The Maestro always carried in his carriage some Parmigiano Reggiano. He used to grate it to complete his first courses and he would eat some of it in small pieces at the end of the meal.
The farm produces an Excellent product aged between 12 and 48 months. It’s located closer to the river Po than to the city, in the Po valley. They farm 120 ha as permanent meadow, corn and alfalfa.
The hay Maggengo is the first cut of alfalfa and contains a lot of spontaneous herbs which is rich in aroma which will also be found in their Parmigiano cheese. The additional raw materials used in their farm are corn and barley. All of the ingredients are authorized by the Rules of the Parmigiano Reggiano. Every year, in addition to the farm's internal control, an expert comes to verify that everything is done to perfection.