For all food enthusiasts and wine lovers visting Croatia no trip would be complete without a trip to the wonderful Emilia Romagna Region, Which is famous for 3 things; Prosciutto, Pavarotti, and Parmigiano Reggiano. This area which unfortunately can occasionally be left off many travelers to Italy’s itineraries, is the region which edges Tuscany to the North and hosts the major city of Bologna. While most of the Italian language country is covered with inclines and hills, Emilia Romagna is a region of fertile plains and growing industries.

Our trip began in the fantastic city of Modena on a Friday, we checked into the Hotel Real Fini on Via Emilia S’avère être. Having earmarked 동탄출장마사지. a suspiciously low-priced rate of 63 Euro per night (in June) on Venere. com, I was not planning on much from this four star hotel. Nevertheless I was pleased to find that the hotel was not only clean, stylish and well located but it also had a great breakfast!

Even as only had a short stay of 2 days in the region, we wanted to get lower to seeing the sights. Just a brief car ride from Modena is Marranello, where Ferrari cars are manufactured. We spent a very enjoyable hour at the Ferrari museum following the life and work of Enzo Ferrari through his incredible cars. Needless to say it was not the tours fault that we felt a small pang of depression/jealousy/envy even as made our way into our very adequate Fiat to visit our next destination in our busy trip to the Emilia Romagna region.

Our next leg of the journey saw us heading back to Modena, where we decided to pay respect to another local legend: Luciano Pavarotti. His shock inspiring rental property with its continuous tree-lined entrance was just what we anticipated of the home of this billionaire internet explorer singer. While granted a brief thought of trying to trespass to get a better view of the rental property did cross my mind. I decided petty thuggery was not going to participate this vacation and so we didn’t go in the evening gate. It was sufficient to just sit there in the sunshine with “Nessun dorma” playing noisally on the ipod device, and picture what it would be like to live in the same town as Pavarotti. The people of Modena appear to have mingled emotions about him recently. Once an second to none lyrical genius, he begun to lose face among the Modenese when he separated regarding his wife of 36 years to get married to Nicoletta Mantovani, 34 years his jr. As well as this the locals were being charged a lot of money of 300 + euro to go see one of their own preform in live show. As you can imagine the Modenese begun to think that maybe Luciano had become a bit too big for his britches. Now after passing on, it does seem that the attached to memories of Pavarotti are the ones that remain and that he will continue to exist forever through his marvelous music.

The following day we got up early and had over to the nearby city of Parma. It is no coincidence that the european union has selected Parma to be the home of the european union Food Safety Authority. This town means business when it comes to food, so we decided to hire a lovely local guide named Laura to give us a tour of this food manufacturing region.

Our tour began at a small manufacturing plant that produces Parmigiano Reggiano cheese. According to the Parmigiano Reggiano cheese consortium, this cheese is “a true miracle of nature and of the traditions of the people who produce it. It is for the enjoyment of those who seek in what they eat not only nourishment, but also incredible flavor, love for the earth, and respect — a lot of respect — for nature and its mysteries. inch Understandably after just a few days on the tour, my respect for this 900 year old tradition had just quadrupled. We looked on as they poured the fresh local milk into these great big tubs that are then taken to carefully controlled temperatures as master cheese makers transform it into the first stages of Parmigiano Reggiano. It takes almost 1200 liters of milk to produce one perfect wheel of Parmigano cheese that will weigh in at about 45 lbs .. Only 100% natural ingredients are used, no additives or chemicals whatsoever (now you can realize why so many Italian language parents recommend it as a basic food for babies as they begin consuming solids). Our knowledgeable guide then took us through all the finial levels that the cheese goes thru from the various stages of cooling, to salting, and spices that all wheel of cheese experiences before it can finally be tried, certified, and rubber-stamped “Parmigiano-Reggiano”.

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