CASEARIA CORRADI

In Noceto, in the province of Parma, four generations of the Corradi family have been producing Parmigiano Reggiano DOP since 1920. Today, Leonardo and Pierangelo continue their work in a 19th-century dairy, sourcing fresh milk daily from small farms that prioritize animal welfare. Each wheel follows the maturation period set by the regulations—at least twelve months—which transforms raw milk into the hard, fine-grained cheese found across 133 municipalities. Here, the technique is timeless: the same gestures passed down from father to son, applied to a raw material that comes from a short, controlled supply chain. The result is a Parmigiano born from an unbroken chain of craftsmanship, where consistency is valued more than quantity. Visitors to Noceto can book a tour of the dairy and a tasting: it's the most direct way to see how the morning's milk takes shape into the rind destined for long aging.

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