The Territory
From the Food Valley of Parma to the Emilian hills —
the land that has given life to Parmigiano Reggiano for centuries
A territory unlike any other,
a story you can taste
There is a corner of Italy where morning mist embraces fields of alfalfa, where the air carries the scent of fresh milk and slow ageing, where time flows according to ancient and unchanging rhythms. That corner is called Tortiano di Montechiarugolo, and here, in the heart of the Parma plain, stands the Ferrarini & Bonetti dairy.
It is no coincidence that Parmigiano Reggiano PDO is born precisely in these lands. It is the result of a thousand-year marriage between an extraordinary territory, a unique microclimate and the determined spirit of those who have transformed this plain into a work of culinary art recognised and appreciated around the world.
We are located just a few kilometres from Parma, in the Montechiarugolo area, where the Po plain meets the first gentle foothills of the Apennines. Fresh water, rich pastures, local fodder: every element of this landscape contributes to the uniqueness of the cheese we craft every day since 1972.
The Food Valley: world capital of great taste
- Parmigiano Reggiano PDO
- Prosciutto di Parma PDO
- Culatello di Zibello PDO
- Traditional Balsamic Vinegar PDO
Emilia-Romagna is Italy's Food Valley: the region that gave the world Parmigiano Reggiano PDO, Prosciutto di Parma PDO, Culatello di Zibello PDO and dozens of other outstanding products recognised globally. Parma holds the title of UNESCO Creative City of Gastronomy. Ferrarini & Bonetti, with over fifty years of artisan production, is a living and active part of this unique ecosystem.
The king of cheeses,
born of a very specific place
Parmigiano Reggiano PDO may be produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Mantova (right bank of the Po) and Bologna (left bank of the Reno). This is not an arbitrary boundary: only this precise ecosystem creates the conditions that make this cheese unique and impossible to replicate anywhere else on earth.
The Milk
Only fresh local milk, collected twice daily from cows raised within the PDO zone and fed on locally grown fodder. No additives, no preservatives, no compromise.
The Territory
The local microbiology — bacteria, yeasts, the scent of hay — enters the milk, the natural whey starter and the cheese itself. It is the fingerprint of an irreplaceable place.
Time
A minimum of 12 months ageing — yet our Premium wheels rest for 30 months and the Riserva Extra Stravecchio exceeds 40. Time cannot be deceived: it reveals true quality.
Craftsmanship
The Master Cheesemaker guards knowledge handed down through generations. A single tap on the wheel tells him everything about how the ageing is progressing — no algorithm can replace that gesture.
Montechiarugolo:
a land of roots and traditions
Montechiarugolo is a municipality in the province of Parma, just 12 kilometres from the city. Its name already evokes the landscape: gentle hills behind, the plain stretching ahead, crossed by canals and springs that bear witness to a long history of harmony between people and water.
The village of Tortiano is the beating heart of this land. Here, where farmsteads and orchards once spread across Emilian countryside, our dairy now stands: true to the values of agriculture that respects its environment, updated in technology yet irreversibly anchored to the tradition that made this territory world-famous.
Coming to Tortiano means stepping back in time without sacrificing present-day quality. It means seeing with your own eyes how Parmigiano Reggiano PDO is born, breathing in the scent of copper vats in the morning, and listening to the silence of the ageing warehouses where over 60,000 wheels wait patiently for their moment.
Book a guided visit to the dairyProvince of Parma, Emilia-Romagna
100 km from Bologna
By train: Parma railway station (12 km)
Food Valley, dairy, and tours: your insight hub
The territory provides the ideal context for Parmigiano Reggiano. Explore supply chain, dairy processing, history, and tours.
- Dairy ProductionMethods, timing, and quality control.
- Controlled Supply ChainFrom feed crops to final product.
- Company HistoryGrowth and specialization in Food Valley.
- Guided ToursOnsite experiences focused on real processes.
- CompanyInstitutional content and complete overview.
- Parmigiano ReggianoDedicated page coming soon: origin, PDO rules, and tasting profile.
Experience the territory first hand
Organise your visit to the Ferrarini & Bonetti dairy in Tortiano di Montechiarugolo. We will guide you through the copper vats, the ageing warehouses and the farm shop for a complete sensory experience in the heart of the Parma Food Valley. Available in Italian and English, for groups, families and school parties.
