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Masalén (Pork butcher)
Masalèn is, in the Emilian dialect, the masters of the art of pork butchery.
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Bonifica (Reclamation Land)
Bonifica (italian for Reclamation Land) is a complex of works to drain marshy land and make it productive and able to accommodate the settlement of agricultural populations.
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Prati Stabili (Stable Meadows)
Prati stabili (italian for Stable Meadows) are meadows that have not been plowed or tilled, not cultivated and left to spontaneous vegetation for a very long time, from a minimum of 12 months to even hundreds of years: it is maintained exclusively through mowing and fertilization.
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Vacca Rossa (Red Cow)
Vacca Rossa (italian for Red Cow) is a a breed of cattle, it represents the Italian strain of the red breed that originated in Eastern Europe and is raised in the province of Reggio Emilia
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Allevatore (Farmer)
Allevatore (italian for farmer) is a person who is involved in livestock breeding, particularly cattle: a. of cows; also as a profession inherent to the livestock business.
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Stagionatura (Maturation)
The process of maturation or aging of a food, particularly cheeses, cured meats, or wines, to develop and enhance its flavor, aroma, and texture italian pronunciation: [sta.dʒo.na.’tu.ra] Cheese never stands still: every day that passes changes it and evolves its textures and aromas. For this reason, the aging process is as crucial to the quality…
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Frisona (Friesian)
A breed of large dairy cattle, characterized by black and white markings, originating from Friesland in the Netherlands. It is known for its high milk production and is commonly used in the dairy industry. italian pronunciation: [friˈzoːna] The Italian Friesian is one of the most common breeds of cattle among the farmers who produce the…
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Casaro (Cheesemaker)
Vincenzo Aldrovandi, cheesemaker for Latteria Sociale Gonfo, tells us about his daily work as a master cheesemaker of Parmigiano Reggiano. Without the cheesemaker, there would be no cheese: he is the conductor who transforms milk into a symphony.
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Battitore (Beater)
The “battitore” has the task of identifying, on behalf of the Parmigiano Reggiano Consortium, the presence of any defects in the Parmigiano Reggiano wheels. Each wheel is “beaten” with the appropriate hammer: if it passes the examination, it can be released on the market with its renowned name. italian pronunciation: /ba.tːi.’to.re/ Renato Giudici, expert beater…
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Parmigiano Reggiano
Parmigiano Reggiano is a noun and refers to a type of hard, granular cheese that originated in the Parma and Reggio Emilia regions of Italy. It is often referred to as “Parmesan cheese” in English. The term “Parmigiano Reggiano” can be broken down into two parts: “Parmigiano” refers to something from or related to Parma,…
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