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RASTELLI F.LLI

Solignano · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Rastelli F.lli operates in Solignano, at the heart of Parmigiano Reggiano's 133-municipality zone in Emilia-Romagna. The producer crafts this iconic hard cheese from raw milk using the traditional cooked-curd method, a technique demanding precise heat control and timing. Each wheel ages for a minimum of twelve months, developing the fine-grained, flaky texture that defines the denomination's highest standards. This commitment to slow maturation—rejecting shortcuts—sets the benchmark for authentic Reggiano.

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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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