Content {#1690
  #table: "cms_pages_contents"
  #cleaned: array:8 [
    0 => "redirect"
    1 => "description"
    2 => "short_description"
    3 => "image_url"
    4 => "alt_image_url"
    5 => "icon"
    6 => "scripts_head"
    7 => "scripts_body"
  ]
  #is_home: false
  #public_image_paths: null
  +relations_list: array:7 [
    0 => "image"
    1 => "alt_image"
    2 => "tags"
    3 => "gallery"
    4 => "showcases"
    5 => "forms"
    6 => "forms_values"
  ]
  #morphClass: "Content"
  +content_updated: false
  #searchableColumns: array:4 [
    "title" => 20
    "description" => 20
    "short_description" => 10
    "forms_values.value" => 15
  ]
  #guarded: array:1 [
    0 => "_token"
  ]
  #auto_author: false
  #auto_sequence: false
  #throwValidationExceptions: true
  #connection: null
  #primaryKey: "id"
  #keyType: "int"
  #perPage: 15
  +incrementing: true
  +timestamps: true
  #attributes: array:40 [
    "id" => 478
    "page_id" => 297
    "parents_id" => null
    "lang_code" => "en"
    "layout" => "layouts.storie_root"
    "title" => "Stories"
    "slug" => "stories"
    "url" => "stories"
    "status" => "published"
    "description" => ""
    "short_description" => null
    "image_url" => "/cms-contents/uploads/119487660-816357045768456-917241413732078086-n.jpg"
    "alt_image_url" => ""
    "icon" => "/cms-contents/uploads/logo-storie.png"
    "contact_id" => null
    "redirect" => ""
    "no_website_title" => "0"
    "no_sitemap" => 0
    "meta_no_index" => 0
    "meta_no_follow" => 0
    "meta_title" => "Stories"
    "meta_keywords" => null
    "meta_description" => ""
    "canonical" => null
    "scripts_head" => ""
    "scripts_body" => ""
    "custom_slug" => 0
    "custom_short_description" => 0
    "custom_meta_title" => 0
    "custom_meta_keywords" => 0
    "custom_meta_description" => 0
    "custom_canonical" => 0
    "is_custom" => 0
    "publish_start" => "2020-11-20 11:46:03"
    "publish_end" => "0000-00-00 00:00:00"
    "created_at" => "2020-11-27 16:47:13"
    "updated_at" => "2021-09-22 17:00:34"
    "changefreq" => "weekly"
    "uid_import" => null
    "uid_checksum" => null
  ]
  #original: array:40 [
    "id" => 478
    "page_id" => 297
    "parents_id" => null
    "lang_code" => "en"
    "layout" => "layouts.storie_root"
    "title" => "Stories"
    "slug" => "stories"
    "url" => "stories"
    "status" => "published"
    "description" => ""
    "short_description" => null
    "image_url" => "/cms-contents/uploads/119487660-816357045768456-917241413732078086-n.jpg"
    "alt_image_url" => ""
    "icon" => "/cms-contents/uploads/logo-storie.png"
    "contact_id" => null
    "redirect" => ""
    "no_website_title" => "0"
    "no_sitemap" => 0
    "meta_no_index" => 0
    "meta_no_follow" => 0
    "meta_title" => "Stories"
    "meta_keywords" => null
    "meta_description" => ""
    "canonical" => null
    "scripts_head" => ""
    "scripts_body" => ""
    "custom_slug" => 0
    "custom_short_description" => 0
    "custom_meta_title" => 0
    "custom_meta_keywords" => 0
    "custom_meta_description" => 0
    "custom_canonical" => 0
    "is_custom" => 0
    "publish_start" => "2020-11-20 11:46:03"
    "publish_end" => "0000-00-00 00:00:00"
    "created_at" => "2020-11-27 16:47:13"
    "updated_at" => "2021-09-22 17:00:34"
    "changefreq" => "weekly"
    "uid_import" => null
    "uid_checksum" => null
  ]
  #relations: []
  #hidden: []
  #visible: []
  #appends: []
  #fillable: []
  #dates: []
  #dateFormat: null
  #casts: []
  #touches: []
  #observables: []
  #with: []
  +exists: true
  +wasRecentlyCreated: false
  -order_dict: array:2 [
    "+" => "ASC"
    "-" => "DESC"
  ]
}
Luigi and Marco Tragaioli
: 11/20/2020

Luigi and Marco Tragaioli

In 2016, Agriform purchased a factory in Busseto, in the province of Parma, for the production, aging, and packaging of Parmigiano Reggiano cheese.

LUIGI AND MARCO TRAGAIOLI:
FOUR GENERATIONS OF PASSION

The Tragaioli family has always been involved in the art of dairy production. Luigi has been a dairyman since 1969, and now boasts over 50 years of experience. He learned the trade from his father, in the great farmsteads of the Lodi region, where the figure of the master cheesemaker was afforded a similar level of reverence as that of the priest or the town mayor.
The cheesemaker is figure of great value to this day, whose expertise can never be replaced by machinery. The production of Parmigiano Reggiano in fact still relies on manual labor and on experience.
Blocco 01 - Passion
Blocco 02
Luigi passed on that expertise to his son Marco, a thoroughly modern dairyman who defines his work as a “religious committment,” involving great passion, sacrifice and self-abnegation that is all worth it for the immense satisfaction of the final results.
Marco holds a degree in agricultural technology, and also draws on his experience and the skills taught to him by his father Luigi. Every day, he works to create an excellent product by evaluating the starting ingredient – fickle by nature and subject to change with the seasons or variations in the cows’ diet – while strictly respecting the regulations put forth by the Consortium of Parmigiano Reggiano that dictate the manner and timeline of the cheese’s production.
 

BUSSETO: LAND OF HISTORY AND MUSIC

An important agricultural center of the Bassa Parmense region and a treasure-trove of cultural, historical and architectural gems, Busseto lies at the extreme northwest corner of the province of Parma, about 40 km northwest of the city of Parma and 8 km south of the river Po.
This picturesque village of just 7000 inhabitants is famous for being the birthplace of composer Giuseppe Verdi, but its historical roots reach back as far as the year 1100 AD, when the surrounding territory still belonged to the city-state of Cremona.
During the 12th century, Busseto came under the control of the Pallavicino nobles, then the house of Farnese. Until the Unification of Italy, Busseto’s fortunes were tied to the historical and political dealings of the Duchy of Parma and Piacenza.
 
There are countless points of interest and monuments in this beautiful and historic little town: the central square, Piazza Verdi, boasts not only a thirteenth-century fortress that was once the home of the Pallavicini nobles and today serves as the town hall, but also the Teatro Verdi and the Casa Barezzi, where the renowned composer lived with his wife Margherita. Just outside the city walls is the Villa Pallavicino, a splendid Renaissance building that today hosts the Giuseppe Verdi National Museum. Twenty-seven of his operas are celebrated in the villa’s grand salons, including facsimiles of the original sets, costumes, and music in a theatrical lighting display.
In addition to following in the footsteps of the Maestro, one can visit the fifteenth-century Collegiate Church of St. Bartholomew, built between 1437 and 1450, and the Church of St. Mary of the Angels, with its famous sculptural depiction of the Lamentation.

BUSSETO: LAND OF CULINARY DELIGHTS

Busseto is one of the stops along the “Strada del Culatello,” a tourist itinerary celebrating culatello ham, located entirely between the Via Emilia and the river Po. And of course culatello, considered the rarest and finest of Italy’s cured meats, is joined by another regional culinary gem: Parmigiano Reggiano.
This territory’s rich historical and cultural heritage shines through in its culinary products that are absolutely unique in the world: the fruit of experience and artisanal know-how passed down throughout the centuries.
Blocco 04 - Busseto

“And there was a mountain all of grated Parmigiano cheese, upon which lived folk who did naught but make macaroni and ravioli and cook them in capon-broth, after which they thus threw them down and whoever took more of them had more" Giovanni Boccaccio, The Decameron, 1351, describing the Land of Plenty.

Recent historiography attributes the invention of Parmigiano Reggiano to the Benedictine and Cistercian monks of the plains around Parma and Reggio Emilia.
It seems it all began around the twelfth century, when the monks began building farms including cattle livestock. This was where the first “caselli” were built, small buildings dedicated to milk processing and the production of “Formadio,” an aged hard cheese made exclusively of cow’s milk, each final product weighing about 6 kilograms.
 
DISCOVER PARMIGIANO REGGIANO PDO
The flourishing of the economy during the Renaissance meant that Parmigiano production spread all throughout Emilia Romagna, and the cheeses themselves became larger - eventually reaching 18 kilograms per wheel. In the 17th century Ranuccio I Farnese, Duke of Parma, began to expand Parmigiano production by supporting the construction of pastures and large dairy farms. It was that same Duke who made the designation of origin official on August 7, 1612, with an act to protect the product commercially: the cheese had in fact begun to spread rapidly, reaching into Germany, Flanders, France and Spain.
blocco 5B
blocco 6

PARMIGIANO REGGIANO, A CULINARY MASTERPIECE 

There are only three ingredients in Parmigiano Reggiano: milk, salt, and rennet.
Processing begins by blending naturally skimmed evening milk with full-fat milk from the morning milking. The proportions of skim and full-fat milk are up to the cheesemaker, and depend on variation in the climate and in the milk itself.
Next come the three phases of transformation: heating, pressing, and cooking.
In the first phase, the whey is added to the milk as it is slowly heated. Once the temperature reaches 30°C, the rennet is added and the mixture is left to stand for 8-10 minutes, until it curdles.
In the second phase, the curd is broken into small pieces the size of a grain of wheat, with a tool called a dowel or “spino,” from which the Italian term for this phase, “spinatura”, derives. Then, the whole mixture is heated at 55°C for 10-12 minutes, and deposits the cheese mass on the bottom of the boiler. The curd is then wrapped in a linen cloth and placed in a mold, with a weight of Teflon on top to exert natural pressure.
 
The day's cheeses are turned twice by changing the cloth to dry and then inserted into the plastic band issued by the Parmigiano Reggiano Consortium, which during the night will inscribe the dots spelling the words Parmigiano Reggiano, the serial number, the month, the year of production, the CE stamp and the words DOP. The next day the cheeses are transferred into a special steel band that gives them their characteristic rounded shape - starting on the third day they are immersed for about 18 days in brine.

 
blocco 7
blocco 8
This concludes the production phase of Parmigiano Reggiano and begins the maturing phase, which lasts a minimum of 12 months. During this phase, the cheeses are left to age on wooden boards inside special rooms called “casere,” where humidity and temperature are constantly controlled.
 
Read more

SAFELY, ALL OVER THE WORLD

Following increase market demand both foreign and domestic, Agriform’s first packaging center was created in Sommacampagna in 2002, with fifteen avant-garde lines subdivided into two separate areas: one dedicated to portions with the rind, the other to grated cheese. In 2016, the packaging center dedicated to Parmigiano Reggiano with four lines opened its doors in Busseto. It is here that the journey of our Parmigiano Reggiano comes to a close: the cheese is sliced into portions or grated in a protected atmosphere or even a vaccum, after undergoing careful tests to ensure the safety and freshness of the final product for the end consumer.
Finally, thanks to the company’s extensive sales network, it is distributed all around the world.
blocco 9

Questo sito utilizza cookie di terze parti per analizzare il traffico e fornire funzionalità volte a migliorare l'esperienza di navigazione. Queste terze parti potrebbero tuttavia combinare i dati raccolti con altre informazioni che hai fornito loro o che hanno raccolto dal tuo utilizzo dei loro servizi. Proseguendo nella navigazione accetti le impostazioni predefinite del sito (cookie tecnici o assimilabili). Se desideri utilizzare il sito web con la migliore esperienza, spunta la casella sottostante e acconsenti all'utilizzo dei cookie.