It is not necessary to carry out laborious research in our libraries to gather documents on the ancient origins of Parmigiano-Reggiano.


And there was a mountain of grated Parmigiano cheese, on which people were making nothing but maccheroni and raviolis

Giovanni Boccaccio, Decamerone, 1351, description of the Bengodi land.


Today, in Italy, there are two types of cheese that compete for supremacy: 'marzolino', given this name by the Etruscans because it is made in the Etruria region in the month of March, and Parmigiano in the Cisalpine region, also called 'maggengo', from the month of May

Platina, 15th century Humanist from Cremona


Parmigiano Cheese: in our time, in Italy, supremacy is given to the quality of Parmigiano cheese, whereas in the past the abundance of wool was boasted. Hence the couplet: ...they are the noble fruit of milk from Parma

Francesco Maria Grapaldo (1460-1515), comments on passages by Vitruvio and other Latin authors


The names of cheeses derive from the places where the best are produced; such as Parmigiano, named after its place and excellence

Francesco Serra, dictionary of synonyms, 1656

Parmigiano-Reggiano, for me, is the complete cheese, the king cheese. In fact, when eating it as a table cheese, its fragrance and aroma equally satisfy delicate and strong eaters. And it always satisfies both the expert and the poet of the table

Luigi Carnacina (1888-1981), world-renowned maestro of the grand cuisine