| For all food enthusiasts and wine lovers travelling | | | | cheese is "a true miracle of nature and of the |
| to Italy no trip would be complete without a visit | | | | traditions of the people who produce it. It is for |
| to the wonderful Emilia Romagna Region, Which is | | | | the enjoyment of those who seek in what they |
| famous for 3 things; Prosciutto, Pavarotti, and | | | | eat not only nourishment, but also incredible |
| Parmigiano Reggiano. This area which | | | | flavor, love for the earth, and respect - a lot of |
| unfortunately can sometimes be left off many | | | | respect - for nature and its mysteries." |
| travelers to Italy's itineraries , is the region which | | | | Understandably after just a short time on the |
| borders Tuscany to the North and is home to the | | | | tour, my respect for this 800 year old tradition |
| major city of Bologna. While most of the Italian | | | | had just quadrupled. We looked on as they |
| continent is covered with hills and mountains, Emilia | | | | poured the fresh local milk into these great big |
| Romagna is a region of fertile plains and booming | | | | tubs that are then brought to carefully controlled |
| industries. | | | | temperatures as master cheese makers |
| Our trip began in the quaint city of Modena on a | | | | transform it into the early stages of Parmigiano |
| Friday, we checked into the Hotel Real Fini on Via | | | | Reggiano. It takes almost 1200 liters of milk to |
| Emilia Est. Having reserved a suspiciously | | | | produce one perfect wheel of Parmigano cheese |
| low-priced rate of 63 Euro per night (in June) on | | | | that will weigh in at about 45 kilos. Only 100% |
| Venere.com, I was not anticipating much from | | | | natural ingredients are used, no additives or |
| this four star hotel. Nevertheless I was pleasantly | | | | chemicals whatsoever (now you can understand |
| surprised to find that the hotel was not only clean, | | | | why so many Italian mothers recommend it as a |
| stylish and well located but it also had a great | | | | starter food for babies as they begin consuming |
| breakfast! | | | | solids). Our well informed guide then took us |
| As we only had a short stay of 2 days in the | | | | through all the finial stages that the cheese goes |
| region, we wanted to get straight down to seeing | | | | through from the various phases of cooling, to |
| the sights. Just a brief car ride from Modena is | | | | salting, and seasoning that each wheel of cheese |
| Marranello, where Ferrari cars are manufactured. | | | | experiences before it can finally be sampled, |
| We spent a very enjoyable hour at the Ferrari | | | | certified, and stamped "Parmigiano-Reggiano". |
| museum following the life and work of Enzo | | | | After a mouth watering tasting session of the |
| Ferrari through his incredible cars. Needless to say | | | | various Parmigiano Reggiano products (aged 12 |
| it was not the tours fault that we felt a slight | | | | months, 18 months, or 24+ months), we bid adieu |
| pang of depression/jealousy/envy as we made | | | | to our hosts and followed our guide on date with |
| our way into our very adequate Fiat to head to | | | | none other than the Prosciutto di Parma. |
| our next destination in our busy trip to the Emilia | | | | The manufacturing plant chosen for our Prosciutto |
| Romagna region. | | | | tour is a medium sized factory with three main |
| Our next leg of the journey saw us heading back | | | | products: Prosciutto di Parma, Culatello, and |
| to Modena, where we decided to pay homage to | | | | Culatta. We looked on, trying not to salivate too |
| another local legend: Luciano Pavarotti. His awe | | | | much as hundreds of legs of locally raised ham |
| inspiring villa with its perpetual tree-lined driveway | | | | were hauled in, inspected, weighed, massaged, |
| was just what we anticipated of the home of this | | | | salted, and stored in various refrigerated |
| billionaire opera singer. While admittedly a brief | | | | chambers for specific amounts of time at |
| thought of trying to trespass to get a better | | | | accurately controlled temperatures. Our guide |
| view of the villa did cross my mind. I decided | | | | explained the whole process to us from beginning |
| petty thuggery was not going to be part of this | | | | to end (which anecdotally happens to be when |
| family vacation and so we didn't go past the gate. | | | | the master prosciutto sniffer takes a sharp tool |
| It was sufficient to just sit there in the sunshine | | | | made from the bone of a horse's leg, stabs the |
| with "Nessun dorma" playing loudly on the iPod, | | | | prosciutto in three places, smells the tool, and |
| and envisage what it would be like to live in the | | | | gives the product a thumbs up or thumbs down). |
| same town as Pavarotti. The people of Modena | | | | Our guide then expertly navigated our way |
| appear to have mingled emotions about him | | | | through the prosciutto cathedral of hanging legs of |
| recently. Once an unrivaled lyrical genius, he | | | | meats in their various phases of "stagionatura" |
| started to lose face among the Modenese when | | | | that was almost comical. After spending the best |
| he separated with his wife of 36 years to marry | | | | part of the day in the company of all this delicious |
| Nicoletta Mantovani, 34 years his junior. On top of | | | | food finally it was time for us to sit down and |
| this the locals were being charged a small fortune | | | | relax over a well deserved lunch. |
| of 300 + euro to go see one of their own | | | | The Calicella di Pilastro vineyard and winemakers is |
| preform in concert. As you can imagine the | | | | set amongst a beautiful backdrop of the Parma |
| Modenese started to feel that maybe Luciano had | | | | countryside. Our hosts graciously provided us with |
| become a bit too big for his britches. Now after | | | | a lovely lunch consisting of their own wine |
| passing on, it does seem that the fond memories | | | | (Lambrusco dell'Emilia sparkling red and Malvasia |
| of Pavarotti are the ones that remain and that he | | | | white) which we sampled along with trays of |
| will live on forever through his marvelous music. | | | | Prosciutto di Parma, Coppa, Parmigiano cheese, |
| The following day we got up early and drove | | | | roasted peppers,sun dried tomatoes, olives, |
| over to the neighboring city of Parma. It is no | | | | marinated mushrooms, and warm crusty bread. |
| coincidence that the European Union has selected | | | | The food was so plentifully and delicious that soon |
| Parma to be the home of the European Union | | | | we had all eaten our weight in prosciutto and |
| Food Safety Authority. This town means business | | | | cheese, to end proceedings in typical Italian |
| when it comes to food, so we decided to hire a | | | | fashion we sipped an espresso and a little grappa |
| lovely local guide named Laura to give us a tour | | | | to wash it all down! |
| of this food manufacturing region. | | | | A little tired, very full but totally happy and |
| Our tour began at a small factory that produces | | | | satisfied with our weekend tour we parted |
| Parmigiano Reggiano cheese. According to the | | | | company with out excellent guide and vowed to |
| Parmigiano Reggiano cheese consortium, this | | | | come back again! |