Giorgio Bonati and son Gianluca are the owners of’farm Bonati, in Basilicanova in the province of Parma, descended from a family of farmers and farmers for four generations.
Are approximately 100 the cows at producing milk that is processed into Parmigiano Reggiano directly in the dairy with its seasoning. A high quality product result of a complete cycle: cbo from animals to the sale of the final product.
The cows are fed primarily with permanent pasture hay centenary containing herbs and essences now unknown and unavailable in the meadows of sowing more recent. The special wealth of this hay gives the milk and cheese then some unique flavors.
The Parmigiano Reggiano Bonati when it reaches the 2 years of seasoning is retrained by experts of the Consortium and only the exceptional forms and proper maturation are marked with the second mark “EXTRA”; only the best at this point reaches 3 years or even the 4-5-6-7-10 seasoning years.
The guide “Italian cheeses” Gambero Rosso has awarded the prize “Three cloves of Cheese” to the 3 years and the prize “Star Player” to the 7 age. The Academy ALMA kitchen by chef Gualtiero Marchesi, He awarded us the gold medal ALMA CASEUS 2012 for the seasoned 28 months.
Giorgio and Gianluca are waiting in azenda motrarvi proud of the care and passion that impegano to achieve a product of excellence.
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