Today’s program started in Emilia-Romagna, Italy, where Parmigiano Reggiano is born. This region is known for its strong food traditions and strict production standards that protect the quality of one of the most iconic cheeses in the world.

We had the opportunity to see how Parmigiano Reggiano is made from the very beginning. It all starts with milk, collected only from approved farms within Emilia-Romagna. The production follows a strict method that has not changed for generations. With just a few simple ingredients: raw milk, salt, rennet, and time, the process turns into something truly special.

Each wheel is handcrafted and carefully monitored throughout the process. After shaping, the cheese is aged for a minimum of 12 months, allowing it to develop its texture and deep flavour. Every single wheel is then inspected individually before it is allowed to carry the Parmigiano Reggiano name. This level of detail is what makes it one of the most respected food products in the world.

Experiencing this process in person gives a completely different appreciation for what goes into every piece. It is not just food, but a result of patience, tradition, and craftsmanship that represents Italy at its core. A truly unforgettable insight into Italian culinary heritage and tradition itself.

This was a long-awaited experience that I am glad to finally share with you through my work. Special thanks to Carmelo Abela Company from Malta for making this experience possible. It is experiences like these that allow me to bring more authentic stories and deeper insights to my audience, focusing on real craftsmanship and the people behind the products.