00:11artichokes for sure yeah we're here in Bologna with the OGs of pasta making Monica and Daniela
00:19who are gonna teach me how it's really done here it is look at that this is quite a miracle
00:33this is our plant where we produce and cure the prosciutto di parma miles of prosciutto
00:41there is an intense flavor with a pleasant acidity wow that's the real deal
00:52hi hi it's like when you have a baby yeah and the baby is parmigiano reggiano that's so good
01:01you can eat it on its own you can put it on pasta you can put honey on it I
01:06mean it's delicious
01:08you have to come more often I will absolutely
01:20so
01:20you
01:21You
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