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We will be adding more pictures shortly, but for now, here's a quick peek. (Click on any of the thumbnails to see the full picture.)
Outside Nicole's Gourmet Foods Friends, Customers, Culinary Adventures, etc.
Outside Nicole's Gourmet Foods
Friends, Customers, Culinary Adventures, etc.
Steve (me) at Giacomo's Vineyard tasting Wines in in Verona, Italy. Giacomo is one of the two partners in Antica Acetai San Giacomo who produces our renonwed aged balsamic vinegars.
Steve (me) in the "attic" where the magical San Giacomo Balsamic Vinegars are produced (it was about 115° F in the attic). Unlike wines, extreme shifts in temperature are on of the many key factors in producing true Balsamic Vinegar. From the 12 year, to the Silver & Gold Tradizionale - it all happens here.
This is Andrea Bezzechi, one of the two partners in Antica Acetai San Giacomo, explaining the time consuming, exacting process of producing world renowned Balsamic Vinegars. Andrea's father passed down the technique to him, as he will in turn to his children. This is truly a labor of love, and had begun as only a passion & hobby for Andrea.
These are 80lb wheels of Parmigiano Reggiano, actually floating in salting tanks at the Tutella Parmigiano cheese factory in Reggio Emilia - one of our Parmesan manufacturers. This is just one of the many steps in the 2 year process required to create authentic Parmigiano Reggiano.
Yes, those are all wheels of Parmigiano Reggiano sitting patiently in the affinage room at the Tutella Parmigiano factory (there were 1000's). Though much of the process is still carried out by hand, a nifty type of forklift roams the aisles of cheese 24 hours a day, flipping each wheel of Parmesan to ensure an even affinage process. This room will be home to the Parmesan for a minimum or 24 months.
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