Extraordinary Food of Distinctive Quality
An historic merger of two neighboring dairies on a mission to achieve more together, Caseificio di Gavasseto e Roncadella is a Parmigiano Reggiano co-operative that sources from 17 local farms. Located in the Reggio Emilia plain, the co-operative is directed by two iconic master cheesemakers, one of whom is the only Parmigiano-Reggiano woman master cheesemaker,…
Since the 1950’s, the population of Bianca Modenese cows has shrunk to the point of near extinction in some regions. Today’s population measures in the 100’s. Caseificio Rosola di Zocca is a seven member cooperative of small farms that use a five-year rotation of meadow pasture to maintain a biodiversity of feed that gives strong…
Golfera was founded in the early 1960s in the small and ancient village of Lavezzola in Italy’s Emilia-Romagna region (near Bologna). Lavezzola has always embodied a long-standing bond between food and landscape and is famous for traditional Italian charcuterie. Golfera maintains complete control over their production chain. This starts with animal welfare, humane feeding and…
The oldest Parmigiano Reggiano dairy in Parma and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium). Valserena is a 5th generation producer operated today by Giovanni Serra and his sister Antoinetta – who is a veterinarian and knows each cow by name. Valserena is one of the last farmstead…
For over three generations, the Catellani family has been producing Parmigiano Reggiano on their single full-cycle farm – all of the breeding, feeding, growing, and cheesemaking happens on the same site. They have 180 Red Cows (Vacche Rosse) and have been committed to preserving this ancient breed (which was once at risk of extinction). They…
Acetaia Cattani is a fifth-generation family owned and operated balsamic producer with roots in Modena, Italy dating back to the early 19th century. Since 1980, they’ve opted for organic agriculture to guarantee the highest quality grapes from their own vineyard.