The strict selection of raw material is the cornerstone of this company, which has produced Parmigiano Reggiano for 40 years. Giorgio Bonati, and son Gianluca, feed their Frisians with meadow hay, rich with herby fragrance. The entire processing cycle occurs in house with Parmigiano Reggiano reaching two years of age before being reassessed by the Consorzio di Tutela. Only the best wheels are accepted for the second Extra branding. After this, only the best achieves three, four, five, six, seven, or ten years of maturity.

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