Parmigiano Reggiano

Description

The production of Parmigiano Reggiano is regulated by a Specification of the Protection Consortium, which has allowed it to acquire the Protected Designation of Origin mark from the European Union and does not allow the addition of any additives.

The ingredients are few and of high quality: it is essential that the milk comes from farms in the typical area, characterized by intense bacterial activity, influenced by environmental factors. The rennet is exclusively extracted from abomasis of suckling calf and the salt of the highest purity certified.

The mountain cheese is considered the best and Damiano Delfante, with the help of his mother and his wife, at the Dairy of Ravarano and Casaselvatica, takes care of the handcrafted production of traditional Parmigiano Reggiano seasoned to perfection and its sale not only to Modena and throughout Emilia Romagna, but also in Veneto and in most of the regions of Italy.