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    Travel » Italy » Bologna

    Then we sat down for a feast.

    Published: Sep 15, 2011 · Modified: Mar 22, 2022 by Marissa Stevens · 7 Comments

    It won't surprise you that when we got back to our apartment, we took a 2 hour nap, drank water for dinner, and did not leave again for the rest of the evening.

    We'll blame it on Alessandro. The one holding the bottle of Lambrusco.

    alessandro-with-keith-and-marissa

    Our driver, John (his name was much longer, but we could manage 'John'), picked us up at 7:10 am in a van. We drove through Bologna to a factory in the Provence of Modena that produces the "king of cheese", Parmigiano Reggiano. We were meeting up with our guide, Alessandro and eleven other people: two from Australia, two from South Korea, two from Connecticut, three from New Jersey, two from Ohio, and two from Oregon (that's us).

    This was the first stop on a guided tour highlighting three of Italy's food superstars: Parmigiano Reggiano, Aceto Balsamico Tradizionale - not your supermarket balsamic vinegar, and Prosciutto di Modena.

    Alessandro is an evangelist for food tradition. He preaches respect for the artisan's work; he urges us to know what we put in our mouths. His passion is infectious, his person endearing. I was tempted to shout out, "Amen!"

    The Parmigiano Reggiano factory:

    parmigiano-reggiano-factory

    parmigiano-reggiano-cheesemaker

    parmigiano-reggiano-cheesemaking

    parmigiano-reggiano-cheesemakers

    220lbs-parmigiano-reggiano

    parmigiano-reggiano-headcheese

    parmigiano-reggiano-cheese-bag

    40-year-parmigiano-reggiano

    parmigiano-reggiano-cheese-float

    parmigiano-reggiano-cheese-round

    parmigiano-reggiano-ready-to-go

    keith-and-marissa-in-aging-room

    damian-and-lisa

    alessandro-and-head-cheese-son

    We sampled the cheese and washed it down with a little glass of Lambrusco. 9:45am.

    Then on to a farm that produces traditional balsamic vinegar; a minimum of 12 years aging with only natural fermentation to produce 1 liter of salable vinegar - IF the consortium approves it. We got to try 45 year old vinegar - their oldest, 130 years. For many families in Modena, barrels of vinegar are precious heirlooms passed down for generations.

    modena-balsamic-vinegar

    balsamic-vinegar-barrel

    modena-balsamic-vinegar-barrel

    balsamic-vinegar-pottery balsamic-vinegar-aging-barrel

    We had to keep up our strength: fresh ricotta from the Parmigiano Reggiano factory then vanilla gelato, the first drizzled with 25 year old balsamic, the second with 45. A little sip of green walnut liqueur and off to the Prosciutto factory. 11:45am

     vanilla-gelato-with-25-year-old-balsamic

    vanilla-gelato-with-45-year-old-balsamic

    prosciutto-di-parma-factory

    keith-prosciutto-di-parma-factory

    prosciutto-di-parma-factory-stamp

    damian-carnivore

    lisa-vegetarian

    alessandro-details-prosciutto-di-parma

    Next, to a trattoria for what Alessandro kept referring to as 'a light lunch'.

    The Menu:
    Pignoletto Frizzante (a sparkling wine from the Emilia-Romagna region) followed by Lambrusco
    Crusty Bread
    Fresh Tagliatelle with Bolognese Sauce
    Fresh Ricotta and Spinach Ravioli
    Seared Lamb
    Roasted Guinea Fowl
    Chicory Sauteed in butter and garlic
    Roasted Potatoes
    Chocolate Brownies
    Cherry Tart
    Lemon Cake
    Espresso

    At lunch we all felt like family.

    italian-days-feast

    italian-days-feast-2

    italian-days-feast-3

    italian-days-feast-4

    How about creating a feast of your own? Here are some ideas:

    • Italian Pasta Salad
    • Italian Chopped Salad
    • Bolognese Sauce
    • Bagna Cauda
    • Pasta e Fagioli
    • Italian Meatballs
    • Pasta Aglio e Olio

    More Bologna

    • Bolognese Sauce with pappardelle served in a shallow white bowl
      Bolognese Sauce
    • Last day in Bologna
    • Whip, Knead, Roll, Cut, Fill, Shape, Dry
    • And if you ask me why I'll say...

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      Recipe Rating




    1. Gordon says

      September 21, 2011 at 6:19 am

      Can you bring back a block of that parmigiano? Just ship a couple of kilos back home to share. As Liisa's dad always said, "You don't go on vacation to save money or lose weight." Liisa and I will bring some Washington State wine and home-made pasta. You should be ready by, say, Veteran's Day, right?

      Reply
      • marissa says

        September 21, 2011 at 10:38 pm

        I wish we could bring back a whole wheel! (especially at $10 a pound!) I don't think it will fit in my suitcase.

        Reply
    2. Thom says

      September 16, 2011 at 11:26 pm

      You're gonna need bigger pants by the time you get home!

      Reply
    3. Krista says

      September 16, 2011 at 11:23 pm

      My mouth is watering as I read this. Everything sounds wonderful!

      Reply
      • marissa says

        September 17, 2011 at 12:13 am

        I wish you could have been with us - that much more fun :).

        Reply
    4. Jenn says

      September 15, 2011 at 6:39 pm

      I'm full after reading that and seeing the amazing pictures! I bet everything tasted phenomenal!!

      Reply
      • marissa says

        September 17, 2011 at 12:14 am

        It was SOOO good. I was still full the next morning!

        Reply

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