Our Parmigiano-Reggiano

Since 1907, we produce Parmigiano Reggiano "Fanticini" in our dairy 243 in Villa Sabbione (near Reggio Emilia), in the heart of the typical area of production.
 

We take care of Parmigiano Reggiano "Fanticini" since its birth and, then, it is the best witness of our diligence and work.

To assure the best quality for our cheese, we produce only a small quantity of Parmigiano Reggiano in the dairy 243: every day the cheese-maker checks all the wheels that we produce.

 
Recently, in addition to our normal production, in our family dairy-factory we made Parmigiano-Reggiano using the milk of "Vacche Rosse" (red cows), the ancient breed of Reggio Emilia area, which was used to the production of the typical cheese in the past centuries.
Our Parmigiano-Reggiano "Vacche Rosse" is the right product for the  customers that want to taste the old flavours of our tradition.
 

Moreover, PIEFFE takes care of the ripening of Parmigiano Reggiano that is produced in other dairies: dottor Pietro Fanticini selects this cheese personally and it must have all the characteristics that mark our best-quality products.

Our cheese is subjected to  rigorous inspections effected by the Consorzio of Parmigiano  Reggiano and Health Authorities; moreover, dottor Pietro Fanticini offers to his more exacting customers Organic Parmigiano Reggiano (from organic farming) certificated by the Consorzio for the Organic Products Inspections.

Parmigiano-Reggiano is the product of our tradition: in our Tuttocuore we combine the old flavour of the cheese with a new and particular gift-box.

And for our Jewish customers... in collaboration with Rabbi Belinow of Milan, we created the Parmigiano-Reggiano "Kosher".

Cheese can be traded in wheels, but, thanks to the new packing and labeling tecnologies, we can provide the cheese in vacuum-packed pieces and freshly grated.