O.P product.

Grana Padano was created by the Chiaravalle Abbey Cistercian monks, who invented the recipe for this hard cheese with its unmistakable flavor. Produced in 27 provinces of the Padana plain, from Piemonte to Veneto, from Trentino to Emilia Romagna. The Grana Padano is recognized as D.O.P product. Both Parmigiano Reggiano and Grana Padano are wholesome and easily digestible foods suitable for all ages and because of their high nutritional value fit for athletes.