Picked up just before 7am. First stop is at a Parmigiano Reggiano production facility. Where we meet our guide, Fabio, who outlines the adgenda for the day, he advises us that we will be in a 'food coma' by the end of the day.
Ready to enter the factory.
Top one will age for 36 months, the middle one 24, and the bottom for only 12, and will likely be grated; too many air bubbles to age longer.
We sampled 1 and 3 year old cheeses.
Then breakfast: focaccia, sandwiches, salami, fruits and pastries. Sparkling red wine and espresso.
Next, Villa San Donnino, located in the Modenese countryside, to learn about traditional balsamic vinegar production. They have over 500 precious barrels.
Traditional Balsamic Vinegar Of Modena is produced from cooked grape must ripened by slow acidification due to natural fermentation and progressive concentration by means of a long aging process in a series of wooden casks.
The bottle on the left has been aged over 12 years, and the one on the right aged over 25 years. The consortium does the bottling, and this is the only shaped bottle used.
We tasted 'grocery store' balsamic vinegar. Then a 6 year old made in the traditional way. Then the 12 year and finally the 25 year old. The we had some balsamic jelly on fresh ricotta. And some of the 6 year old on vanilla ice cream, tasty.
Onto Prosciutto di Moderna.
In order to receive the PDO mark, it must be made according to the Standards of Identity with the European Union. The mark will be applied during the 14th month of curing.
Oh my, this stuff just melted in your mouth. They were slicing up a storm, and more sparkling red wine.
Then we were off to have a 'light' Italian lunch. NOT. Wine was flowing and the food was over the top. Started with 3 pasta dishes: tortellini with a cheese sauce, lasagna, and fettuccine bolognese. Fried mortadella, and another pastry item. There was fried custard and another that I think looked like a zuchinni fritter (I didn't have one, I knew there was still more food to come). Next the meat course, and vegetables. The slice of beef I had was so tender. Then more pastry with a dollop of jam. Then dessert: a rice cake, brownie with chantilly cream and panna cotta. Espressos all around, and of course a degestivo. Food coma achieved. Fantastic food tour! Dropped off just after 5pm.
Nice outfit. What age cheese was tastiest?
ReplyDeleteWe went over to Pete's Winery...thought about you...and had a simple steak and mushroom pie. I thought it was pretty good - until I read this!!! Wow - you had quite the day. A new appreciation for Italian cheese, parma and balsamic now????
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