no cheese is as famous or as vital to italy's cuisine as parmesan ( parmigiano).
there are two types: the superior parmigiano-reggiano and the lower-quality grana.
the cheese is made by using techniques that have barely altered in centuries. partially skimmed milk is added to whey, to promote fermentation, and rennet is sed to curdle the milk.
the cheese is then salted and shaped. parmesan is not only used in cooking but is delicious but eaten on its own, or with pears, an italian speciality.
parma ham owes its excellent t techniques perfected over many years and to the special conditions in which it is cured.
it is made from pigs fattened on whey left over from the making of parmesan cheese.
the meat has a character that requires little more then salt and pepper to produce the famous prosciutto crudo.