a scooped-out wheel of parmesan cheese, used for making risotto with parmesan at Hosteria de Poeti in Bologna, Italy
Walking the Portico di San Luca in Bologna - Rachel's Ruminations
The vaulted brick ceilings of the underground rooms of Osteria dè Poeti give it a warm and cozy atmosphere.
wheels of Parmigiano Reggiano on the aging shelves, seen on the Italian Days Food Tour
Workers wrap the lump of curds in a net. Italian Days Food Tour.
Barrels used to age the balsamic vinegar. The cloths over the openings are there to keep flies out, I assume, and the stoppers hold the cloths in place. Italian Days Food Tour
old barrels for aging balsamic vinegar, seen on the Italian Days Food Tour
a rack of aging meat, on the Italian Days Food tour
the "tastes" after the prosciutto factory tour, seen on the Italian Days Food Tour
Passatelli was my favorite dish of the meal with Italian Days Food Tour.