creates the perfect microclimate in emilia-romagna. even the region s beloved fresh pasta is explained by this humid climate which means soft wheat can grow here, a very different breed from the heat-loving, dry durum wheat of the south. if you don t believe in god you believe in tortellini in modena, you know? you understand? it s like a religion! tery brioc. made fresh, to leave you. speechless. panera s new chef s chicken sandwiches. $1 delivery fee on our app. ihoppy hour starting at $6 at 3pm only from ihop. download the app and join the rewards program today.
livestock and billowing soft wheat. no wonder it s also bred one of the world s best chefs. [upbeat swing-style music] 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.
it s so fresh that you can taste the grass and herbs the cows have eaten. it s so good! warm, just baked. mmm. it makes you feel like you re a child. mamma mia. e una bomba. e una bomba, it s a bomb! i ve never had ricotta like that. no, never. this is. jesus. put that in my car. thank you so much! no problem. [car engine whirring] massimo is whisking me back to the country home and art hotel of the botturas on the outskirts of modena, casa maria luigia named after his mother. because of the pandemic, his team led by canadian chef, jessica, have gotten used to cooking outside. massimo: the ricotta we had this morning is going in there. stanley: a pizza oven? massimo: a wood-burning pizza oven and we have aggressive cooking to give it this
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 what do you have? i have some products. .and his wife, lara gilmore, who runs their incredible restaurant. many ingredients come out of what you have available. right. .in your back yard. .to discover the secrets of why this area is famously known as food valley. the po river is the longest in italy and its fertile flood plain has made this region an agricultural powerhouse. the extraordinary food valley lies between the po river in the north and the apennine mountains to the south. that s modena. it s hazy today. oh, that s modena. that s modena down in the valley and we have the apennines behind us. so, when you look at a place like parma, the reason those hams are aged so well and have a particular flavor is be
region. the giusti company make traditional balsamic vinegar using grapes from just outside modena. and this isn t just any old vinegar. this is black gold. so, claudio is it your family? yes it s actually my family. we count the generations and they are 17. you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily