Portioli farm of Pegognagna represents a beautiful reality within the plane of Mantua. It is a situation called 'border-line', as if they followed quantitative logic they should produce grana cheese instead of Parmigiano. In spite of this, this family invested on quality , chose an organic regimen and kept all the producing cycle, from milk to wheel, within their farm. They have been one of the first to allow people to taste their Parmigiano, that has three different degrees of ageing.