The farm run by Antonio Sangonelli and Gabriella Delbono has a strong cheese-making tradition behind it and is distinctive for its Italian Bruna livestock, now numbering 170 head. Their decision was inspired by the sturdy milk from these cows, which is perfect for producing cheese and drove the development of the Disolabruna consortium, of which Antonio and Gabriella are members and promoters. The company produces prime Parmigiano Reggiano, aged for at least 12 months, with some wheels reaching 30 months.
