On March 4th, we went on a cheese (Parma), prosciutto (Parma), and balsamic vinegar (Modena) tour via FUA.
This is a photo of a faint outline of mountains with snow, and the lone cars that were on the road.
There was snow everywhere. Elise and I were the only ones (it seemed) still awake an hour into the bus ride, and it took us almost that long to realize that yes, the ground was covered in snow. We were driving north into the mountains where it looked like it had been snowing for weeks, but only just enough to dust back on a layer of snow that may have evaporated during the day. The sky had an astounding blue glow that was curiously reflected by the snow. Every half-kilometer/kilometer or so, we passed into a very short dark tunnel and would emerge quickly again within seconds. In my incredulous (and relatively tired) state, it took me awhile to realize we were really driving right through mountainsides. It sounds so simple and uninteresting, but this was a new experience for me. I'm never around mountains, and in the snow, no less.
As tired as I was, I couldn't sleep because there was all this magic around me. Mother nature, you've pleased me. I will never forget the sights and feelings that I had that morning.
Whey is mixed in and the vats are left to curdle.
"D.O.P – Denominazione di Origine Protetta
Literally translated “Protected Designation of Origin”, this label applies to various cheeses, meats, breads and pastas from throughout the various regions of Italy.
Examples of such products are Parmigiano-Reggiano cheese, Prosciutto di Parma...
...Italian gourmet food products are special. The Italian national government recognizes this, and the long history of traditional Italian foods in our collective bloodlines, so, they’ve taken some steps to ensure that all traditional products are held to a strict standard for quality, excellence and originality.
This means that only real Parmigiano-Reggiano cheese is labeled and sold as such, and that no “imposter” cheeses can be labeled Parmigiano without the ire of the Italian and European governments. This form of branding actually helps promote the product worldwide and ensures that each wheel of Parmigiano is as good and wholesome as the rest."
Danke, Italian Food Lovers.
Or sold to other places. It was delicious. I won't forget that taste. Salt. I would have loved it if it were on pasta- that would have been the BEST.
+Love+
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