Parma is all about food.
Giving birth to a new wheel of parmagiano reggiano
The wheels are floated in brine to absorb salt.
Resting and awaiting inspection.
Aging balsamic vinegar for 15 to 30 years.
A tasting of old, very old and ancient.
Wine on the Vine Wine on the vine
Vintner's version of a canary in a coal mine.
Early in the process of preparing the hams.
Cool work in progress
The owner's daughter: tasting docent.
Ham and cheese at retail
Close to cocktail time.
Or aperitif, as the locals call it.