Why "Borgo del Gazzano"?

Why "Borgo del Gazzano"?

There’s a place where all things mean something important (the weather, climate, people, resources, land, geography). It's a Parmigiano-Reggiano Cheese's treasure island: a strip of land that includes the provinces of Parma, Reggio Emilia, Modena, Bologna (left Rhine river) and Mantova (right of Po river). Fertile and productive parts of land where, every day for centuries, has been born thousands of Parmigiano-Reggiano Cheese. But why and how did it come here? During the eleventh century Benedictine and Cistercian monks drained the wetlands of  Po valley using several cows for field work and for pulling plows. It was such a very rich and abundant milk production that the monks thought of studying a method to transform milk, a perishable food, in a large cheese that was able to maintain itself over time and it would help them overcome the winter period, when cows ceased production, and during the periods of famine. Then they adopted the technique of making cheese to large boilers, where there was, as now, the coagulation of milk, the grain crushing and the cooking. The monks developed the production in "grancie" (farms) of the abbey of Parma, in the territories of the valley between Parma and Reggio Emilia, suitable for land resources, then extend the production to neighboring provinces.

Also in that period the first news of Casalbaroncolo were mentioned, namely to 969 AD, when a noble Lombard site, that Felix Beneceto, left a will in which he cited specifically between his property holdings in some places and Runculus Casale, two ancient settlements then gathered into one. Around this centre there were many small towns too, being once very marshy area, which took several names, like Mary, Tanzolino, places where the winter was difficult to communicate each other even if they were situated at a few meters but they expressed a geographical identification of a territory as the Gazzano. And so the expression "going to Gazzano", passed down over centuries from father to son allowing this small geographical expression to be "promoted" to "town", as used by the inhabitants of that area, located south-east of the border Casalbaroncolo. In the Fields of this country, right in the middle of Gazzano, Agrizoo rises in 1972, a small farm that over the years has kept on believing that everything sets on high quality. A slow and steady process, just like the production of its cheese, built on the familiar conduction, where the owners share with employees and suppliers to most of his life every day. And it happened in 2001 when top management decided to start with a quantum shift in production from organic agriculture that would ensure the emergence of a genuine cheese to 100%, only within their perimeter. A closed loop process chain, at 0 km, scrupulously attentive to all phases of production, which recalls the legend of the millennial walk of these places, a fictional suburb of cheese and milk production, useful for the local population and not only. A village, a reality, where everyone, working daily, is seen as a man,  among the leading players in the production. A village with its own challenge: to make a product of elite inside of Parmigiano-Reggiano universe, that makes the naturalness and genuineness of their banners, all in the strictest NO OGM.