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GNAPPI BIAGIO E SISTO

Fontanellato · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

In Fontanellato, Parma, Gnappi Biagio e Sisto crafts Parmigiano Reggiano DOP using the discipline of cooked-curd technique on raw cow's milk. Each wheel develops its characteristic flaky granular structure through patient maturation—a minimum of twelve months—yielding the hard, complex cheese that defines Italian dairy excellence. Operating within the protected zone spanning 133 municipalities, the producer anchors this agricultural heritage to the Emilian landscape.

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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