Since 1879, the Serra family has been tending the same land in Gainago di Torrile. First cattle, then the dairy, then the aging processes you know today. Honey is the latest chapter in this story, but it wasn't born by chance: it was born because we already had everything we needed, except for the bees.
A simpler choice than it seems
We didn't look for new land, and we didn't change our crops. The alfalfa fields already existed, cultivated for generations to feed our Brown Swiss cows — the same breed that produces the milk for our Solo di Bruna Parmigiano Reggiano.
"When we started considering beekeeping, the question wasn't where to put the hives, but why hadn't we put them there yet."
Bees and cows in the same landscape
The same bees that forage on the alfalfa fly over the same fields where our Brown Swiss cows graze. These are not two separate activities that just share an address — they are part of the same ecosystem we have always cared for.
A field well-tended for livestock is almost always a field that is favorable for bees as well: no aggressive treatments, respectful rotations, and natural flowering times.
Starting small, to do things right
The method
ObserveWe didn't start with hundreds of hives, but with a limited number of colonies.
We learned, one harvest at a time, how the honey behaved batch after batch, season after season.
The same approach our family used generations ago to learn how to age Parmigiano.
Today, Valserena alfalfa honey is available in 250g and 370g sizes. We are already working on larger sizes — 500g and 1kg — which will arrive when production allows.
Why we are telling you this
We don't produce honey to add an item to our catalog. We produce it because it is the natural continuation of a supply chain we know by heart, in a place that has been in our family for six generations.
In short
- The same fields used for generations for livestock forage
- Bees and Brown Swiss cows share the same managed ecosystem
- Production started small to learn before growing
- The same philosophy as our Parmigiano: observe, wait, then grow
Taste the same field, the same care, the same family.
Discover Valserena honey →