{"id":2970,"date":"2023-07-03T15:15:12","date_gmt":"2023-07-03T13:15:12","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=2970"},"modified":"2025-06-11T12:34:00","modified_gmt":"2025-06-11T10:34:00","slug":"parmareggio","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/03\/parmareggio\/","title":{"rendered":"Parmareggio since 1983"},"content":{"rendered":"

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Brief History of the Company.<\/h3>\n

Parmareggio was founded in 1983 in Montecavolo di Quattro Castella, in the area Parmigiano Reggiano originated from, and became a world leader in the production and sale of Parmigiano Reggiano cheese over just a few years. Parmareggio seasons and packages Parmigiano Reggiano, packaging grated cheese and other cheeses in portions and in slices.<\/p>\n

In 2004, the Modena-based Granterre Consortium acquired a majority stake. The Granterre Consortium is a cooperative that includes 60 individual manufacturers and 36 dairies, thereby representing approximately 1,000 commercial farms.<\/p>\n<\/div><\/div><\/div>

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This acquisition marked a turn in the brand’s marketing strategies and image, which was topped with the launch of a new range of products.<\/p>\n

The Parmareggio Project kicked off in 2006 with the aim to create a brand in the undifferentiated world of Parmigiano Reggiano.<\/p>\n

The current Parmareggio brand was created, introducing Mr Parmareggio, the virtual owner of the company and guarantor of the quality of the Parmareggio Parmigiano Reggiano cheese.<\/p>\n

Innovation has been an essential element that has allowed for the development of new products through intensive research activities and, more importantly, new consumption opportunities for Parmigiano Reggiano.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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With two production plants, in Montecavolo and in Modena, and a range of products sold thorough modern distribution channels, today Parmareggio is a solid point of reference in the Parmigiano Reggiano market and was the first company in the sector to communicate its values through a television campaign.<\/p>\n

In 2009, Parmareggio incorporated Fiordalba Srl and the Modena butter factory, thereby becoming a leading company in the production, packaging and sales of butter as well. <\/span><\/p>\n

Not all Parmigiano Reggiano is the same!<\/h3>\n

Parmigiano Reggiano is the king of cheese and one of Italy’s products of excellence. Years ago, Parmareggio invented<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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the \u201c30-Month old\u201d Parmigiano Reggiano, communicating its values and explaining to Italians that not all Parmigiano Reggiano cheese is the same. Thanks to this success, Parmareggio is now the number one Parmigiano Reggiano brand in Italy.
\nThe 30-MONTH OLD Parmigiano Reggiano EXTRA is produced in accurately selected dairies,\"\"<\/p>\n<\/div>\n

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where fresh milk and long curing periods allow obtaining this extraordinary cheese that Parmareggio wraps in a precious vellum paper, combining elegance and tradition and providing a unique product.
\nFor this reason, the 30-month old Parmigiano Reggiano \u201cEXTRA\u201d is \u201cParmigiano Reggiano for connoisseurs\u201d.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-2970","post","type-post","status-publish","format-standard","hentry","category-brands"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/2970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=2970"}],"version-history":[{"count":4,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/2970\/revisions"}],"predecessor-version":[{"id":3539,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/2970\/revisions\/3539"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=2970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=2970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=2970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}