The authentic taste of Michelin-starred restaurant Trattoria Amerigo’s recipes is preserved in jars that Edmond brings to your table to let you discover the flavours of Emilia Romagna through good, genuine and original treats.
Parmigiano Reggiano made from Modenese cow’s milk – a breed that is at risk of extinction - is produced by only two cheese factories in the world, which shape just one cheese wheel per day. The Modenese cow is a native breed from the area of Modena, whose milk was originally used to produce the king of cheeses. In the 1950s there were 230,000 cows of this breed, but over the next decades it suffered a steep decline, corresponding to the unstoppable rise of the Friesian breed. The success of Parmigiano Reggiano cheese convinced farmers to replace the native breed with cows from the Netherlands, famous for their higher productivity and with udders suited to mechanical milking. A few years ago, a project was launched to revive this native breed, which today includes around 400 cattle.
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