There was a small shop in the centre of Modena where top-quality meats were carefully processed by grandpa Emilio to turn them into quality cold cuts; it was 1919, and that passion for good things has remained unchanged for three generations in the Palmieri family. The art of making cold cuts was passed down to Carlo who, when he was very young, decided to take over the family’s business; in 1961, his dream came true: to open a business of his own near Modena and start producing mortadella, salami, scratchings, bacon and brawn, using the meat of the pigs raised and butchered by him. Today, Salumificio Palmieri is recognized on Italian and foreign markets as setting the standards in the production of quality mortadella and also precooked products such as: zampone, cotechino and pork shank.


Giusti, the oldest and most awarded producer of Balsamic Vinegar of Modena, a family company since 1605. Giusti, established in 1605, is the oldest and most prestigious producer of high quality Balsamic Vinegar of Modena, testified to important recognitions: from 14 gold medals won in the European expositions of 1800s, to the privilege of exposing the King of Italy Patent; through to Gold Medal won at the Sofi awards in USA; the Best Balsamic Vinegar by Der Feinschmecker in Germany, by Gastromania in Belgium and in Italy by Altroconsumo which witnesses our historic exceptional standard. Giusti balsamic vinegars are aged in ancient barrels, more than 600 casks dating 6-7-800.


The tradition of excellence and sweetness that characterizes each slice of Devodier products is due to the meeting of the exclusive climate of the territory and the historical passion of Parma for cold cuts with knowledge and love that Devodier family expressed every day with every product, coming today to have a production at the top for quality and safety. Each kind of Devodier product is produced in limited editions, to emphasize its uniqueness, ensuring to those who taste it an exclusive experience. None of our products contains preservatives (only salt) or dyes added.


Since 1953, the Gennari family has been synonymous with excellence in the production of Parmigiano Reggiano. An age old family tradition, carried out with passion, determination and expertise, has led the Gennari brand today to be a symbol of the Italian dairy world: not only in cheese production, but also with its breeding of Reggiane Red Cows with which it produces the renowned Parmigiano Reggiano. Within your experience of the Parmigiano Reggiano you can book a day to get involved with the production of your very own shape of Parmigiano Reggiano, led by Gennari staff.

+39 0521 805947
via Varra Superiore, 14/A 43044 Collecchio – PARMA


Since 1930, Caseificio Sociale Malandrone collects members’ milk to produce a fine Parmigiano Reggiano. To date, after almost a hundred years in business, the total members are only four and the milk used for Parmigiano Reggiano is obtained exclusively from the 300 cows they own; farmed 1 km from the dairy, and naturally fed with hay grown directly by its subsidiaries. In the first year the Parmigiano is seasoned in a mountain storage; that’s why the one produced by the Dairy Malandrone is called “mountain product” recognized by Consorzio Parmigiano Reggiano.

+39 0536 21002 – 328 7445447
+39 0536 22352
Via Per Polinago, 35 – Pavullo n/F – MODENA


Hombre is a farm nestled in the Modena countryside that extends for over 300 hectares, where the crop is largely chosen according to the feed of dairy cows. Since its inception in the ‘90s, Hombre has made its very short supply chain and organic farming it’s winning cards. Breeding Hombre now has 500 very selected dairy cattle, half of Friesians and half of the Pezzata Rossa breed. They graze freely everyday in the protected areas of the farm to produce the best milk possible, which is then processed inside the factory in order to provide excellent forms of Parmigiano cheese. Hombre makes attention to details its keystone: a closed-chain organic farm that works daily to achieve the “best” of the milk and the best of cheese inside an ecosystem made of animals, stables, pastures, milking process, cooking and seasoning, until the final cut of the shape. Everything is studied to the millimeter to make a unique cheese, famous all over the world.

+39 059 510 660
+39 059 510773