Area of Production

Parmigiano Reggiano is rooted in the culture, traditions and lifestyles of Regio Emilia and much more. A simple fact is that Parmigiano Reggiano cannot b produced anywhere else on earth other that within the region of Regio Emilia even while mimicking the same production techniques.

The reasons are complex and based firstly in the microbiology of Parmigiano Reggiano. Therefore, Parmigiano Reggiano is inextricably linked to the region and to the fact that the use of uncooked milk in its production is typical of this area.

Secondly, the milk exhibits uniquely particular characteristics of intense bacterial activity that arise because of the particular natural organic fodder that forms the main nutritional component of the diet of the cattle that produce the milk.

La zona di produzione del Parmigiano Reggiano

The area: Bologna, Mantova, Modena, Parma, Reggio nell'Emilia.