There's a serious art to making Parmigiano-Reggiano cheese. Plus you need some serious strength to "birth" these 220 lb wheels of dairy gold. And there's an even more serious process to becoming certified as genuine Parmigiano-Reggiano. But why talk about cheese, when you can go there and see it, smell it, and taste it for yourself?
Over the weekend you might have noticed that our tickets for our 9-day Heart of Italy Food Tour on September 17-25, 2016 were sold out. But wait...lucky you! There are now a limited number of spaces that have become available. So if you want all that cheesy goodness straight from the source, get to booking soon!
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