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FAVA ALESSANDRO E DELLEDONNE CARLA

Felino · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

In Felino, a historic corner of Parma's cheesemaking landscape, Alessandro Fava and Carla Delledonne craft Parmigiano Reggiano DOP from raw milk sourced across a network spanning 133 municipalities. Their approach honors the discipline of slow maturation—a minimum of twelve months of careful aging develops the cheese's signature fine-grained, flaky structure. Visitors to their workspace witness the precise balance between ancient technique and rigorous quality control that defines authentic Parmigiano Reggiano production in Emilia-Romagna.

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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