Ferrari BIO

L&' Azienda Agricola Ferrari was founded in Pecorile, a small hamlet of Vezzano sul Crostolo, in the province of Reggio Emilia, way back in 1978 from the entrepreneurial spirit of Remigio and Giuliana Goldoni, husband and wife who, together with their six children, carry on their business with passion and dedication. Since 1998, l&' company has been operating in full compliance with the rules of the biological system, both in the cultivation and in the livestock sector.

The animals are raised here with care, paying close attention to their well-being. In fact, these are fed with homegrown fodder, totally free of chemical and therefore organic fertilizers and pesticides, in full respect of the crop rotation of the land. Another important element for animals is also access to pasture, which creates ideal conditions to promote their longevity and health

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L&' Ferrari BIO's goal 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 value for money!

Ferrari BIO: milk is the secret

Ferrari BIO milk is fresh during the day and, as soon as milked, it immediately undergoes the pasteurization process, complying with all hygiene parameters as per the biological process. To certify the quality of this milk, in addition to the organic certificate, since 2018 Ferrari BIO has been certified for the exclusive production of STG hay milk.

Specifically, STG Hay Milk (Guaranteed Traditional Specialty) comes from cattle raised in traditional, sustainable dairy farms, and fed exclusively by grass, legumes, cereals and hay, without l&' use of fermented foods and the administration of GMO feed.

Ferrari BIO Parmigiano Reggiano

Ferrari BIO has been producing Organic Parmigiano Reggiano from its own-produced milk since 2012 at the Latteria Sociale la Nuova in Bibbiano in the province of Reggio Emilia. Each form is assigned a casein plate with a unique and progressive number, a sort of Parmigiano Reggiano DOP identity card. With a special branding band, the month, the year of production, the serial number that distinguishes the dairy from which the milk used for production comes from and finally, the unmistakable writing in dots all around the circumference are engraved on the shape.

The minimum maturation for forms of Parmigiano Reggiano is 12 months but can be extended to 24 months and more. Here on Spaghetti&Mandolino you will find ages for 18, 22 and 30 months in portions of 1 kg or 500 and 200 g. Extremely nutritionally rich, Parmigiano Reggiano excels from all points of view: a triumph of flavor without sacrificing the taste of a healthy diet.

Ferrari BIO: the awards received

The traditional processing methods handed down from father to son in the company and thanks to &' skill of the master cheesemaker, have allowed Ferrari BIO to win the World Cheese Award for four years, a competition in which many other cheese factories producing Parmigiano Reggiano participate. Ferrari BIO is a particular process, different from the others, which makes it possible to maximize the value of the milk they produce

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