My travels in Italy. A one month stay in Orsara Di Puglia with Peppe Zullo, and a two months stay in Polesine Parmense with Massimo Spigaroli.
Caciocavallo cheese hanging in the a room in the cellar. It's has a hard rind, but the texture is like Fontina. Very good
Pancetta hanging in the cellar.
Pecorino cheese!
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