As it turned out, the itinerary – as you’ve probably already gathered – was one part ham and one part cheese. Certainly, I dined like a king while there but also managed to learn a bit about area and what makes its precious ham and cheese distinctly delectable. In the case of both these products, the main lesson for me was realising that Parma ham and Parmigiano-Reggiano are very much products of their environment and are worlds better than any imitators out there on the market being passed off as adequate alternatives.
Read my complete post at Great British Chefs.
