Our journey to one of the finest culinary capitals of Europe continues with a visit to a prosciutto-making plant near Parma in the area around Lunghirano. Here we talk with an expert from the consortium and learn everything about the making of one of the superstars of Italian cuisine worldwide--from the salting of the meat to the aging process. It takes at least 400 days to make authentic Prosciutto di Parma. Hogs designated for prosciutto are tattooed to ensure that the final product comes from breeds that are authorized by the consortium.

We then pay a visit to the restaurant Parma Rotta where the chef makes a scrumptious sformato di porcini for us. Our next stop is at a salami plant. Here we witness the entire salami-making process from start to finish: from stuffing the ground meat into the casings to the seasoning and aging procedures.

We take a stroll through the beautiful park of the villa that was opera composer Giuseppe Verdi's residence. He was from the area and it is reported that he loved to walk around his 2,000-acre property.

We chat with Ugo Romani, the owner and executive chef of Ristorante Romani near Parma. He talks us through all the delicious cold cuts produced in this wonderful gastronomic paradise: prosciutto, of course, but also culatello, fiocco, culatta and more. Never heard of them? Well, don't miss the show to find out more. Chef Romani also takes us to his kitchen, where his staff is preparing Parma's traditional tortelli d'erbetta e ricotta.

We finish our tour at the magnificent Palazzo di Colorno, where Italy's only culinary academy is located. Students learn the culinary arts with a specific focus on Italian cuisine, in the stunning setting of this 13th century castle using state-of-the-art facilities. We speak with the school's director, Gualtiero Marchesi, one of Italy's most renowned chefs. This location will also be part of the soon-to-be-opened University of Gastronomic Sciences.