The Caseificio Bio Reggiani, also in this 2019, is enthusiastic about joining the “Caseifici Aperti” initiative, organised by the Parmigiano Reggiano Consortium. These will be two days (Saturday 13 and Sunday 14 April) dedicated to Parmigiano Reggiano, how it is produced and how it can be enjoyed. As always, we have organised a programme full […]
The ‘World Cheese Awards’, the competition that pits cheese producers from all over the world against each other, took place in Bergamo! More than 3000 participants from every corner of the planet… To encourage producers to participate in the event, the Parmigiano Reggiano Consortium set up the National Parmesan Cheese Association, of which we at
Gold Medal for Caseificio Reggiani: Parmigiano Reggiano among the best in the world! Read More »
It has just started! The ‘IV Week of Italian Cuisine in the World’ will take place from 19 to 24 November in Baku and will feature a number of Italian producers selected to represent Italian cuisine in the world. We at Caseificio Bio Reggiani are part of the team! They have chosen us as the
Caseificio Reggiani at the IV Week of Italian Cuisine in the World Read More »
The crisis triggered by the spread of Covid-19 has not only affected the health of Italians, but unfortunately, also the economy. Fortunately, the digital world has given us a hand in softening this blow, although unfortunately not everyone has been able to take advantage of it. One of the lucky sectors (but also far-sighted in
Covid Crisis? Online Sales Boom for Parmigiano Reggiano! Read More »
Parmigiano Reggiano 36 Mesi is not one of the best-known ripenings of Parmigiano Reggiano, but it is highly sought-after and hides formidable characteristics, also for its uses in the kitchen! We at the Caseificio Bio Reggiani will explain in a concise and clear manner what the main strengths of this fantastic Parmigiano Reggiano seasoning are.
Parmigiano Reggiano 36 Months: Characteristics and Uses in the Kitchen Read More »
Bio Reggiani Open Cheese Factories 3-4 October 2020
Bio Reggiani Open Cheese Factories 3-4 October 2020 Read More »
Every weekend of the month “free shipping” for orders over 90€
Bio Reggiani Open Cheese Factories 11-12 September 2021
Bio Reggiani Open Cheese Factories 11-12 September 2021 Read More »
As we specialise in the production of Parmigiano Reggiano, we increasingly find ourselves with surplus quantities of cheese compared to the volumes required by the Parmigiano Reggiano Consortium. This is why “Reggiani Bio” was born from an idea of sustainability, of not wasting, of not throwing away such a precious product. To all intents and
A new star is born in the Reggiani household, here is the Reggiani Bio Read More »
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