Azienda Agricola Giansanti

The countryside around Parma, in the Italian Emilia-Romagna Region, is a green horizon where the rich-in-cultivate-fields-and-cattle-dairy-breedings boundless valley is occasionally interrupted by rows of willows and poplars and where, in old wooden roofs brick-houses, and modern stables on the side, cattle, farmers and cheese-makers are starring the Protected Designation of Origin (PDO) Parmigiano Reggiano cheese elaboration. 

On the road leading to the hills of Traversetolo, just outside Parma, close to the healthy water of Terme di Monticelli, since 1950 there is a Parmigiano Reggiano cheese factory, characterized by a soft and round taste. In the same house in which there was the room of maturation, now you'll find the refurbished cheese factory, according to the most severe quality and health inspections led by the Parmigiano Reggiano Cheese Consortium experts. Every day we are handcrafting only our milk, the one coming from the next-door modern barn, thus obtaining a ”zero kilometers” cheese. Our herd is made up of 250 dairy cows, every year we handle 1.300.000 liters of milk, elaborating 2.200 Parmigiano Reggiano wheels per year.

The Giansanti Di Muzio group is operating in agricultural and food business, commerce, real estate and renewable energy development. More than 4 generations of experience, 2.000 cultivating hectares across Italy (in Roma Viterbo and Parma), an annual production made up of 12.000 tons of agricultural and food goods getting out by our farms and workshops, actually we are exporting our food in 3 continents, entirely handcrafted, entirely made in Italy.

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