DO THIS Day Trip from Florence - Emilia Romagna region of Italy - video Dailymotion

Bom Oliver

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Transcript

00:00I'm Garrett and in this series I'm exploring Italy for 10 days with my wife Lauren.

00:05Good morning everybody. We woke up super early this morning around 6 a.m.

00:09Still feeling a little bit full from that steak last night.

00:12But we're super excited because we have a massive tour today.

00:16We are headed to the Emano Romana...

00:18Parmes...

00:19What do you want to do?

00:21Emano...

00:22Emano...

00:23Emano...

00:24Romano...

00:25Or something?

00:26Emano...

00:27The Emano Romana region of Italy which is home to some of the best food in Italy.

00:32And it is kind of nestled in between like Milan, Florence, and Venice.

00:36And...

00:38Yeah, we'll stop it there. That's good.

00:40Despite this rough start, this tour through the Emano Romana region of Italy ended up being one of our favorite days of the trip.

00:47In one day we saw how Parmigiano-Reggiano cheese is made, tasted a 60 month aged cheese,

00:53walked the streets of Modena, ate possibly the best lunch of our lives, sampled balsamic vinegars,

00:59had a wine tasting in a vineyard all to ourselves, and finished it off with a two-go pizza and a gelato back in Florence.

01:06First, we go to the, uh, the Castelfizio, the Parmigiano-Reggiano.

01:11We spend more or less, uh, one hour and a half, two hours.

01:16Alright.

01:17Alright.

01:18We made it.

01:25First, we saw the process of going from milk to soft wheel of cheese.

01:29In the next room, we saw where each of these 60 kilogram wheels of Parmigiano-Reggiano cheese takes a nice salt bath.

01:35We even tested the buoyancy of the water.

01:38Next, we entered the stacks of cheese, where we pretty much immediately just started hitting things with a rubber mallet.

01:44We learned that there are experts that can tell if a wheel of cheese is good just by the sound it makes when hit with the mallet.

02:05If it's not up to stuff, it gets stripped of the Parmigiano-Reggiano stamps and cannot be sold under the name of true Parmigiano-Reggiano cheese.

02:12If this sound and this sound is different, it means that there is air inside and cannot be Parmigiano-Reggiano.

02:24It loses its name.

02:28Yeah, but inside is Parmigiano-Reggiano.

02:32Yeah.

02:33But you cannot sell it as a Parmigiano-Reggiano.

02:35Cheaper.

02:36Yeah.

02:37But the quality is the same.

02:39She only speaks Italian and she just left us in here with our water and our cheese, but I think...

02:44I don't know if we eat yet either, but maybe.

02:47Just like a little sample sample while we wait.

02:51We have a fresh ricotta cheese that's still warm.

02:55A 40 month Parmesan.

02:58And a 60 month Parmesan.

03:04Garrett has a history of strong cheeses.

03:06Give it a nice little taste.

03:08That was a big taste.

03:09Backwards.

03:10Oh no.

03:11It's already too late.

03:12Woo!

03:13We just finished our tour of the Parmigiano-Reggiano factory.

03:18It was amazing.

03:20And he hates cheese.

03:21Yeah.

03:22I don't know if he hates cheese.

03:23He doesn't eat a lot of cheese.

03:24Yeah.

03:25But I think we both ate like a lot of cheese.

03:28Probably a pound of cheese each.

03:29So we got to sample a 24, a 40, or no, a 60?

03:36Yeah.

03:3760 month aged cheese.

03:38And so we went through the whole process of how they, you know, you can literally see

03:42like the cows are right there.

03:43They milk them twice a day.

03:44They put them into the vats.

03:45They produce kind of like the soft wheels of cheese, put them into the mold, stamp them,

03:50soak them in a salt solution for weeks.

03:52And then they put them on these shells to age.

03:54It was really cool to see all the equipment and all the people actually working to make the cheese.

03:58But also like how the cheese tastes differently from like 24 month cheese all the way to 60

04:05month cheese.

04:06And it gets much stronger as it ages longer.

04:09And I personally might be an unpopular opinion or popular opinion.

04:13I'm not really sure because I haven't asked too many people yet, but the 60 month cheese

04:17was excellent, like way better than the 24 month.

04:21And maybe that's normal.

04:23I don't know, but I like the stronger tasting cheese, but it wasn't like strong.

04:26Oh my God, I'm going to die cheese.

04:27It was like strong, but smooth and nice.

04:40All right.

04:41So we just made it to the city of Modena.

04:43We are going to explore the city a little bit.

04:45I think maybe see a cathedral, hopefully grab some espresso because I'm feeling tired.

04:49I don't know about you, Lauren, but I am definitely feeling very tired.

04:52And then after that, we will go on to tour and see how balsamic vinegar is made.

04:57So we're really excited and we'll show you around the city.

05:00It has spotted a banana.

05:01Cheese.

05:02He's on the move.

05:03I don't know.

05:04I just love bananas.

05:05So you just got to eat them all by now.

05:06You got to get them in when you can.

05:07I ate a cup of ricotta.

05:08We did eat a cup of ricotta, but it was warm and it was so good.

05:09It was.

05:10It is such a cute town.

05:11I'm so glad that we stopped here.

05:12It was only really on my radar because of balsamic vinegar.

05:13Yeah.

05:14But it's really such a cute place.

05:15There's still tourists here for sure, but it feels a lot more local.

05:16You almost just feel like you're living in a nice town where everybody goes to the market

05:18and does their shopping.

05:19You see a lot more people living there and lives, but it's definitely a place we're checking

05:20out.

05:21I would love to see if you can.

05:22You can.

05:23I ate a cup of ricotta.

05:24I ate a cup of ricotta.

05:25I ate a cup of ricotta.

05:26We did eat a cup of ricotta, but it was warm and it was so good.

05:27It was.

05:28It was.

05:29It was.

05:30It is such a cute town.

05:31I'm so glad that we stopped here.

05:32It was.

05:33It was a nice town where everybody goes to the market and does their shopping.

05:36You see a lot more people living there and lives, but it's definitely a place worth

05:40checking out.

05:41I wish we could just like food bunker down here for like two weeks.

05:44It would be a great place if remote working was, you know, still a big thing, but.

05:54So on our quick break, we got a pistachio and chocolate cookie and two special shots.

06:03I'm not going to love it.

06:04It's much sweeter than I thought it was going to be.

06:05Really?

06:06It's very good.

06:07Time to continue the tour.

06:20Let's go.

06:21Made it to our balsamic tour.

06:26Very tasty vinegar.

06:28But first, lunch.

06:30Very typical from Modena area.

06:33The gnocco.

06:34Then you take it and then you eat it.

06:37Okay.

06:42Thumbs up.

06:43This is tortellone.

06:44Typico de la Emilia Romagna.

06:47With butter and balsamic vinegar.

06:51So we're in Modena at this beautiful place where they produce balsamic vinegar and they

06:57have a restaurant up here.

06:58So we had a nice meal.

07:00We started out with a lot of different types of bread.

07:04And we had some fried bread with some prosciutto on top.

07:07And then we had pasta filled with.

07:10You missed the eggs.

07:11Oh, we had eggs and balsamic vinegar.

07:14With fresh mayonnaise.

07:15With fresh mayonnaise.

07:16We also had pasta filled with ricotta cheese.

07:19And then they just brought out steak and potatoes.

07:22Which was like out of this world.

07:24And they just offered a cheesecake.

07:25But I feel like I'm going to vomit because I'm so full.

07:28So we had to turn that down.

07:29But now we're finishing it off with some Americanos and espresso.

07:34And then we're going to go finally on the tour to see how they make balsamic vinegar.

07:38So it's a great day.

07:39And needs some more.

07:40Yeah.

07:41I don't know.

07:42And I can't fit anymore food.

07:43We're going to have to.

07:44So much food.

07:51I don't know how I'm going to do this balsamic tasting.

07:55They just kept bringing it out and bringing it out.

07:58The itineraries had light lunch.

08:00But again, I think two owners and one of them was out of town.

08:03And just the way things worked out, we ended up going to the restaurant.

08:06Instead of just doing lunch in the tasting room.

08:09And we ate so much y'all.

08:11There were so many courses.

08:12Thankfully, I think we just eat it off a spoon.

08:14And we're not going to have to eat it off the bread.

08:16Because I don't know if I can fit any more bread in me.

08:19But really excited for this next stop.

08:21And really excited to taste all the vinegars with this as our view.

08:25Time to taste some balsamic vinegar.

08:28I can already smell it.

08:30It smells so good.

08:32Barrels are like as tall as me.

08:34It is as tall as you.

08:35It is as tall as me.

08:36Balsamic vinegar is made from juice of pressed grapes.

08:39And then it's boiled down to a concentrate.

08:41And aged inside of these big wooden barrels for varying lengths of time.

08:46So more expensive balsamic vinegars will age like 25 years or even longer.

08:51And then the more cost effective balsamic vinegars will age typically from a few months up to a few years.

08:58And these balsamic vinegar aging process, it starts in these larger barrels.

09:02And as time, as it ages, it loses volume and moisture.

09:06So they've slowly relocated over months into these much smaller barrels.

09:10Which is pretty cool.

09:14Time to do some shopping.

09:17And this time Garrett is on board with my purchases.

09:21Got some really great souvenirs of balsamic vinegar aged 8 years and 13 years.

09:27We were going to go for the 25, but we figured we'd get souvenirs for our parents instead of just splurging on us.

09:34But we did also get some olive oil because the price is just too good to pass up.

09:37So I think now we're done with our eating portion of the trip.

09:42Time to go drink some Lambrusco.

09:44So we are here in Castelvetro.

09:54Lambrusco is what you're going to drink.

09:56Grasparosa is the grape.

09:59We probably should have shouted him out earlier in this vlog, but we absolutely loved our tour guide Angel.

10:05In addition to being just an all-around enjoyable conversationalist, he is a sommelier and basically an expert in all things wine and food.

10:14He coached us on what we should be looking to smell and taste when dining.

10:18And while we still wouldn't describe our palettes as refined, we did learn a lot from Angel.

10:23We will leave a link to the tour in the description below.

10:27Ready to go home.

10:30Full of wine, food, everything else.

10:34Ready to maybe go take a nap.

10:37Yeah, yeah, you're right.

10:41Sleeping?

10:44Phew!

10:45What a day.

10:47We just finished a 12 and a half hour tour.

10:51We left at 7, got home at about 7.30.

10:54So it was a very long day.

10:56We are going to go walk the streets of Florence.

10:59Our last night here.

11:00We'll probably see if we can just find some gelato.

11:03Maybe a bite to eat.

11:04If Florence is feeling a little crazy, maybe we'll go for aperitivo.

11:09But we shall see.

11:10We're just going to try and take it easy.

11:12And then we're going to...

11:15I'm so tired.

DO THIS Day Trip from Florence - Emilia Romagna region of Italy

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