Bonat

Giorgio Bonati could double his production. The demand for his Parmigiano Reggiano is enormous, but he does not want to. He would need more cows, more meadows for hay, and more space for cheese aging. He is content with what he has, and he is happy. Thanks to this decision, his cheese is regularly declared as the best Parmesan in the area, and we are glad to be among his customers.

Website: https://www.bonat.it/