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Crosswind blows all the way down into the valley. the valley then heads out to the adriatic sea and creates this kind of microclimate. >> massimo: it's about the fog. >> lara: [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
It's like... it's like mozzarella, no? the back taste of mozzarella but less intense. it's 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 months... forty and 50. one of massimo's iconic dishes is five ages of parmigiano which, as the name suggests, is a love letter to this cheese. in my mind there w...
That's beautiful, beautiful. mmm, oh my god! [massimo laughing] it's so good. you can't stop eating this kind of stuff. >> massimo: it's almost a dessert. >> stanley: the vinegar with the honey... oh wow! wow! that's delicious. you forget that you're making a television show and you're like, "what's that guy doing here?" she's feeling the power of listerine. he's feeling it. yep, them too. it's an invigorating rush... ...zapping millions of germs in seconds.
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...
It's so fresh that you can taste the grass and herbs the cows have eaten. it's so good! >> warm, just baked. >> mmm. it makes you feel like you're a child. >> mamma mia. >> e una bomba. e una bomba, it's a bomb! i've 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 used to cooking outsi...