The land of Paverazzi, immersed in the Emilian country-side, lies in the common of Bibbiano. Several studies testify that in a benedictine monastery of Bibbiano, the formula for the Reggiano Parmesan cheese production was found. The common of Bibbiano, in fact, boasts the traditional title of “the cradle of grana”, the other name of Parmesan cheese for its granular consistency of its cheese.

Since 1900 the provenience area of the milk is still the same, the area of Paverazzi, with its typicality connected to both the composition of its land and the preservation of the steady meadows, free of any intervention of ploughing or breaking up, it was always left to spontaneous vegetation throughout the centuries.

Simple all-natural ingredients are mainly responsible to produce the real Paverazzi Reggiano Parmesan cheese.

The sapient combination of man and nature arranges that any whole parmesan cheese be unique and one-off.