meadows that are not plowed or cultivated for a long time, up to a hundred years. They are left to grow wild, they are not weeded, and no pesticides are used.
italian pronunciation: /práːti ˈstaːbili/
Cristian Arati, cheesemaker at the Milanello dairy, describes the deep link between the production of Parmigiano Reggiano and the nutrition of cows. In particular, the milk obtained from cows fed with hay, a characteristic of the Reggio Emilia area, gives the cheese ancient aromas and a unique texture during the production process.
Gourm.itpedia 