BONI

In Torrile, amidst the countryside of the Parma plain descending towards the Po, Boni oversees the entire production chain of Parmigiano Reggiano DOP: directly managing its own dairies and following every step, from the cauldron to aging. It is a craft built on long periods and constant attention, where the curd becomes a wheel, and the wheel, month after month, develops the fine, crumbly texture that defines this cheese. Resting in the maturation rooms is the slowest and most decisive part of the work: here, the wheels lose moisture, concentrate flavor, and develop their typical texture before moving to the packaging lines, which portion them for home kitchens and restaurants. Boni brings together the two souls of the product: the artisanal transformation and the distributive packaging. Visitors to the company can follow this journey with their own eyes, from the production rooms to the aging warehouses: a tangible opportunity to understand how much time and care go into a single shard.

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