Cheese, Chocolate, Food Artisans, Travel

Photos: Ari Goes to Italy on a Parmigiano-Reggiano Mission

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Photos by Tammie Gilfoyle

Four flights, five days, five dairies, about twenty-five different cheeses, some friends, a lot of time in the car, and a dozen very good meals all added up to one very good trip!

At the end of last month, I had a chance to go to Reggio-Emilia to taste test Parmigiano-Reggiano. Grace Singleton, long time managing partner at the Deli and my girlfriend Tammie Gilfoyle packed our suitcases and flew out to northern Italy.Β  There, we met up with my long time friend and very fine food writer Elizabeth Minchilli (check out her website—her blogging, her books and her food tours are all fantastic!).

We spent most of the week based in the lovely medium-sized town of Reggio-Emilia, headquarters of the Consorzio del Parmigiano Reggiano. From there, thanks to the good guidance of our Consorzio host, Simone Ficarelli, we spent three days driving back and forth across the province to taste cheese from some of the area’s best Parmigiano-Reggiano producers!Β  We hope to have some of the results of our travels and tastings in house for you to taste some time next year!Β  In the mean time here are some photos to whet your appetite!

—Ari

Pio Tosini is a prosciutto curing house that's been operated by the same family since 1906!

Pio Tosini is a prosciutto curing house that’s been operated by the same family since 1906!

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Ari with Giovanni Bianchi of Pio Tosini

Ari with Giovanni Bianchi of Pio Tosini

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At the

At the Consorzio del Parmigiano Reggiano

Ari checking out the vats that parmesan is made in

Ari checking out the vats that parmesan is made in

On the way up the mountain to visit Caseifico San Giorgio

On the way up the mountain to visit Caseifico San Giorgio

Wrapping gianduja at the oldest chocolate shop in Rome

Wrapping gianduja at Moriondo e Gariglio, the oldest chocolate shop in Rome. They’ve been hand crafting chocolates since 1708

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Inside Salumeria Giuseppe Giusti, a legendary shop that’s been around since 1605!

Inside Salumeria Giuseppe Giusti with (left to right) Grace Singleton, Elizabeth Minchilli, and Tammie Gilfoyle

Inside Salumeria Giuseppe Giusti with (left to right) Grace Singleton, Elizabeth Minchilli, and Tammie Gilfoyle

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Photo by Grace Singleton

The cheese at Val Serena is made with milk from brown cows only!

The cheese at Val Serena is made with milk from brown cows only! (Photo by Grace Singleton)

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Photo by Grace Singleton

Dinner on the last night of the trip

Dinner on the last night of the trip