Many are the historical connection to this ancient cheese.

Among the many documents that talk about we can remember the third day of the eighth novella of Decameron (1348) by Giovanni Boccaccio, "were all a mountain of grated parmesan cheese over which stavan people, that none facevan thing that make macaroni and ravioli ... ". Part of the secret of the success of this cheese is kept active in having the approximately 900 local dairy farms, a number which by itself is the most immediate confirmation of the character processing. To produce a kilo of Parmigiano-Reggiano need 17 liters of milk.
Production Area: Parma, Reggio Emilia, Modena, Bologna (in Reno left) and Mantua (south of the Po).
The Protected Designation of Origin was recognized June 12 1996.

Type of cheese: a grainy paste, cooked, semi, with a typical fracture flakes.
The milk used must come from cows perfectly healthy, whose diet consists of grass lawn polifita or medicaio. Are absolutely prohibited grass silage.

The milk, after the dairy, is first analyzed and then started working, which plans to use the milk of two milkings, the first - the evening - remain at rest in basins throughout the night. This aims to make good the surface cream.

The subsequent processing includes a number of stages until the seasoning that can last from one to three years.

Only perfect shapes every point of view receive branding provided by the Consortium. The demonstration of quality is done through a careful examination by the expert in charge of inspections, which operates by using two simple tools: the traditional hammer and needle screw.

The forms of Parmigiano-Reggiano they weigh between 24 and 40 kg, diameter of 35-45 cm and height from 18 to 25 cm.