Ferrari BIO

The Azienda Agricola Ferrari was established in Pecorile, a small hamlet of Vezzano sul Crostolo, in the province of Reggio Emilia, back in 1978 by the enterprising spirit of Remigio and Giuliana Goldoni, husband and wife who, along with their six children, passionately and dedicatedly carry on this activity. Since 1998, the company operates in full compliance with the regulations of the organic system, both in agricultural cultivation and livestock breeding.

The animals are raised here with care, paying great attention to their well-being. They are fed with forages produced on the farm, completely free of chemical fertilizers and pesticides, therefore organic, in full respect of the crop rotation of the lands. Another important element for the animals is access to pasture, which creates ideal conditions to promote their longevity and health. 

The goal of Ferrari BIO is to create, following these strict standards, final products with exceptional characteristics that can be appreciated by those who love and understand genuineness, tradition, and the quality-price relationship! 
 

Ferrari BIO: milk is the secret

The milk of Ferrari BIO is freshly produced daily and, as soon as it is milked, it is immediately subjected to the pasteurization process, complying with all hygiene parameters as per organic processing. To certify the quality of this milk, in addition to the organic certificate, since 2018 Ferrari BIO has had the certification for the exclusive production of hay milk STG.

Specifically, the Hay Milk STG (Specialità Tradizionale Garantita) comes from cows raised in traditional dairy farms that are sustainable and exclusively fed on grass, legumes, cereals, and hay, without the use of fermented feeds and the administration of GMOs.
 

The Parmigiano Reggiano of Ferrari BIO

From its own milk, Ferrari BIO has been producing Organic Parmigiano Reggiano since 2012 at the Latteria Sociale la Nuova di Bibbiano in the province of Reggio Emilia. Each cheese wheel is assigned a casein plate with a unique and progressive number, a sort of identity card for the DOP Parmigiano Reggiano. With a special marking band, the month, year of production, the registration number that distinguishes the dairy from which the milk used for production comes, and finally, the unmistakable dotted inscription along the entire circumference are engraved on the wheel.

The minimum aging for Parmigiano Reggiano is 12 months but can be extended to 24 months and beyond. Here on Spaghetti&Mandolino you will find aging of 18, 22, and 30 months in portion sizes of 1kg or 500 and 200g. Extremely rich nutritionally, Parmigiano Reggiano excels in every aspect: a triumph of flavor without sacrificing the taste of healthy eating.
 

Ferrari BIO: awards received

The traditional processing methods passed down from father to son in the company, along with the skill of the master cheesemaker, have allowed Ferrari BIO to win the World Cheese Award for four years, a competition in which many other dairies producing Parmigiano Reggiano participate. The processing of Ferrari BIO is unique, different from others, allowing the maximum enhancement of the value of their produced milk.