Our journey to one of the food capitals of Europe starts with Alessandra Foppiano, of the Parma Alimentare Consortium, as our guide.

Follow us as we visit a nearby panini shop where we savor the famous panino principe made with melted Parmigiano Reggiano cheese and culatello.

We also get a chance to visit an authentic cheesemaking plant where Parmigiano Reggiano is produced and aged according to the strict rules imposed by the Parma Consortium.

We finish by learning how to make a special cured meat that may not be as big a superstar of international cuisine as prosciutto is, but is just as good: culatello.

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