Federico Quaranta: The strength of Nicola has been to apply the latest food discoveries made precisely in years of study to the traditional family production. Because, as he says,
The challenge of globalization begins by tradition.
Nicola tells us that during his stay abroad, he came across various imitation of our Parmigiano Reggiano or Grana Padano therefore rejoined the company, had no doubt this was to be the production of higher value of the family.
Today it produces Parmigiano Reggiano vintage (produced using a single specific period milk).
To do two forms of vintage day takes 1,200 liters of milk produced by 40 cows, and forms are ready for tasting only 24 months after the curing process.
The company manages all the productive sectors of the food chain: the cultivated fields are intended for the production of forage that cattle turns into milk. the cycle closes with natural fertilizers.