Our inaugural trip to Emilia-Romagna, Italy, was a resounding success, and I for one cannot wait to do it again -- and this time do it even more awesomely. For the several billion of you who were not able to join us, here are the highlights from our trip:
Preserves with Marzia On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
Formaggio di Fossa After making preserves with Marzia, we went to see formaggio di fossa, a sheep's milk cheese aged in tufa pits in the town of Sogliano al Rubicone.
Parma and Modena: Parmigiano-Reggiano On day two, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
Parma and Modena: Prosciutto di Parma After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
Parma and Modena: Aceto Balsamico We headed to Acetaia Pedroni to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
A Fish, a Fish, Delish We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.
The Big Pig Day! On day four, we finally met our pig, and made it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)
Making Pasta in Cesenatico On the morning of our final day, we made pasta: Strozzapreti, cappelletti, tagliatelle, tagliolini and passatelli, a dumpling-like pasta special to Emilia-Romagna.