Selvapiana e Canossa dairy

The dew from the soft hills of Canossa bears witness to the millenary ritual of Parmigiano Reggiano. In these areas, where history mingles with tradition and popular culture with a good dash of quality, the best milk, of strictly local provenance, has been processed since time immemorial into that product, which has become the symbol of the Italian food culture around the world. Today Pasquale Aversa, the Cheese Maker of the Canossa dairy, follows in the footsteps of his predecessors, with that magic spirit of wisdom and simplicity that makes mountain Parmigiano Reggiano the most excellent of an excellent cheese.