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Only for a few seconds. >> in the extreme heat, the dough inflates like a balloon. >> it's a magic act. >> this is our balloon. >> but this traditional method comes with its challenges. >> oh no. >> ah. ah. >> it's not a big deal. give me another one. what a shame. >> shall we throw this away? >> put it there, we shouldn't throw anything away. >> while simonetta's baking the dough, chiara and francesca slice the balloons in two. each half is then put back in the oven for a few seconds to toast. >> this one is funny. >> these ancient methods still have the power to bring people together, but th...

Then we let the dough rise for around two hours. afternoon -- after that, we make these thin dough sheets, then leave them to rise for one more hour. >> beautiful. >> known as carta da musica -- music paper -- the bread is meant to be rolled so thin that music can be read through it. >> we'll go and put it in the oven. >> oh yes. >> let's go. >> nowadays, pane carasau tends to be made using conventional ovens. but simonetta prefers authentic flavor of the wood-fired oven, even if it requires a production line. >> you can put it on. only for a few seconds. >> in the extreme heat, the dough infl...

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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 theriver po that runs through this region. >> massimo: bravo, bravo! >> emilia-romagna's medieval monks, hungry for a long-lasting cheese... it looks like a magic act. ...invented parmigiano. thank god for them. three, two, one, open! oh my god. smell, smell, smell! this smell is unbelievable. >> the smell is unbelievable. >> oh my god !

>> 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-romagna's medieval monks hungry for a long-lasting cheese... it looks like a magic act. ...invented parmigiano. thank god for them. three, two, one, open! oh my god. smell, smell, smell! this smell is unbelievable. >> the smell is unbelievable. >> oh my god !