Behind every ingredient that reaches the table, there is a story made of people, traditions, and daily dedication. It is precisely to discover these stories firsthand that Claudio, Giulio, Riccardo, and Alessandro left Lake Como before sunrise and traveled to Emilia-Romagna to visit Caseificio Parma 2064, one of the most renowned producers of Parmigiano Reggiano.

At La Baia, we believe that learning is an essential part of our work.

Truly knowing a product means being able to tell its story, appreciate its value, and serve it with greater awareness. That is why we chose to spend a day immersed in the world of one of Italy’s most celebrated cheeses.

From the moment we arrived, we were welcomed by the aroma of fresh milk and the constant activity of the dairy. We had the opportunity to witness every stage of production: from milk coagulation and the creation of the cheese wheels to the salting and aging processes.

One of the most fascinating moments was watching the cheesemaker at work. Simple yet precise gestures, passed down through generations, still require experience, sensitivity, and a deep understanding of the raw ingredients. In an increasingly automated world, we were struck by how important human craftsmanship remains in the production of Parmigiano Reggiano.

Among wooden paddles, linen cloths, and rigorous quality controls, we discovered how every detail plays a crucial role in creating a product of excellence.

The most emotional moment came when we entered the aging warehouse. Before us stretched thousands of cheese wheels arranged in perfect order on endless shelves. The silence, the aroma of aging cheese, and the awareness of the time required to create the finished product made this an unforgettable experience.

We also learned about remarkable professional figures, such as the inspectors who examine each wheel individually and the experts authorized to certify its quality. A system of controls that reflects the care and rigor behind one of Italy’s greatest gastronomic treasures.

The day concluded with a tasting of different aging periods, from 12 to 48 months, allowing us to appreciate how time transforms aromas, textures, and flavors.

We returned to Lake Como with new knowledge, greater awareness, and even more respect for those who work every day to preserve a tradition that is unique in the world.

Because at La Baia, quality is also born from curiosity, the desire to learn, and the commitment to tell our guests not only what is on the plate, but also the stories that make it truly special.

- Alessandro