Parma
07:00 | Bologna Centrale
Waiting for the train to Parma.
09:00 | Dairy farm
Went out to a local dairy farm to see how Parmigiano Reggiano is made.
The cows on the farm produce enough milk to make five wheels per day.
The Cheesemaster lifts the cheese out of the vat to begin cooling.
Trying some fresh cheese.
The cheese is being dunked into the water to further cool down.
The wheels are placed into their initial molds with a weight on top to help compress them.
Wheels sit in a salt bath for several weeks to preserve and remove moisture.
Walls of cheese age for several years. Each wheel is cleaned and flipped by this machine each day.
The Cheesemaster hits the wheel with a hammer to make sure it is good.
This cheese is branded with the official stamp of the Consortium.
The oldest wheel in the vault.
11:30 | Prosciutto di Parma factory
The tour continued up into the hills to visit a Prosciutto factory.
The view from the factory. The wind from the hills helped to age the ham in the past.
New ham is covered in salt in the beginning.
Midway through the aging process.
In the final phase they get sealed with a flour and pepper paste.
The official seal of approval from the Consortium.
The finished product.
13:45 | Piazza della Pace
The tour ended and brought us back to Parma. We spent the rest of the day exploring the city on our own.
13:50 | Palazzo Ducale di Parma
Walked across the river to see the outside of an old palace.
14:25 | Ciacco Gelato
Lemon cheesecake/Fig & Tiramisu/Hazelnut
14:50 | La Cena dei Mille
The Main Street was closed down in order to construct a dining table for 1,000 people celebrating the uniqueness of the Parma system and the gastronomic identity of Parma Food Valley.
From one end of the table you cannot see the other end.
14:55 | Mirrored street
Hundreds of mirrors were hung above this street.
15:15 | Cattedrale di Parma
The main cathedral in Parma
A smaller church was located behind it.
16:20 | Pepin Panini
Known for their raw horse meat sandwiches, we got the Tartufato (Prosciutto di Parma, Parmegiano Reggiano, and truffle sauce).
16:40 | Bar Malve
Apertivos come with a free snack.
Cheesy focaccia, giant olives, and potato chips.
Cynar Spritz
17:45 | Parma
Other scenes from Parma
20:30 | Bologna
Had dinner back in Bologna.
21:15 | Gelateria Galliera 49
Fig/Lemon & Banana/Strawberry
