This is the Untold Italy travel podcast and you were listening to episode number 241.

Ciao at all and benvenuti to Untold Italy, the travel podcast where you go to the towns and villages, mountains and lakes, hills and coastlines of Bella Italia.

Each week your host, Katie Clark, takes you on a journey in search of magical landscapes, history, culture, wine, gelato, and of course, a whole lot of pasta.

If you're dreaming of Italy and planning future adventures there,

you've come to the right place.

Ciao, everyone. I have a special treat for you today. We're heading deep into the

Amelia Romagna region to learn about my favourite, and let's face it, one of the world's

favourite cheeses, Pamajano Reggiano. Today, joining us is our great friend Julia Tamari,

who is a food ambassador for her region, and I have to say she does an excellent job of that.

Julia is always learning, and earlier this year she did a course to learn more about

Parmigiano Reggiano and asked if we could have her teacher, one of the official cheese

tasters from the consortium, join us. What an honour, of course I said yes, so you'll also hear the voice of

Alessandro, Julia's teacher, tell us about the culture, traditions and technique of this much-love

cheese. Exploring these traditions at one of the local dairies is a highlight of our tour in the

Amelia region, and it's actually one of the reasons that I wanted to do a tour there.

Making Parmigiano Regiano is both an art and a science,

but it's also about passion, dedication and learning.

So let's dive in and hear all about it.

Benvenuti, Julia and Alessandro.

Welcome on to the Untold Italy podcast.

Goodsorno, all.

Goodgerno.

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