Discovered thanks to Camillo Donati' s tip, as soon as I visited it, I've been impressed by the location of Montagnana bio. What stroke me most was that, while I was visiting their packaging laboratory, they opened before my eyes a wheel of Parmigiano Reggiano matured for 60 months and once I tasted it, I really changed my mind about long ageing of Parmigiano,a process I was particularly against. The organic breeding, the use of Alpine dark cows, the goodness of the product made us introduce their Parmigiano too without any sort of hesitation.