Eating our way through Parma, Italy in 2017

Yesterday I shared my favorite images from our mountaineering adventures in the Dolomites.  Once our legs grew weary and we were ready to rest, we jumped on a train to Parma, Italy.... a.k.a. foodie heaven.  Parma is the home of Parmesan-Reggiano cheese, prosciutto (Parma ham), and the neighbor to the Balsamic making region of Emilio Romano.  Having read Real Food, Fake Food before our trip, we knew that we'd find very different versions of these delicacies in Italy than we find here in Virginia.  We booked a tour on the Tasty Bus (could that name be anymore perfect?!) and set out to see just how amazing the authentic versions were. Our first stop was at the Caseificio (Dairy) Basilicanova where we watched Paolo, his wife Paola, and their team turn milk into wheels of Parmesan-Reggiano cheese.  After the tour, we were offered tasting of cheese of various age.  I'm not sure words can even describe the difference in this incredible product.  Let's just say that we came home with somewhere around 15 pounds of cheese stuffed in our already overflowing backpacks.

After the cheese tour, we headed to a small family producer of Prosciutto.  Also known as Parma ham, prosciutto is a favorite in our kitchen.  We cover our pizzas with it, chop it for our salads, or simply snack on it with a glass of wine.  During the factory tour, we learned about the extensive aging process and care that goes into curing this delicate meat.  At the end, we were offered piles of ham, more Parmesan cheese, and glasses of delicious fizzy wine.

The day was complete when we visited Acetaia Picci, the home of Marco, a chef turned balsamic producer.  Marco took us through his kitchen and his aging rooms where he described in detail the extensive process used to create just one tiny bottle of authentic balsamic.  After our tour, we sampled balsamic vinegar of varying ages.  Balsamic was by far the product that differed the most in flavor from what we see in the US.  Truly designed to be used one small drop at a time, the vinegar packs in enough flavor to blow any of our mass produced salad dressings away.

If you ever find yourself near Parma, this is a must do experience.  And now I think I'll head to the kitchen for some snacks.....