Bonat, Giorgio Bonati's farm and its excellent Parmesan cheese

Montechiarugolo, a town in Parma with just over ten thousand inhabitants, houses within its historic territory the Bonat Farm, in the hamlet of Basilicanova: here, in a large green area used as pasture, the approximately one hundred Frisian dairy farmers are raised who find, in the philosophy of the Bonat family, all the respect they need to produce the best raw material to be transformed into cheese.

Awarded by the Association of Chefs of Alta Etruria on the occasion of the I Crudi d'Italia competition, reserved for raw milk dairy products, the company's 28-month Parmigiano won first place among almost two hundred competitors in the 2019 vintage, while on October 2, 2021, Parmigiano Reggiano Gran Riserva, 5 years old, obtained the same award (for the “Great Old Men” section): the very tasty DOP distinguished itself in the selection, obtaining the favor of the jury and that of the consumers.

A combination with starred cuisine

Since its foundation, the goal of Giorgio and Gianluca Bonati's company has been to enclose the flavor of a fertile territory — chosen for millennia as the cradle of life — in a sustainable, healthy dairy product, enjoyable for the palate, which today travels and is appreciated both throughout Italy and abroad.

Returning several times to the “Basket of Italy”, a project to enhance the Italian agri-food basin founded in 2018, Bonat Parmigiano does not fear borders: neither those of aging, nor those between States. Famous was the result achieved by a specific form of Parmesan aged for 18 years: 33kg shipped to Canada with press honors, then divided into eighths sold in Vancouver, Calgary, Edmonton, Kelowna at a price of

Among the local restaurants that welcome Bonat products are the Enoteca Pinchiorri in Florence, the Four Seasons and “The Place of Aimo and Nadia” in Milan, the Hotel Ambasciatori in Rome, the Metropol restaurant in Venice and again the San Domenico di Imola, Uliassi di Senigallia, the Air Hour and the Tempestini in Prato. A list that certainly does not end here

Passion, the secret of success

As attested by FIC, Alma Caseus (2012 and 2016 awards), Gambero Rosso and by every satisfied consumer of Parmigiano Reggiano Bonat, this small Montechiarugolo company knows how to surprise with the level of quality achieved over the years: Gianluca Bonati started selling his cheese door to door, walking the streets of Milan to leave samples of Parmigiano at every restaurant, explaining the story of that product made with a closed supply chain, from fodder to seasoning

With word of mouth, the clientele has increased and continues to increase today, including the Consonni Enoteca, the Boeucc, the “Al Baglioni” bar, to remain only in Milan. The entire production of 2,800 forms a year is sold, with a preference for seasoning, which is aimed at Parmesan cheese of at least 3 years of aging: also suitable for those who are lactose intolerant, “Bonat” ages for a minimum of 24 months, very often going beyond this limit... And beyond the expectations of

Chiara Tomasella