Watching the process of making Parmigiano was the start for Golosaitalia.
Actually, I was immediately addicted to this kind of food tour and started to find out everything about the history and processing. My research for Parma cheese led me to Parma-ham, which is highly related to the cheese production, not only because it´s originated in the same area: the pigs are fed with the left-over weigh from the cheese production, which is rich of proteins.
But starting to do Food tours in Bologna with Golosaitalia has a serious disadvantage:
I became very picky about food!
Actually, I was immediately addicted to this kind of food tour and started to find out everything about the history and processing. My research for Parma cheese led me to Parma-ham, which is highly related to the cheese production, not only because it´s originated in the same area: the pigs are fed with the left-over weigh from the cheese production, which is rich of proteins.
But starting to do Food tours in Bologna with Golosaitalia has a serious disadvantage:
I became very picky about food!
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