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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.