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ITALIAN EXCELLENCE
Exclusive partnerships with guardians of local traditions
AZIENDA AGRICOLA GELOSINI
Cristiano Gelosini runs an acetaia on his farm in Mandrio di Correggio, where he produces high quality traditional balsamic vinegar. His passion for balsamic vinegar began in 2001 with a small acetaia in the cellar, which was then expanded in the renovated barn and now includes 168 barrels for the DOP product and about 190 small barrels for the balsamic condimento. Since 2017, the acetaia has been in the certification process for the DOP seal, with the aim of achieving official recognition by 2029. The production is complex and follows the rhythm of the seasons: the must is boiled in September and the product is ready for bottling in winter. Cristiano recommends tasting the vinegar together with Parmigiano Reggiano or, to fully enjoy the taste, pure with a spoon, and also highlights the health benefits of balsamic vinegar.
LATTERIA SOCIALE
DEL FORNACIONE
The Latteria Sociale del Fornacione, located in Felina in the municipality of Castelnovo ne' Monti in the province of Reggio Emilia, is a dairy cooperative founded on January 6, 1933. Originally the dairy was made up of 84 cooperative members and began production on land purchased by the parish priest Don Anastasio Corsi. Over the years the cooperative has maintained a close link with the local community, evolving and modernizing, but always remaining faithful to the traditional cheesemaking methods of the Reggio Apennines. Today the Latteria Sociale del Fornacione is recognized as one of the most important economic entities in the Reggiano mountain region and is distinguished by the quality of its Parmigiano Reggiano. This cheese is made exclusively with organic milk from cows grazing on the pastures of the Apennines, which gives the product unique sensory characteristics. The cows' natural diet, based on grass and local hay, enriches the milk with complex aromas that evolve during the long maturation. The result is a cheese with an intense and harmonious taste, with notes of dried fruit, melted butter and spices, and a grainy structure with the typical flaky curd texture. In 2016, the outstanding quality of Fornacione's Parmigiano Reggiano was recognized with the prestigious "Supergold" award at the World Cheese Awards in the over 30 months maturation category. This commitment to excellence has made Fornacione's Parmigiano Reggiano a reference for connoisseurs and lovers of high-quality cheese specialties.
