In Basilica Nova, a bucolic small town of 3,000 inhabitants located in the province of Parma, We, Georgio and Gianluca Bonati, father & son produce authentic Parmigiano Reggiano, trusted by 3-Michelin star restaurants, for more than 4 generations.

While Italy's Parmigiano Reggiano consortium mandates at least 35% the feed for Parm-Regg dairy cows must be grown on the farm, we grow 100% of our own feed a mixture of beneficial grasses, herbs, and even special treats like fava beans. Such commitment to quality yields exceptional raw milk, which is the only milk we use to then carefully craft just four wheels a day, wheels whose quality only improve over two or more years of ageing. The full control of the ingredients used to make our cheese allows us to have a product of great quality, followed in every detail with precision and care.

Our cows eat mainly centennial stable hay meadow that contains herbs and essences that are unknown today and can not be found in the most recent sowing fields. The particular richness of this hay gives the milk and then the cheese some exclusive aromas. The rest of the food consists of mixtures of cereals, corn, barley and soy. Our Parmigiano Reggiano, when it reaches the 2 years of maturing, is retrained by experts from the Consortium of Protection and only the exceptional and correct maturation forms are marked with the second "EXTRA" trademark; only the best at this point reaches 3 years or even 4-5-6-7-10 years of maturing.

Our Cheese has been awarded in numerous international competitions and sought after by the best restaurants in Italy and in the world. Gambero Rosso's "Formaggi d'Italia" Guide has awarded the "Three Spicchi di Cacio" award to our 3-year-old and the "Fuoriclasse" award at the age of 7. The ALMA Cucina Academy, directed by chef Gualtiero Marchesi, awarded us the ALMA CASEUS 2012 gold medal for the 28 month season.

This is our job and we are proud of the result!

See you soon.
Giorgio and Gianluca Bonati.