Page 18 - Massimo News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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 !

This bread is an aphrodisiac. i'm 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 it's the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> i'm stanley tucci. i'm italian on both sides and i'm traveling across italy to discover how the food in each of this country's 20 regions is as unique as the people and their past. anger, religion, and death in a pasta. it has everything in it. i'm here to discover why this place is home to the gastronomic superstars of the nation's superstars of the nat...

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 i...

>> oh, wow, look at that. oh my god. >> see, there's still more perfume, more intensity, harmonic. >> whoa. >> so there is a series of flavors -- >> soft and sweet. >> harmonic, balanced. >> and acidity and everything. yes. i remember when it really became -- started to become very popular. people were using it on everything. >> yes. >> on actually, too many things. >> never too many things. >> traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. this place has more than any other region in italy. so how are they effortlessly producing all of t...

>> 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 region's 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 don't believe in god you believe in tortellini in modena, you know? you understand? it's like a religion! >> and no...