BENEDETTI BRUNO E F.LLO

Founded in 1980 in Formigine, on the outskirts of Modena, Benedetti Bruno e F.llo integrates every link in the supply chain: from the hay grown in their own fields to the counter of their direct sales shop. It is a family business that processes raw milk according to the Parmigiano Reggiano DOP production specifications, where nothing is left to chance. Controlled heating and the slow development of the curd prepare for a patient aging process, no less than twelve months, from which the granular and flaky texture that identifies the cheese is born. Here, the denomination is not just a label but the visible result of measured gestures, repeated day after day in the dairy. Those who visit Formigine can observe the transformation of milk up close and taste the finished product, following the journey from raw material to mature form. A recommended stop to understand, even before tasting, how the structure of an authentic Parmigiano Reggiano is built.

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