Monte Bebbio


Monte Bebbio

Monte Bebbio born as a farm in 1943 by great-grandfather Toni Vito and in those years only consists of a house and a small barn. After several steps of generating the company, to this day, it remains a family-run, but is transformed from a sole proprietorship to the agricultural society “Farm Monte Bebbio” followed and led by Paul Toni, with the help of her mother Clementina Daviddi , his wife Stefania Pansera and an employee. Paul and Stephanie had the first daughter in 2000, Alice, the second in 2006, Elisa and the third son, Richard, in 2008.
The adventure of the Farm Monte Bebbio continues over the years because it has the characteristics of a typical, modern agro-cattle farm, with dairy farms for the production of milk for Parmesan cheese, pasteurized milk, yogurt and dairy products and ice cream parlors.
Another important feature that relates to the company is that the whole complex is autonomous in energy production, thanks to one of the first installations of energy with solar panels and each activity takes place in full respect of the uncontaminated environment of the Reggio mountains.

The company Farm Monte Bebbio is located in the heart of Matilda territory in Carpineti (Reggio Emilia) in Monte Bebbio fraction, at a height of 450 s.l.m. in the Secchia river valley.
The chain of production, pasteurization, packaging and distribution takes place exclusively within the company that has its own laboratories and technicians applying disciplinary strict quality checks and all the Italian food.
Its production company is based on the quality and control of its products, from a pristine and natural territory; The mountain landscape surrounding the company; the ground covered by the company area is about 41 hectares of arable land and produces most of the forage must be fed to cattle.

We work così..a Km 0
The farm Fattoria Monte Bebbio pays special attention to the feed and food in general with which their animals are fed; In fact, the commonly bred beef are fed and cared for in a totally traditional with hay coming from the same company, distributed in the manger.
The feed compounds are integrated, distributed with autoalimentatori adjusted to the animal’s needs.
Food used are the hay that can be of two types: stable or alfalfa grass. They are also used only the first allowed by the material specification of Parmigiano-Reggiano cheese production such as corn, barley, bran, beet pulp, fleece soybean, soy flour extract, vitamins and minerals.
The milk used for all products arrive, in seconds, directly from our barn to the laboratories (only 20 meters from the stall) in underground pipes.
The milking takes place twice a day.
Animals during the summer, under favorable climatic conditions, are grazed on freedom.