The mastermind behind the business is Luciano Catellani, who started rearing livestock in the 1980s with the intention of saving and protecting the Vacca Rossa cow, an ancient Reggio breed. His production focuses mainly on an excellent Parmigiano Reggiano, aged 24, 30, 36, and 48 months, but there are also butter, yogurt, panna cotta, spreads, ice cream, mozzarella and caciotta, all made with milk from these cows. The deli department is a foodie paradise: lasagne, cappelletti, grissini, and sauces.
