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MARTINELLI ROMEO SRL

Noceto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Martinelli Romeo SRL operates in Noceto, at the heart of Parma's Parmigiano Reggiano territory. The dairy transforms raw cow's milk into the classic hard cheese through time-honored techniques: slow coagulation, precise cutting, patient cooking, and lengthy aging. Each wheel spends a minimum of 12 months developing the fine-grained, flaky structure that defines authentic Reggiano. Within the 133-municipality zone, Martinelli Romeo anchors centuries of casemaking knowledge into every batch it produces.

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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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