Specialties of Emilia Romagna

A spectacular day centered on food began at a parmiggiano cheese factory in Modena. We saw the cows grazing in the fields as we entered the factory to begin our tour. We learned about the many steps involved and the months of waiting to produce a round of this most Italian of cheeses. We had a great tasting of cheese that had been aged 24, 36, and 48 months. From there, we visited Boni, a famiy run business that produces aceto balsamico (balsamic vinegar). It was fascinating to learn the process and to realize the years and patience involved in creating the highest quality aceto balsamico. At the end of our lesson and tour we were served a feast of cheeses, meats, and breads that all featured the family's aceto balsamico. The big surprise for all was the dessert: vanilla gelato with a few drops of "black gold", balsamic vinegar that had become a rich syrup. Delizioso!  To end the day, we visited the Cartigiani Gelato University. Yes, there is a university where one can learn to make the best Italian gelato and be ready to open one's own gelateria!!  It was great fun to visit the museum and see the old Italian gelato carts from the 1900's. A truly delightfuland delicious day!