The quality of Parmigiano Reggiano comes from a long cheesemaking tradition, honed with passion and dedication over the decades. Since 1902, three generations have succeeded one another in managing the San Simone dairy, preserving and passing down the precious heritage of the Lugli family.
It all began in 1902, when the current cheesemaker's grandfather founded the first dairy in Soliera, in the province of Modena. In the 1950s, Giulio's father moved the dairy to Bagno, in the province of Reggio Emilia. At that time, a barn was also built to produce part of the milk in-house, thus ensuring better control over the quality of the raw material.
For over forty years, Parmigiano Reggiano was produced in Villa Bagno, until 1991, when the dairy moved to its current location in the province of Reggio Emilia.
Today, this long experience is reflected in an exceptional Parmigiano Reggiano, aged for 48 months: a cheese with a bold, intense, and persistent flavor, with evolved notes of spices, dried fruit, and concentrated broth. Its texture is crumbly and rich in tyrosine crystals—a characteristic of particularly long aging.
Ideal for true connoisseurs, perfect enjoyed on its own with a few drops of traditional balsamic vinegar, honey, or dried fruit—or as the main ingredient in gourmet dishes that demand character and depth.
Each wheel tells a story of patience, craftsmanship, and uncompromising pursuit of quality—just like the story of the San Simone dairy.
