Parmigiano Reggiano is one of the oldest and richest cheeses in the world. It is essentially produced like 9 centuries ago: using the same ingredients (milk, salt and rennet), with the same craftsmanship and production technique that has undergone very few changes over the centuries, thanks to the decision to keep a fully natural production, without the use of additives. 

It has to be produced in the area of origin, which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River: a surface of approximately 10,000 km2.