An honour it is to be a part of this process. Lets begin with Parmesan
, the most renowned gastronomical gem of the Emilia-Romagna region. The first mentions of the making of Parmesan goes back to the dawn of time. Nowadays, the product is made by small producers within a cooperative under the direction of the Parmigiano-Regianno Consortium. If there is a real and unique Parmesan this is the one. Protected by wreels of regulations, this controlled term of origin which also includes (recently) grated Parmesan cheese, only concerns a cheese made at the heart of a region, that is to say the Pô Valley, the provinces of Reggio-Emilia, Parma, Modena
, Mantua and Bologna.