Here Parmonie are born.
Here we still produce today.
The cheese used to make them comes from here.
Because Bibbiano is the cradle of Parmigiano Reggiano
Bibbiano is a privileged observer for investigating the fascinating history of the origins of Parmigiano Reggiano. This is certainly not due to the fact that this area enjoys the reputation of being the “cradle of Parmigiano Reggiano”, with reference to the prestigious business successes and exhibitions of the 18th century, but because we are in an area with a special type of soil, with conoids that formed after glaciation, suitable for being cultivated even earlier than the lower plains that had to be prepared for cultivation. For centuries, permanent meadows have been flourishing there and provide a truly unique environmental value. This is the land of Matilde di Canossa, the Grand Countess who, after year 1000, showed more concern for the Benedictine monks. A monastery was established in her castle and, at the same time, she made significant donations to the one in Marola. The latter had its pastures and cow stables in Bibbiano.
A very important event took place in the grasslands of Bibbiano, in the monastery of the Abbot Giovanni in Marola, that would make an indelible mark on the history of Parmigiano Reggiano: it was 1159. Here we have verified the first – and at the moment the oldest – citation of the new cheese made with cow’s milk (“formadio”), which over time became the famous Parmigiano Reggiano.
We are in a land of channels, which are extremely important for the production of fodder in greater quantities and higher qualities, but before this, we are in the high planes and hills, where anonymous and hard working farmers worked the land owned by the Dukes in the course of generations. It was their work that completed this environmental genius. We are in the lands of Canossa, in the cradle of Parmigiano Reggiano due to its history, microclimate, soil, fodder and tradition.
Welcome to Bibbiano, in the cradle of Parmigiano Reggiano, a place which , for a thousand years, has seen the succession of the cultivation of the meadows, breeding and the transformation of the milk into cheese.
By making use of these particular aspects, it is possible to further enhance a typical product (Parmigiano Reggiano) and, as a result, a territory.
“La Culla” consortium in Bibbiano
A DOP within the DOP
The Parmigiano Reggiano used to produce Parmonie is supplied by one of the cheese factories in the territory of Bibbiano, a land strongly characterized by the presence of permanent pastures, with more than 60 different essences per square meter of surface. These pastures are generated on the conoids of the river Enza and benefit from the water of this river. This brand is destined to the 70,000 Parmigiano Reggiano wheels that are produced in the territory of Bibbiano (the 2.3% of the global annual production equal to 3,000,000 Parmigiano Reggiano wheels) and, in fact, it satisfies the wish for variety innate to the demand of food products. In a total respect for the laws on the denomination of protected origin (DOP), it validates even more the product of the cheese factories.
Inoltre “Bibbiano la Culla” è un importante elemento segno di identità per questo territorio dove è tutto il “sistema paese” (Comune, imprese, cittadini) che si fa garante della produzione a Bibbiano del formaggio e dei suoi derivati.