This issue features our recent visit to Italy, where we spent just twenty-four hours in Parma; there, we savored the famous Parma ham, Prosciutto di Parma, and the rare and less common Culatello.
Of course, several extra days would allow you to delve into the world-respected King of Formaggio, Parmesan Reggiano.
We traveled to Piedmont and attended Slow Food International's Cheese 2023 Festival in Bra. The Slow Food movement is about how well the food chain can unite. The experiences and discoveries we made visiting hundreds of vendors at Cheese were as mind-boggling as they were delicious.
Our five-day stay in the town of Barolo was enchanting and Disneyesque. We had a bird' s-eye view of the vines and witnessed some harvest activities in real-time.
Elizabeth Woessner's captivating Grape Expectations article on Riesling is an eye-opener. Whether you prefer bone dry, dry, or semi-sweet, you will find a Riesling that suits your palate and pairs well with your cuisine.
