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F.LLI MANFREDINI

Luzzara · Province of Reggio nell'Emilia · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

F.LLI MANFREDINI operates in Luzzara, at the heart of Parmigiano Reggiano's 133-municipality zone. The producer works with raw cow's milk to craft this iconic hard cheese, employing traditional cooked-curd techniques that demand patience: wheels rest for a minimum of 12 months before their fine-grained, flaky crystalline structure fully emerges. Visitors can witness these age-old methods firsthand, observing how time and terroir transform simple ingredients into one of Italy's most celebrated protected denominations.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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