Mice and cheese
- Mice and Cheese -
A cheese that is mentioned in Boccaccio's Decameron must have been considered absolutely unique even in those days (14th Century). And Parmigiano Reggiano (usually called in English Parmesan cheese) is just that. This cheese is famous for its flavour and is used to season pasta and rice dishes as well as an appetizer. The area where this cheese originated from lies between the cities of Parma and Reggio Emilia (hence its name Parmigiano Reggiano); it is still the heart of its production today. As you may be aware, there are countless imitations of this cheese throughout the world a clear indication of its international popularity. A visit to a local farm will help you to understand the production process and the reason for the unmatched quality of the original Parmigiano Reggiano (it goes without saying that visitors will be treated to a taste of this delicacy). Italy being home to a variety of other excellent cheeses, it would be difficult for us to mention them all. We must however recall the infinite variety of Tuscan cheeses. Perhaps the best known are Caciotta Toscana (made from a mixture of cow and sheep milk) and Pecorino di Pienza, which is seasoned in special oak barrels for at least 3 months to become a true delicacy. You will have an opportunity to taste these cheeses in Siena and Pienza (both cities incidentally are UNESCO World Heritage Sites because of their beautiful historic centres). Another famous cheese is Pecorino Romano, which is well known abroad, particularly in the United States where it is largely exported. It is a hard, salty cheese made from sheep milk and is produced mostly near Rome and in Sardinia. It was already known to the ancient Romans since its salty nature allowed it to be preserved for a long time and Roman legionaries could carry it with them on their campaigns. It is one of the basic elements for the sauce of some types of pasta, like bucatini all'amatriciana or spaghetti alla carbonara. As a matter of curiosity, it is the one cheese that can be sprinkled over seafood. Equally appetizing is another totally different type of cheese called Asiago. This is produced in farms (named malghe) located in mountain valleys immediately south of the Eastern portion of the Alps. This cheese varies considerably in taste and structure depending on its seasoning: it can be anywhere from a mild soft fresh cheese eaten in slices to a hard, tasty, mature version usually grated over pasta or eaten as a side dish. A visit to a farm in the area will no doubt whet your appetite and we shall see to it that you are not left there to suffer... Last, but not least, mozzarella di bufala campana deserves particular attention. This is a mild, soft, fresh cheese which is made from the milk of domestic water buffalo. Believe it or not, it is perhaps the most popular cheese in the world since it is the cheese which is used in preparing pizza margherita. The farms are located south of Rome and a visit to one of them will prove not only interesting but also... particularly palatable. This tour would obviously be spread over a few days and it could be combined with other types of tours.
Mice and Cheese
For your information, we have had a very favourable experience with all restaurants and hotels selected on your behalf for this tour. While the tour is mainly intended to introduce you to the rich world of Italian cheeses, we shall make sure that you have an opportunity to savour some delicacies of the local cuisine in the various parts of Italy that you are going to visit. Under our arrangements, you will be escorted by an English-speaking driver-guide throughout the tour. For practical purposes, we shall assume that you are in Venice before the tour begins. Please bear in mind, however, that the tour we are proposing may be adjusted to suit your needs, as regards the city of departure, the course of the tour, its duration and final destination.
FIRST DAY - You will be picked up at your hotel by your driver-guide, who will be taking you directly to Asiago, a mountain town known for its cheese production. There you will be visiting a specialized store offering a vast range of quality local cheeses. For lunch, season permitting, you will be driven to a malga, a farm where some types of Asiago cheese are produced. In the afternoon you will be touring the area and will visit a large dairy where you will be shown the various stages in cheese production. You will be having dinner and resting for the night at Asiago.
SECOND DAY - Your tour today will take you to Parma, a city that is famous for its ham and for that particular kind of cheese called Parmigiano Reggiano. Along the way, you will make a small detour from the motorway to reach the town of Rubiera, where a famous restaurant features specialties of the Emilia Romagna Region. You will be stopping there for lunch and will then resume your trip. The stretch of road running between the cities of Reggio Emilia and Parma passes through the heart of the production area of Parmigiano Reggiano. We have therefore arranged for you to visit a major local dairy where English-speaking staff will explain to you the various stages of processing involved in the production of this cheese. You will be dining in Parma, where you will also spend the night.
THIRD DAY - As you go down the Italian peninsula, your next destination is a Medieval town located in Tuscany: Pienza. In order to arrive there, your driver-guide will be taking you through a splendid countryside that will change from the wide open spaces of the Po Valley to the hilly panoramas of Tuscany. Before reaching Pienza, you will stop for lunch at Siena (the city where the famous horse race called palio is held twice each year). You will notice how Tuscan cuisine is considerably different from what you have tasted so far, but just as appetizing and enjoyable. As a final touch after lunch, you will be offered some caciotta Toscana to savour. In the afternoon you will visit the town of Pienza, where you will be having dinner and rest for the night.
FOURTH DAY - Today you will arrive in Rome, a city with a glorious past and great traditions in many fields, not least in gastronomy. After checking in at your hotel in Rome, you will be having lunch at a quality restaurant in Rome. Among other typical local specialties, the area surrounding the city has a well-established reputation for the production of Pecorino Romano. In the afternoon you will therefore be visiting a dairy and will be shown how this cheese is made. You will then return to Rome for dinner and to rest for the night.
FIFTH DAY - The final day of your tour will be dedicated to a trip to the area where another cheese delicacy is produced: mozzarella di bufala campana, a mozzarella cheese made from the milk of the domestic water buffalo. You will be taken to a dairy located south of Rome where the staff will guide you through the plant and illustrate the various steps involved in milk processing for this particular type of cheese. You will then be having lunch at a renowned restaurant and in the afternoon you will return to Rome, where the tour will end.
Mice and Cheese - by Cristiano Rubbi for Nice & Easy Travel
Mice and Cheese - picture for Nice & Easy Travel
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