AZ. AGRARIA IIS LAZZARO SPALLANZANI

In Castelfranco Emilia, the Azienda Agraria dell'IIS Lazzaro Spallanzani produces Parmigiano Reggiano DOP according to specifications that link the designation to one hundred and thirty-three municipalities in Emilia-Romagna. Raw cow's milk is the exclusive raw material: a slow fermentation transforms it into hard, crumbly wheels, aged for at least twelve months before they can bear the mark. What distinguishes this reality is its dual nature. The agricultural school functions simultaneously as a didactic center and a dairy, a place where traditional methods are not preserved out of inertia but taught and repeated daily by those learning the craft. It is located in one of Italy's most closely monitored dairy areas, where every step adheres to precise rules. The facility welcomes visitors: those who come can observe cheesemaking up close and understand how a single DOP brings together the transmission of knowledge and actual production, without separating the classroom from the laboratory.

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