mozzarella, no? less intense. it is so good, oh my god! 550 liters of milk compressed in this every morning. as demand for milk grew in the 1960s, the white cows were nearly forsaken for the more bountiful others of foreign parisian cows. where they almost extinct? almost. there were very few left. how long will you age this? 36 months, 40 and 50. one of massimo s iconic dishes is five pages of parmesan, which the name suggests, is a love letter to this cheese. in my mind, it was a love letter of expressing ingredients of slowly, aging process of parmigiano reggiano. the ingredients were parmigiano reggiano and time. time, weight, gross low, like a
this is unique. the only parmigiano can be fire stamped is from the white house. this is a very small production and extremely high quality. milk is king in emily romano. the white cows are the unique to the valley of the river that runs through this region. mid-evil monks, hungry for a long-lasting cheese, invented parmigiano. thank god for them. three, two, one, open! smell, this is the smell that is unbelievable. [ speaking non-english ] mamma mia. how about this one?
oh my god. there is more perfume, more intensity. there is a flavor. soft and sweet. acidic. everything. i remember when it started to become popular and people were using it on everything, actually too many things. never too many. [ laughter ] traditional balsamic vinegar is one of the staggering products in emilia romagna. this place has more than any other region in italy. how are they effortlessly producing all of these famous delicacies, parmigiano, balsamic vinegar, and prosciutto? to find out, i am heading to the hills to meet my friend massimo again.
the rice. that is very concentrated. our limited supply of ink gives us a fashionable gray beige. created a big wave. then, the cheese. parmigiano. right in the center. that looks so good. tender, right? perfect. naturally, not mushy. and at the end, you see the cuttlefish flavor? yeah, you do. that is delicious. also, the rices perfectly cook. very happy to see you again. hug again? yeah, sure. risotto is so great it is
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