The shop's history

Vanna and Roberto's shop was "born", so to speak,  on March 3rd, 1958, when Vanna's father, Ivo, was promoted by his employer from garzone (a simple helper) to salesman. The experience gained in the production of the most royal of all cheese helped him, during his long career, in always choosing the best batches of PARMIGIANO REGGIANO to satisfy an increasingly involved and demanding audience. Today Vanna and Roberto, assisted by the rustproof Ivo, offer their customers the best PARMIGIANO REGGIANO from the mountains, together with a large variety of other typical Italian and foreign cheese.

In order to always have the best product, we buy PARMIGIANO REGGIANO rounds right after the certification of quality performed by experts from the Consortium, which happens when the cheese has aged for a year, and then it matures more naturally in our private storage. This is the secret, the cheese "does its thing" as it should, carefully watched until it is ripe, which could happen even after 36 months.

The same practice is applied also to other kinds of cheese, like Swiss Emmentaler, sharp Provolone, the Pecorino Romano and lots of different products more.