Straight from Reggio Emilia · Personally selected
Original Italian Parmigiano Reggiano – aged 24 and 36 months – and Aceto Balsamico Riserva, brought to Switzerland with passion. Naturally lactose-free.
Protected designation of origin, inspected by the Consortium.
After 48 hours of ageing the lactose is gone.
Andrea Ibatici picks every wheel himself in Reggio Emilia.
Free around Schmerikon, shipping from CHF 8.50.
Our products
Parmigiano Reggiano DOP in two ages, a Balsamico Riserva with at least seven years in the barrel – and pralines that bring the two together.
500 g, vacuum-packed
Harmonious, mild, sweet and aromatic. Crumbly, grainy paste with tyrosine crystals – rich in protein and calcium, naturally lactose-free. Ideal for children, athletes and everyday enjoyment.
500 g, vacuum-packed
Complex and deep, with notes of spices and dried fruit. Compact, straw-yellow paste – perfect for tastings, with red wine and Balsamico Riserva.
100 ml, min. 7 years in wooden barrels
From cooked grape must, aged at least seven years in small barrels of different woods. Dense, naturally sweet, with an intense, characteristic scent.
box of 6 pralines
The finest Swiss chocolate from Chocolate Manufacture in Flums meets our Balsamico Riserva. Six pralines with balsamic filling – an extraordinary gift.
Welcome to Casa Ibatici
I am Andrea Ibatici and I come from Reggio Emilia – the home of Parmigiano Reggiano.
With Casa Ibatici I want to bring a piece of my home to Switzerland. I select my products personally and place particular value on quality, authenticity and traditional production. Every wheel, every bottle has a story – and I love telling it.
“Parmigiano Reggiano and balsamic vinegar are not just products: they are culture, patience and devotion.” — Andrea Ibatici, SchmerikonMy story
Did you know that…
During the first 48 hours of ageing, lactic acid bacteria break down the milk sugar completely. No additives, no intervention – just time. That is why even people with lactose intolerance can enjoy real Parmigiano Reggiano without any problem.
Craftsmanship since the 12th century
No additives, no intervention – only milk, rennet, salt and time. Six steps, unchanged for centuries.
01The milk comes from cows fed according to strict rules: fresh grass, hay and a little grain. Silage and fermented feed are strictly forbidden – for the purity of the milk.
02Milking happens twice a day. The evening milk rests overnight and the cream rises. In the morning it is mixed with fresh whole milk, heated in large copper vats and slowly turned into curd with natural calf rennet and whey starter.
03Immediately after moulding, every wheel receives the typical dotted “Parmigiano Reggiano” pattern, the dairy number and the production date. This marking guarantees traceability and authenticity.
04After a few days in the mould, the wheel lies in brine for around 20 days. Salt is decisive for flavour, ageing and shelf life.
05The wheels age for at least 12 months in special warehouses – regularly checked, turned and brushed. The longer the ageing (24, 36 months or more), the more intense and complex flavour and texture become.
06After at least 12 months an expert from the Consortium inspects every wheel: with a special hammer he taps the rind to detect any flaws inside. Only flawless wheels may bear the name Parmigiano Reggiano.
From the dairy
Our partners
Reggio Emilia (IT)
The dairy where our Parmigiano Reggiano is made – a cooperative of dairy farmers from the hills of Reggio Emilia.
Reggio Emilia (IT)
Family acetaia with barrel batteries of oak, chestnut, cherry and juniper – this is where our Balsamico Riserva ages.
Flums (SG)
Swiss master chocolatier from Flums who creates our pralines with Balsamico Riserva filling.
Schmerikon (SG)
Craft beer shop in Schmerikon and our pickup point – Parmigiano meets beer.
Eschenbach (SG)
Traditional butcher’s in Eschenbach and retail partner for our products.
Direct from the importer
Order online or via WhatsApp – free delivery around Schmerikon, shipping across Switzerland.
