FAMILY HISTORY Our homeland is the Emilia region, in the middle of Northern Italy, the agricultural heart of the country, between the Po River and the Appenine Mountains. On the slopes of these mountains, in a town called Traversetolo, our founder, Paolo Fornaciari starts off his career at the beginning of this century : from a simple dairy worker to an expert cheese maker, whose skills and technical knowhow transforms cows' milk into precious Parmigiano Reggiano. Around the twenties, his attitude for business leads him to build a dairy, with the help of his brother's sons Ugo, Lucio, Dino, Cesare and Erminio, who take up their uncle's heritage of work ethics. The Fornaciari family business undergoes an important change around the mid-fifties, when part of the family moves to Turin, setting up a trading company to promote and sell choice Parmigiano Reggiano, and, in later years, Grana Padano. During the seventies, third-generation Fornaciaris get into business and add wholesale distribution to the consolidated activity of producing and selling. At the beginning of the eighties the Fratelli Fornaciari firm upgrades its standing by becoming a joint-stock company and builds a modern warehouse with a maturing capacity of up to 25,000 cheeses. At the same time the firm adapts to new trends in the distribution of food products and starts working with Italian and European large-scale distributors of first-class tradenames. The most recent addition to the family firm is Fabio, who joined in 1993. We have set up ambitious targets : the love and respect we have for our family traditions will guarantee a solid base for the future growth of F.lli FORNACIARI S.p.A.

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