buckle up. i know you can only see a blur with glasses, but that s me in the car tearing around the roads of modena province in the tender care of massimo bottura. a man who likes fast cars slow food and michelin stars. he s got three of them. next time do it faster. massimo: i love this place. he s taking me behind the scenes at the rosola dairy in zocca which is about 30 miles outside bologna. i m playing it cool. [ stanley groaning enthusiastically ] che belle! really! jesus christ! this is where massimo s been coming to get his beloved parmigiano for the past 20 years. oh my god! this is unique. massimo: the only parmigiano
oh, wow, look at that. oh my god. see, there s still more perfume, more intensity, harmonic. whoa. so there is a series of flavors soft and sweet. harmonic, balanced. and acidity and everything. yes. i remember when it really became started to become very popular. people were using it on everything. yes. on actually, too many things. never too many things. traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. this place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, i m heading to the hills outside modena to meet my friend, massimo bottura, again.