After several days in the vat, as determined by the cheese master, the wheels are removed, allowed to dry and placed on shelves to begin the aging process. Every so often they are removed, turned over and placed back on the shelves. The cheese is normally ready in about two years although some is aged and sold after only a year or so. Before it can be sold, the cheese master checks it for quality by thunking the wheel all over its surface with a small hammer (somewhat like checking a watermelon). It can be evaluated as being of first or second class quality, or if it has too many defects, then the imbedded Parmagiono Reggiano label is ground off and it cannot be sold as the genuine product.
The wheels weigh about 35 kilos or 77 pounds and the cheese master handled them effortlessly as he demonstrated the testing and proper method of "cutting the cheese". But the best part of the tour was the tasting of the cheese. Interestingly it was served with a variety of condiments, honey, aged balsamic vinegar, plain, and on crackers with a topping of peach jam.
Next stop, the Ferrari Museum. On the way we passed the factory with what appears to be a full scale wind tunnel. Unfortunately they do not conduct factory tours except perhaps for customers. Maybe next time.
 |
| Ferrari Wind Tunnel and Factory |
Inside the museum we saw the evolution of the famous race cars from the very beginnings to modern day. Close examination showed how as the engine technology matured and peaked out, aerodynamics took the fore front in enabling the vehicles to virtually fly around the track. But, in addition to the Formula One cars, it was interesting to see the various street cars owned by several celebrities, such as the one shown below that was built for Steve McQueen while he was filming "Bullet".
 |
| Steve McQueen's Ferrari |
Departing Ferrari we drove out into the country side to an agritourismo where we enjoyed the most spectacular lunch imaginable. The food was outstanding, starting with an appetizer of turkey and porcini mushrooms paired with a pinoletto persecco (sparkling wine). This was followed by three different pasta, each delicious, and a still version of the pinoletto. Then we had two meat dishes, a beef and a veal which were served with merlot. All of the food and wines were locally produced, and the wines were from grapes on property.
 |
| Road to Agritourismo |
 |
| Agritourismo lunch |
.JPG)
.JPG)
The final stop on our gastronomic adventure was at a Balsamic Vinegar producer. This is not the balsamic you buy in the grocery store and splash on your tossed salad. This is what is called "Traditional Balsamic", which has to meet specific standards as to the grapes used, the manner in which is aged and the length of time that it is aged. Originally this traditional balsamic vinegar was not produced for sale but only for personal use. And since the very best was aged for up to 25 or more years in progressively smaller wooden kegs, a cask was started fora person when they were still just an infant. Today you can purchase this wonderful liquid (the most highly aged and thus most expensive has the consistency of molasses) from the producers but is very expensive. All of this was explained to us prior to our actually tasting the products. Below is a picture of us tasting highly aged balsamic on ice cream!
 |
| Tasting Balsamic on Ice Cream |
Returning to Bologna we had some free time before dinner. Good thing, as the lunch was a huge affair. Dinner was at Cantina Bentivoglio, a really cool place where we were treated to the performance of a jazz trio as well as an excellent dinner. Since this was a distance from the hotel Novecento, we arrived by Blu car and took taxis back to the hotel after dinner. Tomorrow will again be an early day as we depart for Venice.
 |
| Jazz at Bentivoglio |
- Posted using BlogPress from my iPad
No comments:
Post a Comment