THE LONGOBARD WAY
When, in 1950, the Campelli family produced Parmigiano Reggiano in Valle di Castrignano using milk from Grigia dell'Appennino cows, local breeds were already disappearing, gradually replaced by Bruna Alpina and then Frisona cows, considered more profitable breeds. so the native genetic heritage began to be eroded more and more quickly, as did the identity of our territory and its products.
​
Today, the Campelli Farm is the only one in Emilia Romagna
to produce Parmigiano Reggiano with milk from Grigia dell'Appennino cows, thanks to the hard work of recovering the Italian breed closest to extinction, together with the Bardigiana cow.​
‘We have to save them,’ I said to my mother one day: ‘We have to contribute with our work to safeguarding the biodiversity of our territory and the history of our family.’
THE LONGOBARD WAY
When, in 1950, the Campelli family produced Parmigiano Reggiano in Valle di Castrignano using milk from Grigia dell'Appennino cows, local breeds were already disappearing, gradually replaced by Bruna Alpina and then Frisona cows, considered more profitable breeds. so the native genetic heritage began to be eroded more and more quickly, as did the identity of our territory and its products.
​
Today, the Campelli Farm is the only one in Emilia Romagna
to produce Parmigiano Reggiano with milk from Grigia dell'Appennino cows, thanks to the hard work of recovering the Italian breed closest to extinction, together with the Bardigiana cow.​
‘We have to save them,’ I said to my mother one day: ‘We have to contribute with our work to safeguarding the biodiversity of our territory and the history of our family.’
"Sum nobile parmae lactis opus"
The Rocca di Valle di Castrignano is located on the Via Longobarda, a historic path traveled in medieval times by pilgrims traveling to Rome and is one of the official stopping points on the path.
From the Rocca it is possible to walk along a stretch of the ridge from which the view extends towards the highest peaks of the Parma and Reggio Emilia Apennines.
Parmigiano Reggiano
The Rocca di Valle di Castrignano is located on the Via Longobarda, a historic path traveled in medieval times by pilgrims traveling to Rome and is one of the official stopping points on the path.
From the Rocca it is possible to walk along a stretch of the ridge from which the view extends towards the highest peaks of the Parma and Reggio Emilia Apennines.
Domande Frequenti (FAQ)​​
1. Chi produce il Parmigiano Reggiano di Vacca Grigia dell'Appennino in Emilia-Romagna? L'Azienda Agricola Campelli - ROCCACASTRIGNANO, situata a Rocca di Valle di Castrignano (Langhirano, Parma), è l'unica realtà in Emilia-Romagna a produrre Parmigiano Reggiano DOP con latte di Vacca Grigia dell'Appennino (conosciuta anche come Garfagnina). 2. Quali sono le caratteristiche del latte e del Parmigiano Reggiano di Vacca Grigia? Il latte di Grigia dell'Appennino ha un profilo nutrizionale eccezionale, ricco di grassi polinsaturi, Omega-3, Omega-6 e sali minerali. Il formaggio offre un sapore pieno, profumi complessi ed equilibrati e una spiccata rotondità al palato fin dai primi mesi di stagionatura. 3. Quanti esemplari di Vacca Grigia dell'Appennino esistono oggi? Oggi sopravvivono appena 200 capi totali tra Emilia-Romagna e Toscana. L'Azienda Agricola Campelli ne custodisce circa 45 nel proprio allevamento di montagna, lavorando attivamente per salvare dall'estinzione questa razza autoctona e preservare la biodiversità del territorio.