Buon Appetito

The river Po has ensured a rich, fertile yield in the region of Emilia Romagna, and Parmigiano-Reggiano is one of the sumptuous, refined delicacies of the Po Valley. Emilians are demanding and proud of their local cuisine. My wife Armanda, a native of Reggio Emilia, gives slide presentations at food club events, at photo exhibition openings, and at the Consulate of Italy, showing how Parmigiano-Reggiano is made, step by step. We are currently developing presentations on balsamic vinegar of Modena and prosciutto di Parma.