Bonat

Giorgio Bonati could double what he produces. 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 aging the cheese. He is content with what he has, and he is happy that way. Thanks to this decision, his cheese is regularly awarded as the best Parmesan from the region, and we are happy to be among his customers.

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