We can taste this Parmigiano Reggiano Cheese at the best Italian restaurants such as:
Aimo e Nadia Restaurant - Milan
Enoteca Pinchiorri - Florence,
Restaurant Four Seasons Hotel – Milan
Antico Ristorante Boeucc - Milan,
Ristorante Il Baretto al Baglioni - Milan
and at many others, in Italy and in the world.
The whole production process is strictly artisanal and totally controlled by the company.
After 2 years of ripening, the Bonat Parmigiano Reggiano Cheese is checked by experts from the Parmesan Cheese Consortium and only the exceptional and correctly aged wheels obtain a second brand called "EXTRA".
From this point on, only the most exceptional wheels will ripen till 3, 5, or even till 7 and 10 years.