are the bianca modenese breed unique to the valley of the river po that runs through this region. bravo, bravo! emilia-romagna s medieval monks hungry for a long-lasting cheese. it looks like a magic act.. invented parmigiano. thank god for them. three, two, one, open! oh my god. smell, smell, smell! this smell is unbelievable. the smell is unbelievable. oh my god! mamma mia! ragazzo, ragazzo. that s too much. wow! i mean, yes. gino s up at 5am pouring the morning milk into copper vats massaging the pampered cheeses and running them salt baths that last for 19 days. you have to love the ingredients, you have to caress them. hi, dear ingredient. hi, love parmigiano. both gino and massimo see
only for a few seconds. in the extreme heat, the dough inflates like a balloon. it s a magic act. this is our balloon. but this traditional method comes with its challenges. oh no. ah. ah. it s not a big deal. give me another one. what a shame. shall we throw this away? put it there, we shouldn t throw anything away. while simonetta s baking the dough, chiara and francesca slice the balloons in two. each half is then put back in the oven for a few seconds to toast. this one is funny. these ancient methods still have the power to bring people together, but the proof is in
then we let the dough rise for around two hours. afternoon after that, we make these thin dough sheets, then leave them to rise for one more hour. beautiful. known as carta da musica music paper the bread is meant to be rolled so thin that music can be read through it. we ll go and put it in the oven. oh yes. let s go. nowadays, pane carasau tends to be made using conventional ovens. but simonetta prefers authentic flavor of the wood-fired oven, even if it requires a production line. you can put it on. only for a few seconds. in the extreme heat, the dough inflates like a balloon. it s like a magic act. this is our balloon. but this traditional method comes with its challenges. oh no.