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.
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!
it s called tosone. taste it, it s unbelievable. it s so good. it s like. it s like mozzarella, no? the back taste of mozzarella but less intense. it s so good. oh my god! five hundred and fifty liters of milk compressed into this. every morning. as demand for milk grew in the 1960s the white cows were nearly forsaken for the more bountiful udders of foreign friesian cows. were they almost extinct? almost. really? there were very few left. and how long will you age this? thirty-six months. forty and 50. one of massimo s iconic dishes is five ages of parmigiano which, as the name suggests, is a love letter to this cheese. in my mind, there was this idea of expressing with one ingredient the slowly aging process in emilia-romagna. actually, the ingredients were two, parmigiano-reggiano and
and i add flour and pifrmg of nutmeg. but like most cooks in this region, there s only one pasta barbara would consider using and it ain t spaghetti, folks. here are my tagliatelle, handmade pasta. beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. parmigiano reggiano, aged 24 months. i m ready. you re ready? yeah. oh, thank god. don t judge me. i ve had to wait 10 torturous minutes for it to cook. enjoy it. oh, thank you. artusi uses lean veal so it s a much quicker ragu to make than a modern, slow-cooked beef bolognese. oh, bello. it s smells incredible. oh yes, yes, yes. cheers. cheers. is it good? very good.
massimo: ladies, ladies. that s too much. wow, f.! 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. massimo: you have to love the ingredients. you have to caress them. h hi, dear ingredient. hi, parmigiano. both gino and massimo see these cheeses not as mere products, but as precious babies. ones happily that you can eat. what am i gonna do with you? you are just born! massimo: this is the cheese of this morning.