Bonat's Parmigiano Reggiano became part of our elite suppliers 30 years ago, the continuity, the unique flavour, and the friendship have been established. Knowing that the whole process takes place in a single company, makes it even more unique.
Riccardo Monco | Executive Chef Enoteca Pinchiorri Firenze 3 Michelin stars
I am Giorgio Bonati and with my son Gianluca I lead our farm in the Parma countryside. Our family of farmers and breeders for four generations. Today we have about 100 cows that produce milk that we transform into Parmigiano Reggiano in the dairy.