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    Fancy Food Show – New York

    As usual, Luigi Guffanti 1876 will participate in the summer edition of the “Fancy Food Show“, which will be held in New York on Sunday, June 29 to Tuesday, July 1. You will find us at Booth 1036. See you in NYC!

      Categoria : News

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    How could you cut a VINTAGE Parmigiano Reggiano DOP

    Posted on our You Tube Channel a new video of a wheel of Parmigiano Reggiano DOP year 2001 cutting’s, masterfully performed by our President Mr. Carlo Fiori Guffanti. https://www.youtube.com/watch?v=yy2LmSXtYbs

      Categoria : Featured, News

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    Cibus 2014

    Luigi Guffanti Cheese will be at Cibus – International Food Exhibition, held in Parma from Monday 5 to Thursday, May 8th, and now in its 17th edition. You will find us in Hall 2, Booth A031. See you in Parma!

      Categoria : News

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    World Championship Cheese Contest 2014

    Guffanti Cheese among the judges of the World Championship Cheese Contest 2014 on 18 and 19 March in Madison, Wisconsin. http://www.worldchampioncheese.org/2014-judges-selected/ Good luck to all competitors!

      Categoria : News

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    Salon du Fromage 2014

    Luigi Guffanti 1876 will attend the 2014 edition of Salon du Fromage, which will be held form 23rd to 26th February 2014. We will be at Pavillon 2.1, stand C42. Rendez-vous à Paris!

      Categoria : News, Press releases

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    Winter Fancy Food 2014

    Guffanti Formaggi will attend the 2014 Winter Fancy Food edition, which will be held in San Francisco from Sudany, January 19th until Tuesday, January 21st You will find us at booth 3605 – 3829 – 3831 – 3833 See you in San Francisco!!!

      Categoria : News, Press releases

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    Luigi Guffanti – OSO Restaurant night in Singapore

    Luigi Guffanti will show the amazing cheese selection at OSO Restaurant in Singapore (http://edm.oso.sg/t/ViewEmail/t/087F735667CC9C3E/98CCCCC621887160C67FD2F38AC4859C), next Monday, October 28th

      Categoria : News

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    Our chef des caves Andrea Ripamonti enters the Guilde

    In the spectacular setting of the restaurant Bovio in La Morra, during the evening (Chapitre) held on Saturday 21 September, our Andrea Ripamonti, Luigi Guffanti’s chef des caves, was enthroned and admitted to the prestigious Guilde Internationale des Fromagers. Congratulations Andrea!  

      Categoria : News

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    Cheese 2013 – The Guffanti program

    Below you can download the references to visit us at Cheese 2013 Bra and the program of initiatives designed for the occasion. Invito Cheese 2013_Guffanti_ENG

      Categoria : News

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    Next food shows in 2013

    You will find us at: CHEESE 2013 (http://cheese.slowfood.it/) – Bra (CN) form 20 to 23 September 2013 - Piazza Roma, stand BE03-BE04 ANUGA 2013 (http://www.anuga.com/en/anuga/home/index.php) – Colonia (GER) from 5 to 9 October 2013 - HALL 10.1 booth B058 See you there!

      Categoria : Featured, News

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    Summer Fancy Food 2013 and Sofi Awards 2013

    As usual Luigi Guffanti 1876 will attend next edition of  Summer Fancy Food, which will be held form Sunday, June 30th to Tuesday, July 2nd at Jacob Javits Center in Manhattan. Luigi Guffanti Formaggi is in final (with its Robiola 3 Latti) at Sofi Awards 2013, which is also organized during the Summer Fancy Food.  

      Categoria : News, Press releases

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    Mondial du Fromage: the competitors’ dishes

    Fronm SoCheese website (www.socheese.fr), here you have the 10 competitors’ dishes from Mondial du Fromage. We love our Andrea’s Pinocchio and sculptures! Congratulations Andrea!

      Categoria : News, Press releases

The Alpine pasture

Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.

Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more

From the artisan dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more

Our season caves

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more