Gastronomic exclusive

Chianti Classico. Over its centuries-old history, the Chianti Classico region has experienced both glory and oblivion. Today, the wines are regaining their once lost shine and are once again becoming a symbol of the great wine-producing Tuscany. And the beauty of this region, which inspired artists and poets of the Italian Renaissance, seems to have not changed at all since then.

The wine called Chianti has been produced between Florence and Siena since the late Middle Ages - so successfully that it had to be protected from counterfeiting. In 1716, a law was passed that formally defined the boundaries of the Chianti wine-growing area - the same historical territory that is today known as Chianti Classico.

Parmesan or Parmigiano Reggiano refers to hard cheeses. Its production annually begins on April 1 and ends on November 11. After this, the cheese matures from 12 to 36 months, and the deeper aroma with notes of hazelnut becomes brighter the older the product is. To get 1 kg of cheese, you need 16 liters of milk (and to create one head - 550 liters).

In Italy, the maturity of the heads is determined by the “Parma listeners”. They do this in a musical way - by hitting the cheese with silver hammers. Milk and cheese production takes place in the provinces of Parma, Reggio Emilia, Modena, Bologna, on the left bank of the Reno River, and Mantua, on the right bank of the Po River.