Simply put, the best Parmigiano that exists. Incredibly snackable. Eat alongside Lambrusco or Prosecco for a real treat. Crafted by hand from milk of cows that graze in the high elevation of Benedello di Pavulo in Emilia-Romagna, wheels are then aged by Giorgio Cravero, a 5th generation affineur, in a cave at his home in Piemonte