Italian DOP cheese, known and appreciated all over the world, enriches our tables with taste and tradition. Produced in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua, it requires different stages of processing, maturing, approval and finally marking.
Its origins date back to the Middle Ages, thanks to the monks of the Chiaravalle Abbey and we find, among the documented testimonies, a first reference in a letter from Isabella d ‘Este, Marquise of Mantua, in 1504. In the middle of the last century the Consortium was born for the protection of the Parmigiano Reggiano cheese, made up of producers, traders and seasoners, who have the task of supervising the production and trade of the cheese.
Visit to a dairy with a taste of Parmigiano Reggiano is included in our travel proposal: