00:11artichokes for sure yeah we're here in Bologna with the OGs of pasta making
00:18Monica and Daniela who are gonna teach me how it's really done here it is look at
00:22that this is quite a miracle little this is the real Tartarino not Bolognese
00:33this is our planter where we produce and cure the prosciutto department miles of prosciutto
00:41there is an intense flavor and with a pleasant facility wow that's the real deal
00:53hi it's like when you have a baby yeah and the baby is Parmigiano Reggiano that's so good
01:00you can eat it on its own you can put it on pasta you can put honey on it I
01:06mean it's delicious
01:08you have to come more often I will absolutely
