Ultimate Cracklings

They're called ciccoli (if I'm spelling it right) and they're crunchy and porky and utterly fabulous...

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Salami Stuffer

Ever wonder how those casings get filled?

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Centuries of the Faithful

...continue reading.

Home Sweet Mountain Ravine

I've described the Parmigano-Reggiano factory we visited as being in the Appenine Mountains of northern Italy. But what do the Appenines look like? Here is a dramatic example...

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Ever heard of Black Parmigiano?

Neither had I. It may not be available over here. It may not be widely available even in Italy. But it exists. I saw it...

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Old Grandad

Most Parmigiano-Reggiano is aged two to three years, but the factory keeps some around much longer, just to see how it ages...

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The Cheese Inspectors

During their maturation, wheels of Parmigiano-Reggiano are inspected by sticklers who use a light steel mallet (as demonstrated by a manager of the Santa Lucia Caseificio) to probe the interior of the wheel for faults...

Tags: photography