Since 1895

Producing food is much more than doing business.
We have the responsibility to feed people while preserving the environment as a legacy for future generations.
There is an ethical way to produce food by taking care of the soil, respecting animal rights, avoiding the use of chemicals, and reducing waste.
We believe in this approach, and this is how foods become Good, not just in taste.

This is our belief and our Sustainable Future, since 1895.

Nicola Bertinelli

Farm 4.0


Nicola Bertinelli, a central figure in the Bertinelli Farm, embodies the transformation of this centuries-old agricultural enterprise into a 4.0 model, where creativity has proven to be its main resource.

Encapsulated in a story that dates back to 1895, the farm has evolved thanks to the passion and skills of Nicola Bertinelli, who has skillfully reinterpreted the valuable teachings of his great-grandfather Giovanni and his father Gianni. This transformation has turned the historic family business into an innovative prototype of a business.


With two degrees, one in Agricultural Sciences and one in Economics and Commerce, both obtained at Cattolica University, and a prestigious master’s degree in Economics from the University of Guelph in Canada, Nicola spent four years as an Economics Professor before returning to his homeland. Here, he revolutionized the approach in the agri-food sector, completely reinventing the production process.

Bertinelli Experience

Experience something unique

The visit to the Bertinelli Farm unveils the secrets of Parmigiano Reggiano.

Starting from the milk of our cows, you’ll discover the artisanal production process and be amazed in the aging warehouse.

Finally, a sensory journey awaits you with the tasting of our different aging stages and Parmigiano Reggiano cream.

Farm-Made Bertinelli

Parmigiano Reggiano DOP

Since 1895, our history intertwines with the flavors and aromas of the King of Cheeses.

Today, the Bertinelli Farm is committed to caring for every aspect of the supply chain: from the fields where we cultivate fresh forage in an organic and sustainable manner, to the cheese factory where we create a unique Parmigiano Reggiano for its variety and flavors.



The best of the Food Valley on the table

Every day, we combine our passion for the most genuine ingredients from our territory to nourish and delight.

We start in the morning with breakfast and Grandma Gelsomina’s pastries. Lunch and dinner continue with our seasonal and traditional menus.

Finally, there’s Farm Shop with all the aging stages of Parmigiano Reggiano Bertinelli and the best of PDO cured meats.

The Territory


The territory of Parmigiano Reggiano, where the real one is produced

Only in a small area of ​​about 100 km, corresponding to the provinces of: Parma, Modena, Reggio Emilia, Bologna to the left of the river Reno, and Mantua to the right of the river Po.


– 303 dairies
– 2,300 breeders