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My European Favourites – Emilia-Romagna, Italy

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My European Favourites – Emilia-Romagna, Italy

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.

Explore Europe With Us

Azorcan Global Sport, School and Sightseeing Tours have taken thousands to Europe on their custom group tours since 1994. Visit azorcan.net to see all our custom tour possibilities for your group of 26 or more. Individuals can join our “open” signature sport, sightseeing and sport fan tours including our popular Canada hockey fan tours to the World Juniors. At azorcan.net/media you can read our newsletters and listen to our podcasts.

Images compliments of Paul Almeida and Azorcan Tours.

Click here to read more of Paul’s travel series on Europe.

My European Favourites – Lisbon’s Belem District

 

 

I have been in sports management and the sports tour business since 1994 when I created my company, Azorcan Global Sport, School and Sightseeing tours. Please visit our website at azorcan.net for more information on our company, our tours and our destinations. We are European group tour experts specializing in custom sightseeing tours, sport tours (hockey, soccer, ringette, school academies) and fan tours (World Juniors). Check out our newsletters, and listen to our podcasts at azorcan.net/media.

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RFK Jr. warns Americans ‘will be slaves’ if central bank digital currency is established

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From LifeSiteNews

By Doug Mainwaring

The U.S. presidential candidate cited the Freedom Convoy trucker protests in Canada when the government ‘was able to destroy their lives’ by freezing bank accounts.

Democrat presidential candidate Robert F. Kennedy Jr. declared in no uncertain terms recently that establishing a Central Bank Digital Currency in the country will be “the end of freedom; we will be slaves if we allow that to happen.”

In a wide-ranging discussion at the University of Austin about freedom of speech and civil discourse, Kennedy said he didn’t “get” the connection between CBDCs and the loss of freedom of expression and other freedoms until he witnessed the Canadian trucker protest.

“The truckers in Canada were protesting the COVID mandates, the lockdowns, masking mandates, vaccination mandates, and others,” Kennedy began. “They started in Alberta. They picked up thousands of trucks as they drove across Canada to Ottawa.”

When they got to Ottawa — they were trying to petition Prime Minister Trudeau — and they were exercising a right that we all take for granted in this country: the right to assemble, the right to protest, the right to petition their government, and the government instead condemned them as right-wing fascists and racists, which if you look at the videos, they’re the opposite. Looks like Woodstock. They were delivering bottled water, they were cooking food for the poor, they were picking up garbage. There were musicians on every block.

It was really a beautiful thing.

However, the Trudeau government perceived the protesters to be an existential threat.

“The government used facial recognition systems and other intrusive technologies to identify the participants,” he recounted, and weaponized that information against them to freeze their bank accounts so they couldn’t purchase diesel for their trucks, buy food for their kids, or pay their mortgages or rents.

A pivotal moment for Kennedy occurred when one of the truckers told him that because of the government’s action, he was going to go to jail because he couldn’t pay his alimony.

He said that transactional freedom is as important as freedom of the press, or freedom of speech, “because if you have freedom of speech in the First Amendment and yet when you exercise that speech — if the government doesn’t like it — they can starve you to death. They can throw you out of your home.”

They keep a social credit score on you so that if (for instance) you’ve got your mask off below your nose, or if you’re not social distancing properly, or if you violate some other social norm, you get penalties taken off your social (credit) score and at some point they punish you.

Penalized persons are then limited to buying groceries from “stores that are within a certain radius of your house. You can’t buy gas. You can’t buy an airplane ticket. You can’t buy anything else, so you’re basically under home confinement.”

The truckers in Canada were never charged with a crime. They were certainly never convicted. It was just (that) they were doing something the government didn’t like.

So the government was able to destroy their lives, and that is a very dangerous power to give government. And that’s why I’m against Central Bank Digital Currencies because that is part of the path to getting us where China is today.

That’s where they started. That’s where all these other countries … with a Central Bank Digital Currency (started). And it’s the end of freedom. We will be slaves if we allow that to happen.

Kennedy is far from alone in his alarm over the prospect of a CBDC being introduced in the U.S. or Canada.

Although digital currency offers some attractive features, it also would grant the federal government unlimited opportunity to weaponize the technology against citizens, allowing it to both spy on the spending habits of everyday Americans and block access to the money in their personal bank accounts.

U.S. Sen. Ted Cruz introduced the CBDC Anti-Surveillance State Act last month to prohibit the Federal Reserve from issuing a central bank digital currency that Republican sponsors of the bill believe could turn the nation into a “surveillance state” by handing over control of personal finances to federal government agencies.

“The Biden administration salivates at the thought of infringing on our freedom and intruding on the privacy of citizens to surveil their personal spending habits, which is why Congress must clarify that the Federal Reserve has no authority to implement a CBDC,” Cruz said.

“While Americans across the country are being punished for thinking, speaking, and voting the ‘wrong’ way, the last thing we need is the government surveilling personal finances,” Heritage Action for America explained in a statement concerning the new legislation. “Anti-CBDC legislation is necessary to safeguard Americans’ financial privacy in the face of potential surveillance, control, and political intimidation.”

“CBDCs present major privacy concerns for everyday Americans, including granting the government the ability to collect intimate personal details on U.S. citizens, and potentially track and freeze funds for any reason,” the Blockchain Association noted.

“Big government has no business spying on Americans to control their personal finances and track their transactions,” said Republican U.S. Sen. Rick Scott of Florida, a co-sponsor of the bill.

“It is a massive overreach,” he warned.

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Balanced budget within reach—if Ottawa restrains spending

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From the Fraser Institute

By Jake Fuss and Grady Munro

This level of debt-financed spending has contributed to an estimated $941.9 billion increase in gross federal debt from 2014/15 to 2023/24. In other words, partly due to its spending habits, nearly one in every two dollars of debt currently held by the federal government has been accumulated under Prime Minister Trudeau.

The Trudeau government will table its next budget on April 16. Federal finances have deteriorated in recent years due to the Trudeau government’s string of budget deficits, and high spending has led to a significant amount of debt accumulation, which imposes costs on current and future generations. Yet if the government presents a plan in Budget 2024 to rein in spending growth, it could balance the budget in two years.

Far from its promise to balance the budget by 2019, the Trudeau government has instead run nine consecutive deficits during its time in office. And it doesn’t intend to stop, with annual deficits exceeding $18 billion planned for the next five years.

The root cause of these deficits is the government’s inability to restrain spending. Since 2014/15, annual program spending (total spending minus debt interest) has increased $193.6 billion—or 75.5 per cent. If we control for population growth and inflation, this represents an extra $2,330 per person.

This level of debt-financed spending has contributed to an estimated $941.9 billion increase in gross federal debt from 2014/15 to 2023/24. In other words, partly due to its spending habits, nearly one in every two dollars of debt currently held by the federal government has been accumulated under Prime Minister Trudeau. Debt accumulation will only continue barring a change in course, as the federal government is expected to add another $476.9 billion in gross debt over the next five years.

Simply put, the Trudeau government’s approach towards federal finances has been characterized by high spending, large deficits and significant debt accumulation.

This approach to fiscal policy is concerning. Growing government debt leads to higher debt interest costs, all else equal, which eat up taxpayer dollars that could otherwise have provided services or tax relief for Canadians. And these costs are not trivial. For example, in 2023/24 the federal government is expected to spend more to service its debt ($46.5 billion) than on child-care benefits ($31.2 billion).

Accumulating debt today also increases the tax burden on future generations of Canadians—who are ultimately responsible for paying off this debt. Research suggests this effect could be disproportionate, with future generations needing to pay back a dollar borrowed today with more than one dollar in future taxes.

Although the Trudeau government promises more of the same for the coming years, this need not be the case. Instead, a recent study shows the federal government could balance the budget in two years if it slows spending growth starting in 2024/25. The following figures highlight this approach. The first chart below displays currently planned federal program spending from 2023/24 to 2026/27, compared with the spending path that will balance the budget, while the second chart shows the resulting budgetary balances.

Figure 1

Figure 2

As shown by the first chart, to balance the budget by 2026/27 the federal government must limit annual spending growth to 0.3 per cent for two years. As a result, annual nominal program spending would rise from $469.4 billion in 2024/25 to $472.3 billion in 2026/27. For comparison, the Trudeau government currently plans to increase annual spending up to $499.4 billion during that same period.

Should the government implement this level of spending restraint, the federal deficit would shrink to $21.8 billion in 2025/26 (as opposed to $38.3 billion), and the budget would be balanced by 2026/27 (as opposed to a $27.1 billion deficit). All told, by slowing spending growth to balance the budget, the federal government would avoid accumulating significant debt. Moreover, this also sets the government up to return to budget surpluses in the following years, which could be used to start chipping away at the mountain of federal debt already on the books.

Rather than continue its current approach to fiscal policy, and risk needing to employ more drastic cuts in the future, the Trudeau government should implement modest spending restraint now and balance the budget.

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