14 Comments
Jul 25, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

We visited last year! It was a really educational experience and heightened our appreciation around the skill, time and quality that is required for these products. Highly recommended!

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Jul 24, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

Oh to be in Italy again and experiencing all the wonderful foods the land and people have to offer!

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Jul 24, 2022Liked by Tommaso Galli

How lucky you are!

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Jul 24, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

The smell of the cheese the tasting room. Best time ever. TY for rebooting our memory

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Jul 24, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

What a lovely bonus, to be invited to the cheese!

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Jul 24, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

Sounds wonderful. You mentioned Lambrusco wine which I haven't had in years. Time to fix that mistake. Thank you. Rosalie

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Jul 24, 2022Liked by Giulia Scarpaleggia, Tommaso Galli

Gosh! You and Guilia lead a charmed life!

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Jul 27, 2022Liked by Giulia Scarpaleggia

How often do they empty the copper vessels for cleaning and inspection? Grazie for the postcards!

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Jul 24, 2022Liked by Tommaso Galli

Awesome! We got up early one morning while in Parma, donned the sterile clothing, and observed the early morning parmigiano making process. Then we tasted various “vintages” of parm with Lambrusco wine. Perfect match with a drizzle of balsamico from nearby Modena. Can’t wait to hear about your visit. Parmigiano reggiano is definitely one of my favorite Italian cheeses.

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