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If there's one thing that's never missing from our fridge, it's parmesan. So we decided to go to Parma to see how it's made, because talking to those who dedicate themselves every day to perfecting a gesture is what we're most passionate about about what we do. From freshly milked milk to opening a matured form: we'll tell you about the whole process. Then, in addition to eating it like this, without too many frills, we also go to the Osteria di Fornio to taste the mezze maniche ripiene (with parmesan, of course). NEN PROMO: to get a discount with NEN of €48 on the activation of a new gas or electricity supply and €96 if you activate both, use the code GIANOEFRANCI or click here: https://ciao.nen.it/cosamangiamooggi Follow us on: - TikTok: / cosamangiamooggi - Instagram: / cosamangiamooggi - Facebook: / gianoefranci --------------------------------------------------------------- If you want to know: - what equipment we use for the channel ???? - what are our favorite cookbooks ???? - what we use to cook ???? you can find everything here https://www.amazon.it/shop/cosamangia... Where we get the music for our videos: https://www.epidemicsound.com/referra... --------------------------------------------------------------- For contacts: [email protected] --------------------------------------------------------------- #parmesan #cheese #parma