Paul & Lauren’s Travels

Like all great, traditional food products from Emilia Romagna, Parma ham is a simple product that has been prepared masterfully and slowly. We took a lead from our friend Alfonso and went for a drive into the hills of Parma in search of the secrets behind the most famous of Parma hams, Prosciutto. As it turned out, we were given a personal tour of the multi-million factory by the owner and founder himself.

(more…)

During Lauren’s first visit to Italy I received a call from her, she was all excited about her visit to a Balsamic vinegar producer and I just couldn’t understand why … until she came home with the goods! It turns out that the Balsamic vinegar I’d grown accustomed was a poor cousin to a much larger, and more exquisite, family tree. Thick, rich, sweet and complex, the real Balsamico is aged up to 25 years and is practically worth it’s weight in gold.

(more…)

We’re all familiar with the bile-like aroma that eminated from a white powder some adult convinced us tasted much better than it smelt, as we dusted it over our spag-bol as a child; I’m talking about Parmesan cheese. Parmesan cheese, as we know it, is to Parmigiano Reggiano as instant coffee is to freshly brewed espresso; mass production to craftsmanship. Allow me to introduce Parmigiano Reggiano. 

(more…)

When we traveled around Italy, people recomended us to try the steak in Florence.  It was truly and amazing experience.  The steak was dry aged.  At the restaurant they brought out a whole side of steak and placed it on a huge butchers wooden block.   They cut a piece off each end and asked us which we would like.  They then grilled the steak over hot coals.  The waiter cut the 900g steak and served Paul and I a piece each.  it was a sublime experience.

Our favourite restaurant and dinner haunt for our time in Bologna.  Fab Pasta and amazing dishes.  A particualr highlight for us was the last night in Bologna.  We had Sea Bream (deboned by our faithful waiter Ivan and his brother John-Paul).  It was truly an enlightened experience.  It cured the seafood drought we have had for one year.  You might say that we were quite content.

One of the highlights of visiting the town of  Reggio - Emilia was to view and sample the Parmigiano Reggiano cheese.  This cheese is specific to the region of Parma, Reggio Emilia, Modena and Bologna.  The cheese is made from raw milk.   It takes 600 liters of milk to make one wheel of cheese (which weighs about 37.5 kgs).  It is then aged from 18 to 30 months.  It is delicious.

So we began our Tour of Italy.  How did we know we had arrived in the Region of Emilia - Romagna?  Why the food.  This region of Italy is known for it’s cuisine and fresh produce.  We visited the markets in Bologna, wow.  The range of produce available and the quality was amazing.  We used the town of Bologna as our base to explore the surrounding towns of Modena, Reggio Emilia.