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LATTERIA AGRICOLA ARRIVABENE

Poggio Rusco · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Latteria Agricola Arrivabene operates in Poggio Rusco, at the heart of Parmigiano Reggiano's production zone across 133 municipalities. The dairy transforms raw cow's milk into wheels that mature slowly for at least twelve months, developing the characteristic fine-grained flaky structure that defines this cooked-curd classic. Every batch reflects the terroir of the Po Valley, where grass-fed herds and strict protocols govern every production step.

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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