Sweet-Tart, I Love You

                   Did you know that Balsamic vinegar isn't really vinegar (which is fermented wine)? Neither did I, until the second stop on my Food Experiences day trip from Bologna (run by Times of Italy/Italian Days), when we went to Acetaia Villa San Donnino. They produce DOP designated … Continue reading Sweet-Tart, I Love You

All Pigs Aren’t Created Equal

Making the cured meat treat that is Prosciutto is a simple matter of pig, salt and time. That's pretty much it. And of course, there's also much more to it, especially for the resulting product to earn the Protected Designation of Original (DOP) label. As the third stop on my Food Experiences day trip from … Continue reading All Pigs Aren’t Created Equal

A “Slow” Day — Prosciutto, Parmesan and Passion

This tour is a perfect way to learn about food, family and passion for both. Aside from the early start time (just before 7 am!!), everything about the Food Experiences trip from Bologna, run by Times of Italy/Italian Days was perfect. We were a group of around 20 people, but transported in 4 different luxury … Continue reading A “Slow” Day — Prosciutto, Parmesan and Passion

The Making of a King

For those food geeks (like me), who want to know more about the "The King of Cheese," Parmigiano-Reggiano, and how it's made, here are the details that I learned at Nuova Coop Casearia Spilambertese, while on the Food Experiences tour from Times of Italy/Italian Days. Parmigiano-Reggiano actually has quite a history, being first mentioned in … Continue reading The Making of a King