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ariinitalycheese
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.  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!  We hope to have some of the results of our travels and tastings in house for you to taste some time next year!  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!

lotsofmeat ariprosciutto

Ari with Giovanni Bianchi of Pio Tosini
Ari with Giovanni Bianchi of Pio Tosini

tosinisalumi

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
ariguiseppegiusti
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
parmvats
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)
browncows
Photo by Grace Singleton
Dinner on the last night of the trip
Dinner on the last night of the trip