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The gastronomic and cultural heart of Bologna! Enjoy the fresh food markets and the authentic gourmet food stores.

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Wedding Vespas

A white truffle hunter and his specially trained dog lead a foraging excursion in the hills of Emilia Romagna.

MortadellaBò :: Bologna 9/12 Ottobre 2014

Before the aging process begins, each wheel of Parmigiano Reggiano is placed in special molds, which will give them their distinctive shape.

Wheels of Parmigiano Reggiano being given the DOP seal of approval by Adriano ‘il Marchiatore’.

The tools of the 'battitori', certified experts from the Parmigiano Reggiano Consortium who individually inspect every wheel of cheese, testing for air pockets and other imperfections.

Giuseppe demonstrates the art of the master cheesemaker. After deftly coaxing the curd to the top of the copper vat and wrapping it in cheesecloth, the master "casaro" uses a large knife to divide the cheese in equal parts that will eventually become two wheels of Parmigiano Reggiano.

The daily production of cheese begins with the arrival of fresh whole milk. Good morning from Parmigiano Reggiano country!