Bertinelli Parmigiano Reggiano

Bertinelli began in 1895 when Giovanni Bertinelli founded a farm in Medesano on the hills of Parma producing milk. In 2001, after studying in Canada, Nicola Bertinelli returned to revolutionize a company that had a turnover of 1.2 million and reached 17 million in 15 years, controlling the entire supply chain from fodder to the finished product.

Parmigiano Reggiano 36, 49 Months and Red Cows: Excellence since 1895

Bertinelli produces Parmigiano Reggiano since 1895 when Giovanni Bertinelli founded agricultural company in Medesano in Parma hills offering temperate climate and rich pastures ideal conditions for cattle breeding producing excellent milk. In early twentieth century decades son and grandson Gianni expanded activity creating social dairy transforming milk into Parmigiano Reggiano sold to external agers completing maturation commercializing under own brands appropriating added value instead of original producers maintaining controlling successive phases generating greater margins.

In 2001 Nicola Bertinelli after four years spent in Canada studying agronomy, economics and completing master returned to Medesano deciding to revolutionize business model transforming from milk supply to third parties into complete supply chain control building internal dairy and increasing breeding hosting 700 Friesian cattle in modern barn privileging animal welfare through ample spaces, natural ventilation and organic feeding locally cultivated forages provide guaranteeing total traceability consumers increasingly demand wanting to know origin of what they eat.

Parmigiano Reggiano Millesimato over 36 Months develops aromatic complexity long agings allow through proteins enzymes degrade producing free amino acids conferring intense flavors. Characteristic crystalline granularity generating crunchiness derives from tyrosine crystals forming when proteins split concentrating as humidity progressively evaporates reducing water from initial 35% to 30% after 36 months drying texture making friable crumbling instead of cutting cleanly as young ones do containing greater humidity maintaining softness.

Parmigiano Reggiano Vacche Rosse 24 Months uses exclusive milk from Reggiana breed possessing red coat distinguishing from black-white Friesian majority Italian farms use privileging high productions genetic selections maximized however sacrificing quality Vacche Rosse preserve producing lower quantities but milk possessing superior casein protein content conferring greater cheesemaking yields requiring 16 liters milk to produce kilogram Parmigiano instead of 18 Friesian needs partially compensating lower initial volumes. Parmigiano Reggiano over 49 Months represents aging apex only excellent forms reach surpassing selections cheesemakers perform tapping forms listening sounds internal voids would reveal indicating defects would discard preventing continuing maturations requiring temporal investments immobilizing capital having slow rotations unable to sell immediately compressing cashflow causing small producers financial difficulties not having liquidity to sustain waits.

Parmigiano Reggiano perfectly pairs with Emilian cured meats like Parma Ham and Culatello di Zibello creating platter balancing saltiness through fats aged cheeses moderately contain opposed to abundant lipids cured meats possess making alternation pleasant refreshing palate avoiding greasy sensation accumulation monotony would cause eating only cured meats repeatedly. As accompaniment to wine Parmigiano requires structured reds like Emilian Lambrusco possessing light bubbles effectively degreasing, or sweet whites like Malvasia Passito creating contrast balancing salty saltiness with sweetness generating harmony building memorable tastings.

Bertinelli is first Italian producer obtaining Kosher certification for Parmigiano Reggiano DOP through rigorous production adaptations Milan rabbi verifies controlling milk comes from cattle fed according Jewish prescriptions, rennet used is vegetable instead of animal normally employed, processing utensils are exclusively dedicated avoiding cross-contaminations with non-kosher products same machinery would use promiscuously. This certification opens ethnic markets serving Orthodox Jewish communities globally rigorously observing dietary restrictions not consuming others' products lacking conformity guarantees.

Company organically cultivates forages cattle consume eliminating synthetic pesticides and chemical fertilizers leaving residues accumulating causing bioaccumulations concentrating along food chains most exposing apex organisms. Organic method privileges crop rotations incorporating legumes fixing atmospheric nitrogen through root symbiotic bacteria naturally restoring fertility without chemical inputs requiring energy-intensive productions consuming fossil fuels generating CO2 emissions.

Fun fact: Bertinelli manages agritourism with pool proposing "Food&Pool" formula combining summer weekends Parmigiano tastings with aquatic relaxation attracting families transforming agricultural company into tourist destination economically enhancing territory diversifying overcoming monocultures reducing vulnerability single sector crises would cause damaging if were unique activities unable to compensate through alternative revenues guaranteeing stability. Guided tours include dairy tour showing processing from milk poured copper vats to curd breaking forming granules releasing whey, extracting masses cloths wrap modeling cylindrical forms presses compress expelling residual liquids, salting through saturated brine immersions salt superficially absorbs gradually penetrating, aging climatized warehouses controlling temperatures humidity allowing optimal maturations developing distinctive organoleptic characteristics territories express through milks pasture feedings confer influencing.

Nicola Bertinelli is currently Parmigiano Reggiano Consortium president representing all DOP producers internationally promoting exports exceeding 53% total sales demonstrating globalization success celebrating Italianness worldwide ethnic cuisines incorporate using grated garnishing dishes intensifying umami through natural glutamate degraded proteins release amplifying savory increasing satisfactions favoring returns building loyalty. During holidays Bertinelli prepares elegant gift packages including different agings allowing comparative tastings appreciating evolutions progressive maturations transform providing gastronomic educations increasing awareness recognizing values justifying premiums artisan qualities deserve.

quality

Protected Designation of Origin (PDO) - Parmigiano Reggiano

The DOP certification (Protected Designation of Origin) guarantees that Parmigiano Reggiano is produced exclusively in designated areas that include the provinces of Parma, Reggio Emilia, Modena, Bologna left Reno and Mantua right Po, following rigorous production regulations that Consorzio Parmigiano Reggiano protects through a fire mark imprinted with shapes that certify authenticity. The disciplinary PDO prescribes exclusive use of milk, cows fed fresh fodder or hays from the area of origin, prohibition of fermented silage which abnormal flavours would impart by altering, use only of natural veal rennet without lysozyme or additives, artisanal processing of copper boilers which tradition respects, salting of brine which lasts 18-25 days by gradually absorbing salt, minimum maturation 12 months that organoleptic develops that immaturity overcomes reaching balances that time patiently builds. The Consorzio Parmigiano Reggiano founded in 1934 brings together 320 dairies that certified production controls through inspectors who visit periodically checking compliance that deviations sanction by revoking trademarks that abuses prevent protecting collective reputation that centuries have built

EU Biological Certification - Regulation 2018/848

Bertinelli produces organic Parmigiano Reggiano certified according to EU Regulation 2018/848 which organic farming regulates by prohibiting synthetic pesticides, chemical fertilizers, GMOs and preventive antibiotics that conventional farms systematically use, which bacterial resistance selects, creating superbugs that traditional drugs no longer cure, and which constitute health emergencies, threatening that future pandemics would cause if containment does not intervene, limiting inappropriate uses that excessive medical prescriptions carry out, relinquishing pressure on patients who require rapid recoveries, not accepting that viral infections do not require antibiotics, being ineffective against viruses that only affect bacteria. organic production requires cattle to graze certified organic meadows that trifagli spontaneous couch grasses host that biodiversity instead preserve intensive monocultures that chemists depend on repeatedly spraying that resistances develop that increasing doses require spirals to trigger that unsustainability they achieve by collapsing economically environmentally.

FAQ

When was the Bertinelli company born?

Bertinelli was born in 1895 when Giovanni Bertinelli founded a farm in Medesano on the hills of Parma, producing milk that a temperate climate and rich pastures make excellent. In the first decades of the twentieth century son and grandson Gianni expanded by creating a social dairy that transformed milk into Parmigiano Reggiano sold to external breeders. In 2001, Nicola Bertinelli, after four years, Canada, studying agriculture and economics, returned, revolutionizing its business model, which has grown from €1.2 million in revenue to €17 million in 15 years, building an in-house dairy and controlling the entire supply chain. Today, the third generation of families is managed, and Nicola currently represents the president of the Parmigiano Reggiano Consortium.

How did Bertinelli get the Kosher certification?

Bertinelli is the leading Italian manufacturer that obtains Kosher certification for Parmigiano Reggiano DOP through rigorous production adaptations that the Rabbi of Milan verifies by checking compliance with Jewish prescriptions. The Kosher requirements require that the milk comes from cattle fed according to Jewish rules that certain diets prohibit, the rennet used is vegetable instead of animal which is normally used by deriving stomachs from calves, the processing tools are exclusively dedicated to avoiding cross-contamination with non-kosher products. This certification opens up ethnic markets that Orthodox Jewish communities globally serve that food restrictions strictly observe by not consuming products that guarantee compliance lack that authorized rabbis certify by periodically inspecting that standards they consistently maintain.

Why does Bertinelli have a swimming pool on the farm?

Bertinelli manages farmhouse with pool which formulates "Food&Pool" offers summer weekends combining Parmesan tastings with aquatic relaxation that families attract by transforming the farm into a tourist destination. This economic diversification enhances territory by overcoming monocultures that pose vulnerabilities and depend exclusively on single activities that sectoral crises would damage, unable to compensate through alternative revenues. guided tours include dairy tours that processes show by educating consumers that artisanal processes appreciate by paying premiums that qualities justify recognizing jobs that Parmigiano requires by employing months of aging that immobilize capital that entail that time investments support. The seasonal pool opens up the summer season when holiday families seek out what mountain nature they combine and what gastronomy it celebrates.

What innovation multiplied Bertinelli's turnover?

The key innovation that has multiplied turnover from 1.2 to 17 million euros in 15 years is an integrated vertical model 4.0 that Nicola Bertinelli has implemented since 2001, controlling the entire supply chain from fodder to the finished product. Previously, Bertinelli sold milk to third-party maturers who completed the processing by appropriating added value that higher margins generate, leaving original producers with lower compensation that commodities entail by not differentiating themselves. The complete control allows you to build an in-house dairy, increase the breeding of 700 Frisona cattle, organically grow your own 300 hectares of fodder and market directly that your own brand values instead anonymously providing that identities lose that consumers do not recognize that loyalty they do not build. technology 4.0 incorporates digital monitoring automations that increase efficiencies while reducing waste by optimizing.