When people think of Italy, the first places that usually come to mind are Rome, Venice, Milan and the region of Tuscany, which includes Florence and Pisa. I would go to any of these places in a heartbeat. I love them all, but a region that many tourists overlook is Emilia-Romagna. The region’s name might not be well known, but its exceptional agricultural, automotive and mechanical sectors are known the world over.
Much of the gastronomy we associate with Italian cuisine has its roots in Emilia-Romagna. The region is famous for Parmigiano Reggiano (Parmesan cheese), Modena balsamic vinegar, Parma ham (prosciutto), and various types of pasta, just to name a few items. If you are a wine lover, Sangiovese and Lambrusco are two of their well-known “vinos” for their unique taste and quality.
If you are a motor sport buff, Ducati motorcycles and luxury car manufacturers Lamborghini, Maserati and Ferrari all have their roots in the area. With this racing heritage, it’s only natural that two major circuits are located in the region. The motorcycle racing Misano World Circuit Marco Simoncelli is located near Misano Adriatico and is named after a local rider who died during a race in Malaysia in 2011. The Autodromo Enzo e Dino Ferrari located in Imola, which has been used for Formula 1 Grand Prix races, is named after Ferrari’s founder and his son. The track is sadly the location where three time World Champion Ayrton Senna of Brazil died in 1994.
It is best to do these tours with Parma as your base in Emilia-Romagna, but I enjoy its capital and largest city, Bologna. The city is Italy’s seventh largest with about 400,000 people, and it is famous for its medieval towers, churches, colonnades and historical city centre. The University of Bologna, which was established in 1088 AD, is the oldest university in the Western world. I love exploring the narrow city centre streets and browsing the food markets and shops with fresh produce, cured meats, fish, breads, pastas and regional products. I’m no chef, but I imagine that it would be sensory overload for any culinary expert. The small restaurants with street front patios make some of the best dishes you will eat in all of Italy. You have to go there.
Bologna’s medieval towers, a colonnade, a street full of restaurants and the Neptune Fountain.
Parmigiano Reggiano
We depart in the morning from our hotel in central Bologna to a family cheese making operation that produces the “king of cheeses,” Parmigiano Reggiano. The just over an hour drive brings us to a farm and factory near the town of Parma. They are members of the consortium that designates and controls authentic Parmigiano Reggiano production. Under law, the designation Parmigiano Reggiano is protected as a PDO (Protected Designations of Origin) and can be used only by certified producers from this area, so consumers know they have the real deal.
Around 1000 AD, monks reclaimed the marshy lands in the Po valley. The fertile land was plowed and worked by the monks using cows. With numerous cows, the monks had to invent a method to preserve the large quantities of high-quality milk they produced into a product that could be stored and used over time. The monks eventually developed a technique to produce a distinctive cheese in large boilers. The large round Parmigiano Reggiano is still made the same way today.
The Minardi family own and operate the Borgo del Gazzano farm factory that we are visiting. As an organic farm, they pay close attention to the entire local supply chain process to ensure the highest quality of ingredients. We arrive as they are reaching their final steps of the boiler process that was perfected by the monks long ago. Two men collect the curd from the boiler using muslin cloth and place it in large round molds. The cheese is left to set for a day or two then the mold will be removed to add a plastic wrap that has the imprint of the famous Parmigiano Reggiano stamp along with the date and the producer’s number. The mold is then reattached over the plastic wrap and tightened. The imprint from the wrap will solidify as a permanent mark on the rind over the next day. The wrap and mold are then removed and the cheese is placed in a rectangular vessel filled with a brine mixture for 20-25 days so that the cheese can absorb salt.
Production boilers, collecting the curd, the cheese freshly set in a mold and the brine bath.
Finally, the cheese is placed on a shelf in the warehouse to age for 12 months. Prepare to be astounded to see row after row of these shelves that are over 20 cheeses high and at least 80 cheeses long per side. It feels like a library made of cheese! Do you hear a mechanical sound coming from the next aisle? It is a machine working its way up, down and across the shelves. Its job is to grab one heavy cheese off the shelf at a time, spin it around so it can brush off the excess bits, flip the cheese, then place it safely back on the shelf, before automatically moving on to the next one. I guess now we know where they get the parmesan cheese shavings for the cheese shakers we buy at our local grocery store.
We will step outside to the barn area to see the cows and dairy operation before moving to the tasting area and shop. Tasting the celebrated “fromaggio,” with its distinctive texture and sharp flavour, at the very place where it is produced is really something special. This is not to be mistaken with the cheese we often get at home, as outside of Europe, companies can only use the word “Parmesan” to describe their cheese. To get the real deal, you have to make sure that it is clearly sold as, or even better, see it stamped as Parmigiano Reggiano.
Parmigiano shelves, the stamp on the rind, the cleaning machine and me with Alfonso Minardi.
Parma Ham (Prosciutto)
Just 30 minutes from the Borgo del Gazzano is a producer that makes another iconic food. The Lanfranchi family are specialists in the making of a cured meat known the world over as Raw Parma Ham (Prosciutto Crudo di Parma). For 20 years, they have been selecting the finest raw materials and using their traditional methods and expertise to produce the finest and tastiest prosciutto, salamis, pancetta, culatello and coppa di parma. Like the Parmigiano Reggiano cheese producers, the Parma Ham producers are also part of a consortium, and as such, must adhere to high standards and follow precise rules of production.
We will get an introduction of the prosciutto making process. Our tour starts with the trimming of the excess fat and rind of the pork thigh to give the ham its rounded shape and to assist in the salting process. The rind is treated with wet salt while the lean parts are sprinkled with dry salt. During a three week period, the ham is salted twice and placed in walk-in freezers with different temperatures. During this period, it slowly absorbs salt, loses moisture, and loses about 4% of its weight.
Our guide explaining the production process, the ham cellar and the “5 point crown” stamp.
In the next stage, the ham’s residual salt is removed and it is placed in a special room with controlled humidity and temperature for just over two months. While in this room, the salt penetrates even deeper and it is reduced by another 8-10%. We continue into a room with windows that are opened for the ham to dry over the next few months in natural process that will result in another weight loss of 8-10%.
The ham’s final move is to the cellar on the seventh month. In the cellar, important biochemical and enzymatic processes occur. Here it loses another 5% of weight but gains the distinct aroma and taste of the Param Ham.
The finished La Perla Prosciutto, a mixed plate of their products and me with Mr. Lafranchi.
At the end of the curing process, the ham is penetrated by a horse bone needle by experts who can verify its quality with a trained sense of smell. Finally, after a twelve month journey, the ham is inspected by the Parma Quality Institute and branded with the “5 pointed crown” as a guarantee to the consumer that the product is of the highest quality.
The tour gives us a great appreciation for the care that goes into making these products, and underscores why they are highly sought after. We move to the La Perla tasting room where we can try some of the local wines while enjoying lunch, which of course, includes pasta, cured meats, prosciutto, Parmesan cheese, bread and a dessert. It is always tough to get a group to leave because the Lafranchi family are great hosts who love to meet people from around the world. But we must leave, as one hour away, is a mecca for car enthusiasts.
The red arch at the Ferrari Museum entrance, the Ferrari 330 P3 and the AF Corse # 51.
Ferrari Museum
As we arrive at Maranello, we are greeted by a traffic circle that has a familiar silver prancing horse in the middle. This is undeniably, the home of Ferrari. Founded by Enzo Ferrari in 1929 as Scuderia Ferrari, the company sponsored drivers and manufactured race cars before moving into production of street-legal vehicles as Ferrari S.p.A. in 1947.
As we arrive to the Museum, we see a F1 race car in what looks like scaffolding and a welcoming bright red arch. Ferrari is the most successful Formula 1 team in history and has millions of loyal and exuberant fans worldwide. The motorsports cars in the museum are dedicated to the 90 years of Ferrari racing heritage. The cars will take your breath away.
The “Prancing Horse” logo, a 1950’s vintage race car and a classic Ferrari.
My favourite area of the museum is the Michael Schumacher exhibition dedicated to his 11 years of racing with Ferrari. The room has some of his F1 race cars on display in an awe-inspiring semi-circle with a video wall in the background playing highlights of his career. On the other side of the room is a lower wall dedicated to Ferarri champion drivers and an upper wall full of shiny trophies.
A few F1 cars from the Michael Schumacher exhibition, Ferrari champions and the trophies.
In addition to the racing automobiles, the museum also displays its most famous street cars through history, including the iconic Ferrari Testarossa. The Ferrari shop is full of items with the iconic item emblazoned on them, but like the high performance cars, they are pricey.
A Ferrari Portofino, a LaFerrari Aperta, and the Ferrari 5999 HY-KERS test “MULOTIPO.”
With your adrenalin pumping from being surrounded by automotive power, you will be ready to try a couple of unique experiences. If you are mechanically inclined, you will love the Pit Stop Experience, where they time you as you make a front tire change on a Formula 1 car. Those that “feel the need for speed” will drool at the sight of the unbelievable Scuderia Ferrari F1 simulators. After you climb into the pilot’s cockpit, you are given a brief explanation of how to use the paddles behind the steering wheel and the gear box. They can set up the simulator for regular driver or in a more advanced mode for “professionals.” You even get to choose one of the famous F1 tracks for your race experience. The simulator lets you feel the track surface including rubbing strips feel the breaking and throttle forces.
If you are interested, you can combine the museum ticket with a tour of the Ferrari track and factory. For the duration of the tour, you must remain on the company’s shuttle buses and no photos or video are allowed. The factory entrance has been kept the same as it was in 1947 and the track is where all of Ferrari’s competition and road cars have been tested since 1972.
Those that want to get behind the wheel can go to the nearby Autodromo di Modena race circuit and drive a Ferrari for 15 minutes or longer. The experience includes track information and safety protocols from a professional driver.
The tire changing Ferrari Pit Stop Experience and the Formula 1 racing simulators.
Balsamic Vinegar
After the heart racing Ferrari experience, we make a short early evening drive to a Balsamic Vinegar producer or “Acetaia” that was founded in the 1800s. The Paltrinieri Acetaia, established in 1845, maintains the family tradition and replenishes over 1000 barrels of balsamic using the experience handed down generation after generation. Adhering to the strict regulations and using local ingredients from the Trebiano and Lambrusco vineyards, Guido Paltrinieri guides the production of the vinegar must.
The company harvests 160,000 kilograms of grapes on their 25 acre farm, which produces 15,000 litres of balsamic vinegar. We will visit the warehouse attic to see the medium sized barrels made from durmast, chestnut, mulberry, cherry, acacia, ash and precious juniper wood.
The flavour garnered from the barrels, along with the aging process, result in the unique scent and flavour of the balsamic. In the tasting room, we try a range of balsamic they produce, and it is amazing how varied the taste can be in terms of the sweet and sour tones. They also vary in density. The denser the vinegar, the more of a syrupy texture it has. Mind you, this is not the balsamic you find at your local grocery store. A high quality Modena balsamic in a 100 ml bottle, and aged up to 25 years, can cost hundreds of dollars. The company also produces balsamic based products like Balsamotto, Acet-Up, Dulcia and Saba which are great for use in cooking or as a condiment, including on ice cream!
The Acetaia’s barrel sign, processing equipment, barrels of balsamic and the tasting room.
One of my favourite meals in Italy is at the Acetaia Paltrinieri restaurant. After our balsamic tasting and tour, we head across the courtyard to the rustic farm house restaurant. Just before we arrive to the restaurant doors, we are greeted with a glass of Pignoletto sparkling wine and crumbled Parmigiano Reggiano drizzled with DOP Modena Balsamic Vinegar. The balsamic and the cheese go so well together.
The Acetaia’s courtyard, restaurant entrance, Parmigiano with balsamic and their products.
Once inside, we are greeted with bottles of Lambrusco wine on the table, which everyone is quick to spot and partake in. Soon, a plate of a local flatbread called “tigelle” similar to an English muffin, and served warm, arrives with a spread. They are so good!
I have had two different first courses, and I’m not sure which I love more. One is a creamy risotto made with “riserva” balsamic vinegar, and the other is a pasta called Strozzapreti or “choke the priest” pasta. The name always makes me laugh, but the pasta, which also contains balsamic, is absolutely fantastic.
The second course is a meat course which is served with vegetables or salad. During my previous visits, I’ve enjoyed stuffed roast pig, chicken with ham or Balsamotto roast beef, with each dish including balsamic as an ingredient. Even my ice cream dessert contains balsamic. After a glass of a special local walnut liqueur called “nocino” or a nice espresso, we are on our way back to Bologna. It will be a late return to our hotel in Bologna but I’m sure we will venture out to find a nice place in the historic city centre to have a glass of wine and to talk about our amazing day in Emilia-Romagna.
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“So we’re going to have an order on that pretty soon – we can’t do that to our farmers and leisure too, hotels, we’re going to have to use a lot of common sense on that.”
President Donald Trump said Thursday that changes are coming to his aggressive immigration policies after complaints from farmers and business owners.
“Our great Farmers and people in the Hotel and Leisure business have been stating that our very aggressive policy on immigration is taking very good, long time workers away from them, with those jobs being almost impossible to replace,” Trump wrote in a social media post Thursday morning. “In many cases the Criminals allowed into our Country by the VERY Stupid Biden Open Borders Policy are applying for those jobs. This is not good. We must protect our Farmers, but get the CRIMINALS OUT OF THE USA. Changes are coming!”
Later Thursday, Trump made it clear that businesses need workers.
“Our farmers are being hurt badly. They have very good workers – they’re not citizens, but they’ve turned out to be great. And we’re going to have to do something about that,” the president said.
He added: “We can’t take farmers and take all their people and send them back because they don’t have, maybe, what they’re supposed to have.”
Just how Trump may change his approach to immigration enforcement remains unclear, but he said he wants to help farmers and business owners.
“You go into a farm and you look and people, they’ve been there for 20 or 25 years and they work great and the owner of the farm loves them and you’re supposed to throw them out. You know what happens? They end up hiring the criminals that have come in, the murderers from prisons and everything else,” Trump said.
Trump said changes would be coming soon, but gave little detail on how policies could change.
“So we’re going to have an order on that pretty soon – we can’t do that to our farmers and leisure too, hotels, we’re going to have to use a lot of common sense on that.”
In a later post on Truth Social, Trump said illegal immigration had destroyed American institutions.
“Biden let 21 Million Unvetted, Illegal Aliens flood into the Country from some of the most dangerous and dysfunctional Nations on Earth — Many of them Rapists, Murderers, and Terrorists. This tsunami of Illegals has destroyed Americans’ Public Schools, Hospitals, Parks, Community Resources, and Living Conditions,” the president wrote. “They have stolen American Jobs, consumed BILLIONS OF DOLLARS in Free Welfare, and turned once idyllic Communities, like Springfield, Ohio, into Third World Nightmares.”
He added that deportations would continue: “I campaigned on, and received a Historic Mandate for, the largest Mass Deportation Program in American History. Polling shows overwhelming Public Support for getting the Illegals out, and that is exactly what we will do. As Commander-in-Chief, I will always protect and defend the Heroes of ICE and Border Patrol, whose work has already resulted in the Most Secure Border in American History. Anyone who assaults or attacks an ICE or Border Agent will do hard time in jail. Those who are here illegally should either self deport using the CBP Home App or, ICE will find you and remove you. Saving America is not negotiable!”
For years, Canada’s political class sold us on the idea that carbon taxes were clever policy. Not just a tool to cut emissions, but a fair one – tax the polluters, then cycle the money back to regular folks, especially those with thinner wallets.
It wasn’t a perfect system. The focus-group-tested line embraced for years by the Trudeau Liberals made no sense at all: we’re taxing you so we can put more money back in your pocketbooks. What the hell? If you care so much about my taxes being low, just cut them already. Somehow, it took years and years of this line being repeated for its internal contradiction to become evident to all.
Yet, even many strategic conservative minds could see the thinking had internal logic. You could sell it at a town hall. As an editorial team member at an influential news organization when B.C. got its carbon tax in 2008, I bought into the concept too.
And now? That whole model has been thrown overboard, by the very parties had long defended it with a straight face and an arch tone. In both Ottawa and Victoria in 2025, progressive governments facing political survival abandoned the idea of climate policy as a matter of fairness, opting instead for tactical concessions meant to blunt the momentum of their foes.
The result: lower-income Canadians who had grown accustomed to carbon tax rebates as a dependable backstop are waking up to find the support gone. And higher earners? They just got a tidy little gift from the state.
The betrayal is worse in B.C.
This new chart from economist Ken Peacock tells the story. He shared it last week at the B.C. Chamber of Commerce annual gathering in Nanaimo.
Ken-Peacock- B.C. Chamber of Commerce annual gathering in Nanaimo.
What is shows is that scrapping the carbon tax means the poor are poorer. The treasury is emptier.
What about the rich?
Yup, you guessed it: richer.
Scrubbing the B.C. consumer carbon tax leaves the lowest earning 20 percent of households $830 per year poorer, while the top one-fifth gain $959.
“Climate leader” British Columbia’s approach was supposed to be the gold standard: a revenue-neutral carbon tax, accepted by industry, supported by voters, and engineered to send the right price signal without growing the size of government.
That pact broke somewhere along the way.
Instead of returning the money, the provincial government slowly transformed the tax into a $2 billion annual cash cow. And when Mark Carney won the federal election, B.C. Premier David Eby, boxed in by his own pledge, scrapped the tax like a man dropping ballast from a sinking balloon. Gone. No replacement. No protections for those who need them most.
Filling the gas tank, on the other hand, is noticeably cheaper. Of course, if you can’t afford a car that might not be apparent.
Spare a thought for the climate activists who spent 15 years flogging this policy, only to watch it get tossed aside like a stack of briefing notes on a Friday afternoon.
Who could not conclude that the environmental left has been played. For a political movement that prides itself on idealism, it’s a brutal lesson in realpolitik: when power’s on the line, principles are negotiable.
But here’s the thing: maybe the carbon tax model deserved a rethink. Maybe it’s time for a grown-up look at what actually works
With B.C. now reviewing its CleanBC policies, here’s a basic question: what’s working, and what’s not?
A lot of emission reductions in this province didn’t come from government fiat. They were the result of business-led innovation: more efficient technology, cleaner fuels, and capital discipline.
That, plus a hefty dose of offshoring. We’ve pushed our industrial emissions onto other jurisdictions, then shipped the finished goods back without attaching any climate cost. This contradiction particularly helped to fuel the push to dump carbon pricing as a failed solution.
The progressives’ choice was made once the anti-tax arguments could no longer be refuted: to limit losses it would be necessary to deep six an unpopular strand of the overall carbon strategy. This, to save the rest. That’s why policies like the federal emissions cap haven’t also been abandoned.
To give another example, it’s also why British Columbia’s aviation sector is in a flap over the issue of sustainable aviation fuel. Despite years of aspirational policy, low emissions jet fuel blends remain more scarce than a long-haul cabin upgrade. The policy’s designers correctly anticipated that refiners would never be able to meet the imposed demand, and so as an alternative they provided a complex carbon credit trading scheme that will make the cost of flying more expensive. For those with a choice, nearby airport hubs in the United States where these policies do not apply will become an attractive alternative, while remote communities that have no choice in the matter will simply have to eat the cost. (Needless to say, if emissions reduction is your goal this policy isn’t needed anyways, since the decisions that matter in reducing global aviation emissions aren’t made in B.C. and never will be.)
I’m not showing up to bash those who have been genuinely trying to figure things out, and found themselves in a world of policy that is more complicated and unpredictable than they realized. Simply put, the chapter is closing on an era of energy policy naïveté.
The brutally honest action by Eby and Carney to eject carbon taxes for their own political survival could be read as a signal that it’s now okay to have an honest public conversation. Let’s insist on that. For years now, debate has been constrained in part by a particular form of linguistic tyranny, awash in terminology designed to cow the questioner into silence. “So you have an issue with clean policies, do you? What kind of dirty reprobate are you?” “Only a monster doesn’t want their aviation fuel to be sustainable.” Etc. Now is the moment to move on from that, and widen the field of discourse.
Ditching bad policy is also a signal that just maybe a better approach is to start by embracing a robust sense of the possibilities for energy to improve lives and empower all of the solutions needed for tomorrow’s problems. Because that’s the only way the conversation will ever get real.
Slogans, wildly aspirational goal setting and the habit of refusing to acknowledge how the world really works have been getting us nowhere. Petroleum products will continue to obey Yergin’s Law: oil always gets to market. China and India will grow their economies using reliable energy they can afford, having recently approved the construction of the most new coal power plants in a decade amid energy security concerns. Japan, which has practically worn itself out pleading for natural gas from Canada, isn’t waiting for the help of last-finishing nice guys to guarantee energy security: today, they are buying 8% of their LNG imports from the evil Putin regime.
Meanwhile, we’re in the worst of both worlds: our courageous carbon tax policy that was positioned as trailblazing not just for B.C. residents but for the world as a whole – climate leadership! – is gone, the poorest are puzzling over why things feel even more expensive, and nobody knows what comes next.
Ken-Peacock- B.C. Chamber of Commerce annual gathering in Nanaimo.
