BRUGNOLI F.LLI

At six hundred and twenty-five meters, in the mountains of Bardi where the provinces of Parma and Piacenza meet the Ligurian border, the Brugnoli brothers produce an organic Parmigiano Reggiano linked to high-altitude pastures. It is a single denomination, but crafted in an unusual context: herds of robust cross-breeds—Frisona with Pezzata Rossa and Svedese Rossa, Bruna Alpina with Jersey—chosen because they thrive at altitude and are more resistant to common diseases. From that milk come wheels of straw-yellow color, with a marked aroma and the characteristic granular structure that time builds. The result combines three factors—altitude, genetic heritage, and organic feeding—which the family has managed for generations on these Apennine slopes. There is no broad range to display, but rather the depth of a single product made in the mountains. Those who climb up to the dairy can verify this in person: stop for a tasting and let the wheel, with its color and grain, tell the story of its altitude.

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