✓ Consortium verified

SOCIETA' AGRICOLA FERRARINI

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

Parmigiano Reggiano DOP

Società Agricola Ferrarini operates in Quattro Castella, at the heart of Parmigiano Reggiano's 133-municipality production zone in Emilia-Romagna. The producer crafts this hard, cooked-curd cheese from raw cow's milk, respecting the slow maturation process that demands a minimum of twelve months. The result is a fine-grained, flaky cheese whose structure and depth reflect the terroir of Reggio nell'Emilia and disciplined artisanal technique.

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.

→