Parmigiano-Reggiano, Aceto Balsamico, and Salumi

Well, we are now experts in Parmigiano-Reggiano, Aceto Balsamico, and Salumi. Today we took a guided tour, that once again proved to be private, we were the only ones who booked. Starting from our accommodation door we were transported in a Mercedes van to a cheese dairy where we walked on the floor where the cheese was made and smell the cheese. Oh, how delightful.

At first I thought the cheese making had finished for the day but no, the two workers came out and our guide Paolo, narrated the process while they worked.

Paolo, our driver and guide.

Parmigiano-Reggiano is for us, not of the Modena region, Parmesan Cheese. It is a cheese that is made in a specific region, from milk of Friesian Cows that have grazed on grass specifically from the Emillia-Romangna region. The milk has a very specific process that needs to be followed to allow it to be given the prestigious name of Parmigiano-Reggiano. Some facts: each finished wheel is about 32kg and 600litres of milk is needed for each wheel. The cheese is aged for 12 to 40 months. Our favourite was the 24 month aged cheese.

Each wheel is worth 500 Euro ($750 AUD)

Next stop was a family owned Aceto Balsamico house.

Aceto Balsamico is Balsamic vinegar, but very different from stuff we get at the local supermarket. For this real nectar is only made of one ingredient, grapes. What we get at the supermarket is an imitation and one can tell by looking at the ingredients, if there is more than one listed it is commercially produced. The Balsamic vinegar passes through a number of barrels over time and when sold can be anywhere from 12 to 25 years old. We purchased 100 ml of 12 year old for a very special price of 10 euro.

Second last stop was the Salumi Museum.

Salumi, isn't the same as Salami. Salumi is the combined term for all cold cuts made from pork (and some beef) in Italian. If you are ever offered a plate of Salumi it should contain many different types of meat, Parma Ham, Mortadella, Salami or Pancetta.  Parma Ham takes 24 months from slaughter to delivery for sale, this includes a number of saltings of the meat, brine washes and hanging in climate controlled areas. We were amazed of the process and the work that is done on this leg of pork.

Finally we were taken to a family run winery, where we were guided through the process they use to make sparkling red, rose and white wine.

With these large tastings, we were given a very home made lunch followed by a conversation about a number of things including, Italian culture.  They asked about our occupations and I mentioned about a recent project assisting waste services with the computer system, much discussion was then had about the differences of waste collection in Italy and Australia. I think both countries could learn a little from each other.

On returning to the apartment we have relaxed with the A.C. on but will be heading out for a walk into Centro soon for some La Passeggiata.

Tomorrow, Gelati and Bologna.