Page 12 - Massimo News Today

100 kil so kilos of grapes. wow, look at that! oh my god. people were using it on too many things. traditional ba balsamic vinegar is one of a stagging 44 protected food products in romania. so, how are they effortlessly producing all these famous d delicacies? parmigiano, balsamic vinegar, and prosciutto. what do you have? >> i have some predicts. >> and his wife, laura gilmore, who runs their incredible restaurant.

Local wood is piled high in the hot oven and the ricotta is tucked away, roasting for just a few minutes to crisp up while flat breads cook in these traditional circular flints at the oven door. >> massimo: then were gonna add a little bit of vinegar some honey that we produce here in maria luigia >> jessica:...and a little bit of fire and thats it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> thats incredibly brave. i was learni...

Its called tosone. taste it, its unbelievable. its so good. its like... its like mozzarella, no? the back taste of mozzarella but less intense. its 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 month...

Town the oldest in the western world brought to life by students flaunting their youth. this bread is an aphrodisiac. im all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that its the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their pa...

This is unique. >> massimo: the only parmigiano that can be fire-stamped is from the white cows. >> right. >> this is a very, very small production and extremely high-quality. milk is king in emilia-romagna. the white cows are the bianca modenese breed unique to the valley of the river po that runs through this region. >> massimo: bravo, bravo! emilia-romagnas medieval monks hungry for a long-lasting cheese... it looks like a magic act. ...invented parmigiano. thank god for them. three, two, one...

Time. >> time. >> time. >> yeah. >> wait, wait. grow slow like a tree, big, deep roots. it just gets more and more intense-- more and more... more pleasure. the people here have perfected the aging process to create from simple-quality ingredients and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. when the milk is coming up, its ready. if youre feeling hungry already, you may want to close your eyes at this point. >> prego. >> ill g...

[massimo laughing] its so good. you cant stop eating this kind of stuff. >> massimo: its almost a dessert. >> stanley: the vinegar with the honey... oh wow! wow! thats delicious. you forget that youre making a television show and youre like, "whats that guy doing here?" stanly tucci is brought to you by expedia. and get sought-after recipes from all over italy. "i wish id bought an even thinner tv, found a lighter light beer, or had an even smarter smartphone." do you think any of us will look...

>> massimo: ladies, ladies. thats too much. wow, f...! i mean, yes. ginos 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 ...

Im all alone in a hotel. Why would i want to do that . Some bold souls whisper that its the best in italy. Smell, smell, smell you can smell im stanley tucci. Im italian on both sides and im traveling across italy to see how the food in each of the 20 regions is unique as their people and their past. Im here to discover why this place is home to the gastronomic superstars of the nations food. This is made with love. And how an obsession with perfection. Every one is perfect. Drives its producers...

New Delhi/Hyderabad (Telangana) [India], March 2 (ANI/NewsVoir): Massimo Batteries Inc., the leading player in the energy solutions and batteries sector, is delighted to announce that Vinay Pratap Singh has been appointed as Head of Business, effective February 1, 2022