Page 13 - Massimo News Today

PETALING JAYA: Bakery company The Italian Baker Sdn Bhd, which owns the Massimo brand, will be called up to explain its decision to increase the price of its breads to the Domestic Trade and Consumer Affairs Ministry.

PETALING JAYA: Bakery company Massimo Bread has revised the prices of most of its products on Saturday (Jan 1), a month after Gardenia Bakeries increased the price of its products.

Life. >> massimo: slow, slowly, slowly arrive at the point of excellence. and because theyve waited... >> man: 25 years old. whoa! it really is good. so good! oh my god! i dont have to. so good! its just one of the most delicious things on earth. [upbeat jazz-style music] for a greedy man this place is the gigantic deli of my dreams. but dont fret, i have the metabolism of a teenager. bologna is the capital of emilia-romagna, a wealthy region that straddles italy and is cocooned between the adri...

Wheat. no wonder its also bred one of the worlds best chefs. [upbeat swing-style music] buckle up. i know you can only see a blur with glasses but thats 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. hes got three of them. next time do it faster. >> massimo: i love this place. hes taking me behind the scenes at the rosola dairy in zocca which is about 30 miles outside bologna. im playing it...

Its so good! >> warm, just baked. >> mmm. it makes you feel like youre a child. >> mamma mia. >> e una bomba. e una bomba, its a bomb! ive 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...

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. hi, dear ingredient. hi, love 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 mor...

>> 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. thats modena....

Simplicity is key. 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 the flatbreads 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 incred...

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...

[laughs] >> oh fog! >> oh fog! oh fog, thanks to you! the fog and humidity really makes the difference in all this. the humidity that comes from the apennines, that protects from south is cool but not too cool. hot summer, cold winter and creates the perfect microclimate in emilia-romagna. even the regions 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 dont believe in g...