Page 23 - Massimo News Today : Breaking News, Live Updates & Top Stories | Vimarsana

100 kil so kilos of grapes. wow, look at that! oh my god. people were using it on too many things. traditional ba balsamic vinegar is one of a stagging 44 protected food products in romania. so, how are they effortlessly producing all these famous d delicacies? parmigiano, balsamic vinegar, and prosciutto. what do you have? >> i have some predicts. >> and his wife, laura gilmore, who runs their incredible restaurant.

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 flat breads cook in these traditional circular flints at the oven door. >> massimo: then we're gonna add a little bit of vinegar some honey that we produce here in maria luigia >> jessica:...and a little bit of fire and that's it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> that's incredibly brave. i was learning from the cooks so i was pretty much saying bad words for the first six months. so this is the ...

It's called tosone. taste it, it's unbelievable. it's so good. 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 nam...

Town the oldest in the western world brought to life by students flaunting their youth. 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 one pasta. it has everything in it. i'm here to discover why...

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-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! the smelling is unbelievable. the smell is unbelievable. >>...