✓ Consortium verified

FOGLIANO GIAROLA SABBIONE

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

🏡 Tastings & visitsParmigiano Reggiano DOP

Caseificio Villa Fogliano has produced Parmigiano Reggiano since 1923 in Reggio nell'Emilia, operating at the heart of the cheese's protected zone. The dairy's 27 copper vats process raw cow's milk daily into wheels that mature for at least 12 months, developing the fine-grained, flaky texture that defines this cooked-curd classic. With capacity for 54 forms daily and maturation storage exceeding 17,000 wheels, Fogliano Giarola Sabbione maintains rigorous production standards while welcoming visitors to taste its aged wheels and complementary regional products.

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 →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→