Marketing
Parmigiano and Aceto
Now this was a fabulous day!
First the Parmigiano Reggiano factory and then the REAL Aceto Balsamico from Modena.
The production of the cheese is a lot of hard work + the aging process that can take upto 48 months, so it's no wonder it has a high price. It was a lot cheaper at the factory and I must say that my favorite was the 24 month old one. It is good to know that Parmigiano is made of raw cow's milk and has both skim and whole milk.
There were also many ohter items that the Parmigiano company produces such as fresh pannacotta, spreadable Parmigiano Reggiano (fantastic!!), yogurt, etc.
Also, each wheel of cheese has to be checked by a professional in order to get a DOP seal which represents the authenticy and quality of the cheese. Each weel weighs 46kg and it needs 500L of milk to produce it.
Now, Aceto Balsamico. Memorable! The Leonardi family have been producing it for 4 generations already and except getting a whole tour, we had a tasting.
They gave us the opportunity to taste a bit of history, by trying an 30, 40, 60, and 130-year old Balsamic vinegar.
I never had anything like that before. The one you get in the store is not even a shade of this. It literally tastes like prunes with an acidic kick!
And Aceto Balsamico can only be produced in this area, nowhere else. It was really a once in a lifetime experience!
Post je objavljen 22.05.2009. u 22:51 sati.